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Ricotta, Raw Buckwheat-Carob

Raw Buckwheat-Carob Cream Breakfast with Chia Pudding Recipe


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  • Author: Nele Liivlaid
  • Total Time: 6 hours 40 minutes
  • Yield: 1 serving 1x

Description

Buckwheat-Carob Cream with Chia Pudding is a great nutritious lower-glycemix-load alternative to banana ice-cream to have for breakfast or as dessert.

Soak time: 6 hours


Ingredients

Scale
  • 1 tbsp. chia seeds
  • ⅓ cup rice-coconut milk or any other plant-based milk
  • one small and one bigger pinch of Himalayan salt
  • ¼ cup fresh or frozen wild blueberries
  • 50g (1.8oz) raw buckwheat, soaked
  • 1 tbsp. water
  • 1 tbsp. plain soy yogurt
  • ½ tsp. cinnamon
  • ½ tbsp. lemon juice
  • 1 tbsp. carob powder
  • 1 small or ½ of a bigger banana (frozen or on room temperature)
  • a few cacao nibs and blueberries to garnish

Instructions

  1. Soak buckwheat overnight or for at least 6 hours.
  2. Wash and drain carefully.Soak chia seeds with a small pinch of salt in ⅓ cup of plant-based milk of choice for at least 30 minutes. Stir occasionally during the first 5 minutes, as the seeds tend to clump up. When the seeds are swollen mix in ¼ cup blueberries. Set aside.
  3. Put soaked, washed and drained buckwheat into a blender along with all the remaining ingredients, except toppings, i.e. water, yogurt, cinnamon, lemon juice, carob powder, and banana. Blend until well incorporated. You’ll need to help with a spoon.
  4. Assemble your breakfast or dessert in any way you like – serve it in a cup, mug, bowl, jar or glass, layered or just topped with chia-blueberry pudding.
  • Prep Time: 6 hours 35 minutes
  • Cook Time: 5 minutes
  • Method: Blending

Nutrition

  • Serving Size: 1 serving (including 1g of cacao nibs and 20g of blueberries as topping)
  • Calories: 434kcal
  • Fat: 7.69g
  • Carbohydrates: 86.7g
  • Protein: 11.8g

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