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
- 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
- Soak buckwheat overnight or for at least 6 hours.
- 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.
- 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.
- 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
- 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
Keywords: buckwheat-carob cream