Monday, 29 September 2014

jaffa buckwheat pudding

Last week I wrote here about why I finally wrote down my bucket list. I'm still adding to the list and I'm ticking them off. Hence the purple ukelele below!! How are you going with your bucket list? Any wins?!

Today I am giving you a healthy version of a Jaffa - you remember the orange coated chocolates?! - in pudding form. Holy yum - this is definitely a win-win. Delicious and nutritious breakfast or dessert that is a raw vegan buckwheat pudding with an orange chocolate twist. Not only is it super tasty but there is also a low-sugar version and this pudding is naturally gluten-free as buckwheat is a faux grain - it's actually a fruit seed that is related to rhubarb and sorrel.

I mean, what else would you expect from the seed bearing fruit blog, but seeeeeds???!

#13: Learn how to play the ukelele

Delicious brunch in Belgrave after an intense workout at 1000 Steps!

jaffa buckwheat pudding

raw vegan gluten-free dairy-free soy-free

1 cup raw buckwheat, soaked for 30 minutes
100 mls coconut milk or nut milk
1 frozen banana (low-sugar substitute: 1/2 medium avocado & liquid stevia, to taste)
1 orange, juiced
1 Tbs raw cacao powder
1/2 tsp ground cinnamon
coconut yoghurt, to serve
cacao nibs, dried orange slices, dried shredded coconut, to garnish

Soak the buckwheat for at least 30 minutes in filtered water. Rinse the soaked buckwheat before adding to a high-powered blender with the coconut milk, banana, orange juice, cacao powder and cinnamon. Blend until smooth and creamy or almost smooth for more texture. Serve with coconut yoghurt and garnishes in a glass jar. Refrigerate until consumed. Serves 2. 

Quote for the Road… 

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