Somewhere amidst all the playing around and experimenting with different grains, from sprouting to soaking, to cooking to eating, I discovered this really great thing about buckwheat.
It likely happened during my fermented bread days, where I was so obsessed with this buckwheat bread, I literally had some fermenting, baking, or buckwheat soaking every day. Or all three at the same time. Or I was just crying a little because I ate the last piece of bread and had no more ready to bake. I’m a little less obsessed now that it’s nearly 40 degrees some days and I have no desire to turn on the oven.
But my love of buckwheat hasn’t wavered.
You might be interested to learn that buckwheat is not actually a grain at all, but rather a seed. When you cook it, it slightly expands and maintains a bit of a chewy consistency, but you can also eat it raw, or toast it up, creating what you may have seen sold as kasha.
But this recipe isn’t about toasting or cooking, eating raw, or whether you know it as a seed or a grain. This recipe is about soaking. Soaking buckwheat to make a buckwheat pudding similar to the same way you would make chia pudding. It makes sense given that it is a seed after all.
And in all those days of making fermented buckwheat bread, with cups and cups soaking on the counter, I learned that when soaked, buckwheat assumes a gelatinous consistency and sticks together just like the chia seeds in chia pudding.
And then I had this amazing, beautifully coloured Dragonfruit powder from Just Blends, and all my smoothie experiments, and couldn’t help but picture that colour with these seeds.
This recipe is honestly, a bit of a step for me, because in the theme of being honest, I don’t actually really love chia pudding. It’s never something that I make for myself, or buy when I am out and while I don’t dislike it, it’s not my go to. Not like smoothie bowls. I think they are two opposite extremes.
But with a new seed to try, a new flavour to try, and this amazing colour as part of the outcome, I thought this would be a bit more of a win for me. And I was totally right. Out with the chia in with the buckwheat. Chia is so 2016 my friends. You better run out and get yourself a bag of buckwheat because between that for pudding and the tiger nuts, you’re in for a big adventure in your kitchen in the coming weeks.
I hope you enjoy it just as much as I have!