Buckwheat Indian Pudding

Written by Karen on February 24th, 2009

Buckwheat is one of my favorite fruits.  That’s right – buckwheat is actually not a grain, but a fruit seed related to rhubarb.  This also means there’s no ‘wheat,’ so it’s a wonderful option for those looking for gluten-free grain alternatives.

Whole buckwheat is a very nutritious food.  The protein in buckwheat contains all eight essential amino acids.  It is also high in fiber – just one cup provides 4 grams, making it heart-healthy by controlling blood pressure and reducing cholesterol.  Buckwheat is high in minerals such as magnesium, iron, phosphorus and manganese.  And, it has been shown to regulate blood sugar levels, making an excellent choice for diabetics.

You can find buckwheat in many forms.  Groats are the hulled grains of buckwheat and Kasha is a porridge made from them.  You can also use buckwheat flour in pancakes (a great nutty flavor…I’ll work up a batch soon;-), or cream of buckwheat which is what we enjoy here.

Buckwheat Indian Pudding
Serves 4

I have made this for both breakfast and dessert.  Top with sauteed bananas for an extra shot of potassium – and flavor.

2.5 C organic milk (I used almond)
1/4 tsp. each: cinnamon, ginger, nutmeg
4 TB agave nectar
1/2 C organic currants or raisins
1/2 tsp. sea salt
1/4 C organic Blackstrap molasses
1/2 C cream of buckwheat

In medium sized saucepan, combine all expect buckwheat.  Stir until mixture comes to boil.  Slowly stir in cream of buckwheat and cook on medium-low about 8 minutes, stirring often.  Remove from heat, cover and allow to stand 5 minutes.  Stir to blend.

9 Comments so far ↓

  1. Feb
    Michelle @ What Does Your Body Good?

    You know, I’ve only ever had whole buckwheat grains. And I kind of cooked them up like oats for breakfast. But man, they tasted really distinctly icky and I just could not get used to it! Maybe cream of buckwheat would be a better choice? Because it does sound like a great food to get into my diet. I’d like to make it work :-)

    Michelle @ What Does Your Body Good?s last blog post..The Genius of Hummus

  2. Feb

    I have used the ‘cream of’ times and have also done a savory dish with cheese and chiles (sinfully good.)So give this version a try. I also like the groats dehydrated in granola…more on that next month!

  3. Feb
    Lillea Woodlyns

    Hi Karen,

    Like Michelle I’ve never had cream of buckwheat. I like the taste of buckwheat groats but this product seems more versatile. I love how buckwheat can be used to create both sweet and savory dishes, as you note. I imagine that people with grain mills could grind whole groats to make their own cream of buckwheat fairly easily too.
    .-= Lillea Woodlyns´s last blog ..Gluten Free Oats? =-.

  4. Nov

    Perfect for Thanksgiving breakfast. Love it!!

  5. Nov

    Great idea – Happy Thanksgiving to you!

  6. Feb
    Evelyn Kelley

    I love buckwheat pancakes with almond milk. I try to eat healthy,so this is another feather in that hat. Thank-You Karen for carin’ to make a healthy pudding.

  7. Feb
    Evelyn Kelley

    I love buckwheat pancakes with almond milk. I try to eat healthy,so this is another feather in that hat. Thank-You Karen for carin’ to make a healthy pudding.

  8. Dec
    Rita de Castro

    I have had buckwheat two ways. Buckwheat pancakes and Japanese noodles. I love it both ways so when I was looking for a barley pudding recipe, I was thrilled to come across this recipe. Looking at it I can imagine adding cardamon, fig, and some almonds to boost some extra energy! Yummy!

  9. Feb
    Alison Beck

    I added some ground flax and hemp seed after boiling. So glad to find this recipe since it’s no longer on the cream of buckwheat box. I’ve been making this for years, always with soymilk, always double it. The honey is a great change. Blackstrap over regular molasses makes a yummy difference! May increase the raisins. And i add extra nutmeg, before and after. I usually serve with cold milk, but will try bananas now.

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