Buckwheat Chia Pudding with Almond Butter Drizzle
Yield:
2
Servings
Although chia puddings are as plentiful as the day is long, if you haven’t tried adding toasted buck- wheat to a chia pudding before, you are in for a real treat. Buckwheat adds a nutty, earthy flavour and skin-loving antioxidants that help you glow from the inside out. Despite its misleading name, buck- wheat is a seed, not a grain, which makes it suitable for those on gluten-free diets. The cacao powder adds a subtle chocolate flavour, but you can just as easily leave it out if you prefer.
- Heat a dry, large skillet over medium-high heat. Add the buckwheat groats in a single layer. Toast, tossing occasion- ally, until fragrant and lightly browned, 5 to 6 minutes.
- Transfer the toasted buckwheat to a high-speed blender or food processor, reserving 1 tablespoon (15 mL) to top the pudding. Add the almond milk, banana, chia seeds, flax seeds, cacao powder (if using), maple syrup, and salt. Blend until smooth, 15 to 20 seconds.
- Pour the mixture into 2 small serving dishes. Cover and refrigerate overnight (the mixture will thicken as it sets). In the morning, serve topped with the reserved toasted buckwheat, cacao nibs, and strawberries. Drizzle with almond butter.