buckwheat and chia, the odd couple that have it ‘going on’
I’m not sure why, but I’m obsessed with the combo of chia seeds and buckwheat groats. I tried a sprouted, blended cereal version here. I love it, but the texture of blended buckwheat is interesting, to put it mildly. So here goes take 2…. I make a classic chia pudding (inspired by the amazing Gena of Choosing Raw) and mix with soaked and toasted buckwheat groats.
Toasty Buckwheat and Chia Jelly:
1/4C chia seeds
1/3C vanilla soy milk (plus a little extra to add in after soaking if it is too ‘claggy’ for your liking)
Good pinch of salt
2T finely chopped dried apricots (or equivalent in any dried fruit)
Good pinch of cinnamon
If you used plain milk, some vanilla extract would be nice.
1/4C buckwheat groats, soaked overnight, then rinsed of the”goo”
Mix together chia, milk, salt, dried fruit and cinnamon. I usually do this is in the evening, and let soak overnight – like overnight oats. I give it a few stirs during the first 1/2hour of soaking, just to get rid of any clumps that form. Soaking it overnight lets the dried fruit plump up and add to the sweetness factor.
While you are prepping the chia, simply cover your buckwheat with water in a small receptacle and let soak overnight.
In the morning, rinse off your buckwheat, pat dry as well as you can with a paper towel. Toast in a dry fry pan until it dries out a little. About 2 minutes should be ample; you don’t want it to colour up – it goes way too crunchy- you’ll be chewing your breakfast for about 2 hours if that happens.
Check on your chia jelly – if it is too stiff, simply add in more milk to loosen it a bit.
- 1T tahini or nut butter
- 1t sweetner – or to taste (maple, honey, agave, whatever you fancy)
- Chopped nuts
- Fresh fruit