Creamy Buckwheat Pudding

Creamy Buckwheat Pudding

Use dairy-free milk and maple syrup instead of honey to make this vegan.

Prep Time: 5 minutes

Cook Time: 15 minutes

Ready In: 20 minutes

Servings: 1


⅔ cup raw buckwheat groats

1 cup water

1 ¼ cup milk of choice

¼ teaspoon salt

¼ teaspoon cardamom

¼ teaspoon ground cinnamon

1 teaspoon pure vanilla extract

1 tablespoon date paste

2 tablespoons unsalted pistachios, chopped

2 tablespoons raisins


  • Rinse and drain your buckwheat groats. Heat a large pan and add the buckwheat; let it cook for 3 to 4 minutes whilst stirring frequently. Add 1 cup of milk, salt spices and vanilla extract and stir. Reduce the heat and cover, leaving it to simmer for 15 to 20 minutes (depending on your preferred of texture). Stir every few minutes to avoid the mixture sticking to the pan.
  • Remove it from the heat and stir in ¼ cup of milk and date paste along with the raisins and pistachios. You can leave out the raisins and pistachios if you have an allergy or dislike them, but they offer a nice texture and bite.
  • Transfer to your serving bowl and add your toppings. A bit of Greek yogurt and some extra milk will give it a nice, creamy texture.


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