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Buckwheat Cashew Puddin’…

Posted Apr 27 2010 12:00am

 Last weekend, I ventured to the Upper West Side here in Manhattan and stumbled upon an adorable bakery making fresh rice pudding…After seeing the cute little pudding cups I simply couldn’t resist…I sped through Central Park and stopped itno my favorite gourmet market to purchase buckwheat, cashews, coconut milk and almond milk for a fabulous spin on the classic ‘Rice Pudding’…

Let’s just say, this recipe ain’t no ordinary puddin’…it’s dairy free and gluten free and can be enjoyed for a breakfast porridge, an afternoon snack or an evening dessert without the guilt.  So, next time you’re yearnin for that Ben and Jerry’s ice cream, reach into your fridge for a scoop of my refreshing and chilled Buckwheat Cashew Puddin’…

Ingredients

  • 2 cups unsweetened almond milk
  • 3/4 cup unsweetened coconut milk
  • 1/2 cup buckwheat
  • 2 1/2 Tbsp. agave nectar
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cinnamon
  • Pinch of freshly ground black pepper
  • Pinch of sea salt
  • 1/3 cup cashews

Directions

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