This recipe is the perfect substitute for rice pudding - nut-free, sugar-free & guilt-free!
Prep Time 30 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour10 minutesminutes
Servings 6
Ingredients
1cupKashaBuckwheat - well rinsed
1tbspcoconut oil + extra for dish
1can organic coconut milk
1/4cupraisinssoaked
1large applegrated
1tspcinnamon
1cupfresh apricots/plums*pitted + halved
*or any other fruit in season or preferred
1/4cupshredded organic coconut
2tbspground flax seed
1tbspchia seeds
Instructions
In a large pot heat 1 tbsp coconut oil - add in the dry kasha (to lightly toast).
Add in the full can of coconut milk - mix well. Bring to a boil and then turn to low heat add in the flax meal and chia seeds - allow it to simmer and cook fully (approx. 20 mins)
Meanwhile
Preheat oven to *375
soak your raisins in warm water
grate the apple into a large mixing bowl + 1 tsp cinnamon
coat a baking pan with coconut oil and lightly dust the bottom with shredded coconut
Next
Once the Kasha is finished cooking - spread it onto a plate to cool it down (mixing it every so often).
While the Kasha is cooling prepare your choice of fruit for layering - set aside.
When the Kasha has cooled (luke warm) add it to the bowl with the apples and cinnamon. Mix well.
Spread a layer of the Kasha/Apple mixture (using about 1/2 of whats in the bowl) on the bottom of the casserole dish.
Next add a layer of fruit and complete with another layer of Kasha.
Finish by sprinkling shredded coconut on top and it's ready to bake! Bake for 40-50 minutes.
Notes
Optional: drizzle with honey (non-vegan) or maple syrup.Adapted from Inspired By Zuzana's Family in Czech