Buckwheat Pudding with B. Lloyd’s Nuts
I love puddings – rice, bread, custards, you name it, if it is creamy and flavored with vanilla, I am all of it! I also love buckwheat, it has pretty much become my favorite grain of all time. I am not really big on the grains unless we are talking about bread, but there is something about buckwheat that I just love. Maybe it is all the protein or just the nuttiness of the flavor. Whatever it is, I decided to make a pudding, starring my favorite grain, humble buckwheat.
I thought it would also be the perfect dessert to showcase some delicious B. Lloyd’s nuts that I was asked to try by the folks at Komet Marketing. They’re all natural glazed and salted nut salad toppings, that are really delicious! Great health benefits of nuts with a great flavor, made with certified organic non-hydrogenated oil. Right now the nuts are available in grocery stores in California, Florida, Alabama, Louisiana. I have been enjoying them on top of salads, or just right out of the canister. There are at least 6 different varieties to chose from. Great to have in the pantry whenever you need to add a little crunch to your dishes.
We ate the pudding warm, as a dessert, with a pool of almond milk and honey on top, but it could just as easily be served up for a hearty breakfast!
INGREDIENTS:
4 cups milk (I used 2 cups, whole milk and 2 cups almond milk)
1 TBS of pure vanilla extract
4 TBS butter, plus (2 tsp to butter the dish)
1 c. buckwheat
4 eggs
1 TBS maple sugar
1 cup raisins
1 tsp cinnamon
1/2 tsp nutmeg
1/3 cup Lloyd’s nuts
METHOD:
Put milk, vanilla and butter into a large saucepan and bring to a boil. Stir in the buckwheat and cook for 20-25 minutes. Remove from heat.
Preheat oven to 350 F. Whisk eggs in a bowl and add about 1 cup of buckwheat mixture to them to temper. Then add the egg mixture to the pot. Add the maple sugar, raisins, cinnamon and nutmeg. Pour into a buttered, glass baking dish and cover the top of the pudding with the nuts. Cook for 30 minutes. Serve topped with almond milk, regular milk, vanilla yogurt, honey, maple syrup, agave, whatever your poison!
Patsyk - November 17, 2008 at 1:18 pm
Never would have thought to use buckwheat in a pudding. Those nuts sound like a great topping for so many different recipes!
Dee - November 17, 2008 at 1:29 pm
Food porn. Your photography is so good that I can taste the dish.
I haven’t tried farro yet, but it’s a staple in Italy. Any suggestions?
Been away for a while, not meaning to, but how’s your WordPress widget coming along? Dee
kat - November 17, 2008 at 2:09 pm
I want to eat this warm goodness in front of a blazing fire
Teresa - November 17, 2008 at 2:55 pm
Jenn, this looks delicious. I’ve never had buckwheat. What does it taste like? The pudding sounds tasty with the almond milk and honey on top. I’ll have to try that. Thanks Queen.
Ivy - November 17, 2008 at 3:00 pm
Oh Wow, does that look delicious but I couldn’t cook that for breakfast. I can’t wait that long.
Judy - November 17, 2008 at 3:01 pm
That sounds so warm and wonderful on this chilly Florida day!!! I love the use of the almond milk on top!
nina - November 17, 2008 at 3:09 pm
I’ll use a little spoon so it can last longer…..or maybe there will be second helpings…..this looks delicious, Jenn!
Happy Cook - November 17, 2008 at 3:13 pm
Well i would also love to have them warm.
It looks so yumm.
The Leftover Queen - November 17, 2008 at 7:07 pm
Hi Dee, I can’t give you too much advice on Farro, I have only had it a few times in my life…the WordPress widget is available! Please email me for more details!
Teresa – it has a very distinct flavor, but I would say it is nutty…
joan nova - November 17, 2008 at 7:40 pm
This really sounds delicious and reminiscent to a Syrian dish I’m familiar with — one that is served as dessert but leftovers make a great breakfast, just like yours!
Navita - November 17, 2008 at 11:42 pm
Hey nice one Jenn…we in India make a similar dish..its called dalia (without the maple syrup though)….yum yum and very healthy.
Hey one more thing I did enroll for the foodieroll …however i received an email stating the URL was incorrect. It wasn’t as far as I remember 🙁
However will send it again!
xoxoxo
Rosa - November 18, 2008 at 12:58 am
I love buckwheat and your pudding looks fantastic! Really delicious! This is an original recipe…
Cheers,
Rosa
Peter G - November 18, 2008 at 5:23 am
Mmmm….I could easily eat that for breakfast Jenn! Looks and sounds delicious!
FoodJunkie - November 18, 2008 at 5:36 am
buckwheat has a beautifully nutty flavour and hwat a great way to use it! I have about a cup left over so I might put it into use this way instead of a soup.
FoodJunkie - November 18, 2008 at 5:36 am
buckwheat has a beautifully nutty flavour and what a great way to use it! I have about a cup left over so I might put it into use this way instead of a soup.
Tracy - November 18, 2008 at 9:00 am
Wonderful idea using buckwheat in this dish.
grace - November 18, 2008 at 9:00 am
well this is certainly a first! what an inspired and altogether delightful concoction. 🙂
RecipeGirl - November 18, 2008 at 10:11 am
I’m a humongo buckwheat fan too… love buckwheat pancakes more than any other. Puddings? Yeah, love those too.
The glazed walnuts look quite delicious!
Giveaway on my blog today… come visit!
Bellini Valli - November 18, 2008 at 12:47 pm
I love puddings with vanilla being my favourite. It is my favourite scent too with hundreds of candles waiting to be burned.
Adam - November 18, 2008 at 1:54 pm
Ah, now THAT’S a beautiful dish Jenn. Something my grandmother would be proud of. I dunno whether it’s the Eastern European in me or what, but I feel the same way about buckwheat. I wish more people liked it, but it is a crazy berry, after all 🙂
Jo - November 18, 2008 at 3:20 pm
That is beautiful 🙂 Wow, would I like some! Yum! And while it’s sweet and decadent… it sounds healthy!
Laurie - November 18, 2008 at 4:14 pm
That’s amazing that you can make buckwheat pudding look so good! I actually really love earthy flavors.. this must taste fabulous! And the maple sugar rocks it to the top!
Maria - November 18, 2008 at 5:27 pm
The pudding looks wonderful! I love all of the flavors here!
lo - November 18, 2008 at 6:41 pm
Nice. If I could look forward to that for breakfast, I doubt I’d have so much trouble getting up in the a.m.!
Maria - November 18, 2008 at 8:31 pm
Looks delicious, and I, like you, have a special place in my heart for puddings and all things creamy!
Aggie - November 21, 2008 at 8:58 am
Oh Jenn, I would have loved a warm bowl of that last night! Looks unbelievable and I’m sure it tasted wonderful!!
Aggie - November 21, 2008 at 8:59 am
PS…love even more that it’s healthy!! Great recipe!
Maggie - November 23, 2008 at 6:58 pm
I love buckwheat! I have to try this with all almond or half almond/half soy.