Spiced Cocoa Buckwheat Pudding

I have no clever anecdotes today. No silly puns. And honestly not too many words. But what I do have is this amazing spiced cocoa buckwheat pudding for you that can serve as either breakfast or dessert. Though I’ve been busy with prepping for retreats and other events lately, I wanted to make sure to share this one with you. It’s a riff on Renee’s awesome teff porridge that I frequently enjoy. You can eat it hot or chilled, for breakfast or dessert, and at any point during the year. I highly recommend topping it with some fresh local fruit and a sprinkle of cacao nibs, but I’ll leave that part up to you 😉

Spiced Cocoa Buckwheat Pudding

1 cup water
3 tbsp coconut butter (or any nut butter you like)
tiny pinch of cayenne pepper
1/2 tsp ground cinnamon
pinch of salt
1 tbsp maple syrup (or to taste)
3 tbsp buckwheat flour
1 tbsp cacao powder
1 tsp vanilla

Add the water, coconut butter, spices, salt, and maple syrup to a saucepan set over medium heat. While the water is coming to a simmer, whisk together the buckwheat flour and cacao powder in a small bowl. Once the water mixture just begins to simmer, lower the heat a bit then start to very gradually whisk in the flour and cacao. Continue to whisk as you add the flour to reduce lumps. When the pudding has thickened significantly (this will only take a minute or two), remove it from the heat and stir in the vanilla. Eat warm or chill it for 4-6 hours. Top with fresh fruit and cacao nibs if you like. Makes 2 small servings.