Buckwheat…more bang for your buck!
- Gluten & Wheat Free
- Great cooked or soaked overnight
- Easily digested
- Composed of 75% complex carbohydrates
- The proteins in buckwheat are the best known source of high biological value proteins in the plant kingdom; it contains all essential amino acids!
- Studies have indicated that consuming buckwheat may combat high blood pressure and high cholesterol
- Extremely versatile – Delicious incorporated in a savoury or sweet dish!
Well I clearly haven’t had enough of it just yet….there was the chocolate banana buckwheat breakfast pudding, followed by a cherry variation and then Heather suggested something quite…well magical! Peanut Butter and Banana! Why did I not think of using some of my new found peanut flour, replacing the cocoa…making for a thick and creamy base for a dreamy delicious PB & Jelly Buckwheat Breakfast Pudding Parfait!!!
Layered up with the one and only Alpro Soya plain soy yoghurt, a whole heap of PB2 (totally addicted!) and some homemade strawberry sauce along with the last of the summer fruits themselves…I delved in after a run last Thursday morning and my oh my it was heavenly!!!
PB2 goes so much further than Peanut Butter! I love how you can make it just the perfect consistency, not too runny, not too thick, but silky smooth and spreadable making for evenly distributed peanut butter love!
The combination of buckwheat and banana just works and when mixed up with the peanut flour (from iHerb) it really did make for one of the most delicious breakfast parfaits ever (at least that I’ve made, I can’t speak for anyone else! )
I whipped up a quick strawberry sauce layer just to add to the creamy fruitiness of the whole ensemble; frozen strawberries, a little water, cook down, puree, maple syrup and you’re good to go.
It really makes the whole thing come together. The fresh strawberries on their own would have been good…the strawberry sauce/jam or whatever you want to call it, just made it all the more special (and of course much more comparable to the classic PB & Jelly combination).
Fed up hearing about buckwheat yet? I might give it a rest for a while now…I said might! I just hope I’m inspiring people to try something a little different!
PB & Jelly Banana Buckwheat Breakfast Pudding Parfait
Servings – 1
Preparation Time – 5 minutes
Cooking Time – 35 minutes
- 1/2 cup frozen strawberries
- 1 tbsp water
- 1/2 tbsp maple syrup
- 1/2 tsp cornstarch + 1 tsp water
- 125ml (1/2 cup) almond milk
- 1/2 small banana (reserve other half for stirring through)
- 2 tbsp peanut flour
- 1/2 cup cooked buckwheat
- 2-3 tbsp PB2 + 2-3 tbsp water (or 2 tbsp of peanut butter)
- 125g (1/2 cup) plain soy yoghurt
- 1/2 cup diced fresh strawberries
- 3 –4 pieces dried chewy banana
- Add all strawberries, water and maple syrup to a pot, bring to the boil, cover and simmer for 10 minutes. Mix together cornstarch and water. Blend strawberries until smooth, stir in cornstarch over a low heat and continue stirring until desired consistency (about 3-5 minutes). Set to one side to cool. Ideally make a few hours or the night before.
- Blend together banana, almond milk and peanut flour, place in a pot with cooked buckwheat and heat over a low heat, stirring until thick and creamy (about 5-7 minutes).
- Stir threw reserved banana and set buckwheat to one side. You can layer everything up at this stage or leave the buckwheat and jam to chill for a few hours or overnight (my preference).
- Start with one third of buckwheat, a few small dollops of the PB2 or peanut butter, half of yoghurt, half of jam and half of strawberries. Repeat twice more, topping with remaining buckwheat, dried chewy banana and the final dollop of PB2!