Coconut miso and cardamom pudding

This healthy take on rice pudding uses buckwheat groats instead of traditional white rice. Buckwheat is a slow-release carbohydrate, so unlike white rice, it helps to maintain steady blood sugar levels. It's also high in both soluble and insoluble fibre, helping to keep the gut healthy.

Knock-up this decadent dish as an alternative to your morning porridge and get creative with toppings!



Serves 2

  • 1 ½ cups waw buckwheat groats - soaked overnight
5-6 tbsp chia seeds
  • 2 tbsp golden linseeds/flaxseeds - optional

  • 1 tin coconut milk

  • 1/2 cup almond milk (or water)
1 tbsp agave/coconut nectar/honey
  • 2-3 tbsp coconut palm sugar – to taste 

  • 1/2 tsp miso paste 

  • 1/2 tsp Ground cardamom

  • 1 tbsp coconut oil

  • 1 tsp vanilla Powder or extract

  • 1/2 tsp ground ginger

  • 1/2 tbsp maca powder



1) Rinse soaked buckwheat groats thoroughly, then place in a medium saucepan with the coconut milk and almond milk/water.

2) Bring to the boil and then reduce the heat to a low simmer. After 10 minutes, add the agave, coconut palm sugar, miso paste, chia seeds, linseeds (if using), cardamom, coconut oil, vanilla and ginger.

3) Simmer for 30 minutes, stirring regularly.

4) Add more miso or natural sweetener to taste, along with any other spices or super foods you like. Goji berries and fresh blueberries add a refreshing flavour to the dish.

5) Once the liquid has more or less reduced and is completely absorbed, remove from the heat and serve immediately.

6) Top with coconut milk or coconut cream, fresh fruit or nuts and seeds for a nourishing, filling breakfast.

Recipe created by created by Qnola founder Danielle Copperman. For a limited time you can get 25% off all Qnola products by entering MINDFUL25 at checkout. Valid from October 16th - November 16th. #WakeUpWell

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