Season
All season, best in winter
Occasions
Breakfast, Sweet Treat
Estimated
Time
20 min

Coffee–
Buckwheat
Pudding.

Ingredients 1 serving
4 tbsp
Buckwheat groats
1 tbsp
Flaxseed flour
1 tbsp
Coconut blossom sugar
a pinch
Rock salt
1,5 dl
Coffee
1 tbsp
White Sesame Tahini (hulled or unhulled)
a  pinch
Tonka Bean 
4 tsp
Sesame (black or/and white)
1 tsp
Coconut blossom sugar
1 tbsp
Water
  1. Combine all ingredients, including the coffee, in a small saucepan and heat. The groats and flour should be completely softened in the coffee. Remove from heat and let soak for a while with the lid closed.

  2. Meanwhile, prepare the crunch: Heat water with coconut blossom sugar in a non-stick pan. Once hot, add the sesame seeds. Stir continuously until they are completely coated, sticky, and crunchy.

  3. Then, combine all the remaining ingredients (tahini and tonka bean) along with the soaked groats in a blender. Blend at high speed until smooth. Add as little liquid as possible, but it should still blend well. Add water if necessary. The goal is to achieve the thickest possible mixture.
     
  4. Combine both in a bowl and let set for a moment (a thick layer will form on top). Or eat right away. Top with maple syrup.
How
to
I came across the inspiration for this variation through a recipe on vegnews. It seems to be originally from a cookbook from Caryn J Carruthers.
The consistency is great for breakfast, instead of yogurt or something similar. And it's done quickly.
I'll gladly ignore the nutrient loss caused by the added coffee. To make it caffeine-free, I recommend to use chicory root coffee or a strong rooibos tea.