Buckwheat Pudding with Raspberry

1. 1 Milletpack 800 g ≈ $3.50 35 g
2. 2 Kefirpack 900 ml ≈ $2.13 50 ml
3. 3 Brown sugar 15 g
4. 4 Sunflower oil 7 ml
5. 5 Wheat flour 15 g
6. 6 Baking soda 1 g
7. 7 Eggspack 10 pcs ≈ $1.93 0.5 pcs
8. 8 Raspberriespack 250 g ≈ $4.00 35 g
9. 9 Plain yogurtpack 300 g ≈ $2.19 35 g
10. 10 Sugar 8 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the buckwheat groats and place them in a large microwave-safe mug. Add 100 ml of water and microwave at 800 watts for 8–10 minutes until the water is absorbed and the grains are tender. Let it cool slightly.

2. In a bowl, whisk together kefir², egg, brown sugar, butter, flour, and baking soda.

3. Stir in the buckwheat until smooth, then transfer the mixture back to the mug.

4. Microwave at 800 watts for 3 minutes until firm and springy.

5. Blend raspberries⁸ with yogurt and sugar until smooth to make the sauce.

6. Drizzle the raspberry⁸ sauce over the pudding and serve warm.