Turkish Pudding (GFCF)
Posted on February 27, 2012 by Glutenfreeda
I found this recipe in a few places across the web and it seemed like a super tasty breakfast or snack. Definitely not a creamy custard, this mix is packed with protein, fresh fruit and natural sweetener, this a healthy (and tasty!) alternative for kids to enjoy. While there is some night-before prep-work it’s well worth it and makes the rest come together very easily the next day!
1 cup buckwheat groats (like Wolff’s Kasha), soaked overnight*
1/2 cup raw chickpeas, soaked overnight
1/3 cup mung beans, soaked overnight
1/4 cup brown rice, soaked overnight
Juice from 2 mandarins + zest from one mandarin, finely chopped
2 TBSP honey
2 TSP sugar (vanilla sugar, if you have it)
Pinch of ground cinnamon
5 dried apricots, sliced
3 pitted dates, sliced
3 TBSP golden raisins (sultanas) chopped
2 TBSP blanched almonds, chopped
1/4 cup pomegranate seeds
2-3 fresh figs
* Soak the ingredients in different bowls and drain before cooking.
Place the groats and chickpeas in separate saucepans. Cover with water and bring to boil. Cook the groats for about 40 minutes (or according to package instructions) and the chickpeas for about 30 minutes, or until soft. Drain and set aside. Once cool enough to handle, slip the skins off the chickpeas and set aside.
Place the mung beans and rice in another saucepan, cover with water and bring to boil. Cook for about 20 minutes or until soft and the rice is fluffy. Drain and set aside.
Place the groats, chickpeas, mung beans and rice into one big saucepan. Add the mandarin zest, juice and 1/2 cup of water (you may need to add additional liquid as the starches cook, up to 1 cup). Bring to a boil. Add honey, sugar, cinnamon and simmer for 10 minutes.
Add the apricots, dates and raisins, simmering for an additional 8-10 minutes. Remove from heat and cover, allowing the mixture to cool for an hour.
Serve the pudding at room temperature with chopped nuts, pomegranate seeds and fresh figs. Drizzle with additional honey to taste.
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