Chocolate Buckwheat Mousse. Čokoladový mousse (z pohánky).

 

 

So you bought yourself buckwheat because you´ve heard it´s a new ´superfood´. Then you cooked it and these are 2 possible scenarios what might have happened – you really loved the nutty taste or you didn´t cook it right and the cooked buckwheat ended up being sticky, too gooey and you had to toss it. And now there they are, your sad buckwheat seeds, sitting in the back of your shelf. But it is about to change. Trust me. If you didn´t fell in love with buckwheat before, you will. Now. Because I will show you how to make raw (no cooking involved!) chocolate mousse that´s good enough to be enjoyed in the morning for breakfast, for late brunch, after lunch, or as a snack between meals or after dinner..or anytime you fancy having chocolate, really!
Buckwheat is an excellent staple to have on hand. It´s a seed of a plant, not a wheat and it´s entirely gluten free. We´ve been consuming this superseed in Europe for as long as I can remember (school lunches, grandmother´s yummy soups..)

The only person to whom buckwheat is not that appealing is my mom. So it is my mission to make buckwheat taste as best as it can possibly taste. And this is one of the recipes that could convince her and any other buckwheat enemy.

Chocolate Buckwheat Mousse

(serves 2, or hungry me)

1 cup buckwheat
1/2 – 1 cup plant milk (coconut, almond, rice, oat..)
1/2 very ripe banana
small handful of soaked almonds (soak in water overnight with pinch of sea salt; drained)
2 heaping tablespoon raw cacao powder
1/2 tsp vanilla extract
1/2 tsp ground cinnamon
tiny pinch of sea salt

Rinse the buckwheat. Cover with twice as much water, add a splash of apple cider vingar, stir. Let sit at room temperature overnight.
Rinse until water runs clear. The buckwheat will be a bit like jello which is a good sign, because the phytic acid, which leaches important minerals from our body, is being washed away.
Put the rinsed buckwheat into a big bowl. Add banana, vanilla extract, salt, cinnamon and cacao to it. Add 1/2 cup of milk and almonds and blend. Add more milk to reach desired consistency. Taste and adjust to your liking.
Divide into 2 glasses or jars, top up with nice dollop of nut butter and a few hazelnuts. Dust with some more ground cinnamon. Serve.

——–

Kupili ste si pohanku, pretoze ste poculi, ze je to nove ´superjedlo´. Nasledne ste si ju uvarili a stalo sa nasledovne-uplne ste sa zblaznili do tej uzasnej orieskovej chute alebo ste ju prevarili a skoncili ste s rozvarenou a lepkavou pohankou, ktore ste museli nakoniec vyhodit. A teraz vam lezi pohanka niekde vzadu na polici, smutna, uplakana a zabudnuta. Ale, to sa coskoro zmeni. Ak ste si teda s pohankou nepadli do oka, zalubite sa do seba teraz. Ukazem vam ako si mozete spravit cokoladovy mousse z pohanky, kde nebudete musiet vytiahnut ani len hrniec-tento mousse netreba nejako varit alebo tepelne upravovat. Mozte povedat zbohom rozvarenej pohanke, ak ste neboli z tych stastnejsich, ktorym sa dari varit pohanku. Tento mousse je nutricne poriadne nabity, takze sa hodi ci na ranajky tak ako dezert po obede alebo veceri.Alebo ako snack medzi jedlami.Alebo ak len jednoducho mate chut na nieco jemne, cokoladove a lahodne.

Pohanka je naozaj skvela potravina, ktoru mat doma. Pohanka nie je obilnina ako si mozno ludia myslia, je to semiacko rastliny a je uplne bez lepku. V Europe (hlavne v tej vychodnej) sme pohanku konzumovali odkedy si pamatam (skolske obedy, uzasne polievky mojej starkej..). Zdalo sa mi, ze ludia na toto skvele semiacko uplne zabudli, no opak je pravdou. Pohanka sa dostava do sveta a zacina si ju oblubovat coraz viacej ludi. Okrem mojej maminy. Ta je jedna z tych ludi, ktori nevedia prist pohanke na chut. A tak je to pre mna vyzva, aby som vymyslala velmi chutne recepty s pohankou, ktore presvedcia aj toho najmenej veriaceho, ze pohanka je jedna velmi chutna plodina! :)

 

Čokoládový mousse (z pohánky)

(porcia pre 2, alebo pre jedneho velmi hladneho)

1 salka pohanky
1/2 salky rastlinneho mlieka (kokosove, mandlove, ryzove, ovsene..)
1/2 prezreteho bananu
mala hrst mandli (cez noc namocenych vo vode so stipkou soli,preplachnute)
2 kopcovite lyzice neprazeneho, nesladeneho kakaa
1/2 lyzicky vanilkoveho extraktu
1/2 lyzicky mletej skorice
malicka stipka morskej soli

Poriadne preplachnite pohanku. Zalejte dvojnasobnym mnozstvom vody, pridajte splech jablcneho octu, pomiesajte a nechajte stat pri izbovej teplote cez noc (najmenej 8 hodin).
Pohanku zlejte a premyvajte dovtedy, dokym vody z pohanky nebude cista a priezracna. Nezlaknite sa, ked budete pohanku premyvat-voda bude slizka-tak to ma byt. Takto sa zbavujeme kyseliny ftivej, ktora nam v tele zabranuje vstrebavanie zivin a ktora prispieva k zapalom v traviacom systeme. Takze prec s nou!
Dajte si preplachnutu a premytu pohanku do misy. Pridajte banan, vanilkovy extrakt, sol, skoricu a kakao. Pridajte aj 1/2 salky mlieka a mandle a vymixujte dohladka. Ak si prajete, pridajte viac mlieka na dosiahnutie este jemnejsej a redsej konzistencie. Ochutnajte a dolatte podla svojej chuti.
Mousse rozdelte do dvoch poharov alebo peknych flasticiek, navrch dajte poriadnu kopku orieskoveho masla podla chuti.Ozdobte zopar opecenymi lieskovcami, popraste troskou mletej skorice a podavajte.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s