Chamomile Cashew Pudding with Toasted Buckwheat + Chia Seeds
Makes about 1 ½ cups, or 4 servings
1 cup raw cashews
1 Tbsp. + 2 tsps. loose chamomile tea (about 4 tea bags worth)
2-3 plump dates, pitted (or 1- 2 tablespoons honey)
½ tsp. vanilla extract
pinch of sea salt
¼ cup kasha/toasted buckwheat
1 Tbs. + 1 tsp. chia seeds
Place the cashews, tea and dates in a small bowl and add 1 cup of boiling water to cover. Let sit for 30-40 minutes until cashews soften. (If you don’t have a high-speed blender, soak overnight.)
Transfer the ingredients from the bowl to a high-speed blender, add the vanilla and sea salt and purée until smooth, adding more water if necessary to allow your blender to run. If you prefer it to be sweeter, add another date or more honey. Chill before serving and top with a tablespoon of kasha, a teaspoon of chia seeds and berries, if using.
Recipe for Barre3 by Lauren Chandler.