Which is right, to have breakfast or to skip meals in the morning? And what should I have for breakfast? In my opinion, there is no universal answer to these questions – even according to scientific research, there are no definitive answers “For” or “Against” breakfast. Over the years, when I skipped meals in the morning, I constantly struggled with excess weight and tried thousands of diets to lose weight. After that, I decided that I would start taking care of myself and started on the path of a healthy lifestyle. I switched to Split meals, used periodic fasting and detox days, started eating only fresh seasonal fruits for breakfast – I felt healthier and more energetic, but the problem of excess weight periodically appeared. After a few years, it was discovered that I have a thyroid problem, as well as gluten and lactose intolerance – this was the moment when I had to change our way of eating and living. Now we stick to a healthy balanced vegan gluten-free diet, trying to use natural and unprocessed ingredients in our food preparation. And I don’t allow myself to miss the morning meal – on hot summer days it’s fresh seasonal fruit, but the rest of the year I prepare a balanced meal for breakfast.

For the preparation of Buckwheat Pudding “Autumn Pie” I use a Multicooker to quickly cook the buckwheat seeds – I don’t need to constantly stir and monitor, and I can prepare the other ingredients during this time, and thus significantly shorten the total preparation time. I combine boiled buckwheat with home-made hemp milk, because their specific flavors complement each other perfectly and come together in a wonderful nutty taste and aroma. Fresh sweet pears and raw pecans add crunch to the pudding’s creamy texture. And with the addition of ground allspice and a small amount of carob petmez, I give a light caramel taste and a warm exotic aroma. All ingredients of buckwheat pudding “Autumn pie” are carefully selected for a balance of macronutrients /proteins, carbohydrates, fats and fibers/ and valuable micronutrients – buckwheat for copper and magnesium, phosphorus and quercetin; Hemp seed for Vitamins B complex, Fats Omega 3 and Omega 6, Manganese and Phosphorus, Magnesium and Copper, Iron and Zinc; Sweet pears for fruit acids, Quercetin and Lutein and Zeaxanthin; Raw pecans for Vitamin E and B vitamins, Manganese and Copper, Phosphorus and Magnesium, Zinc and Iron, Selenium and Potassium, Omega 6, valuable flavonoids such as Carotenes, Tannins and Phenolic compounds.

If you don’t like to start the day with cooking, you can prepare Buckwheat Pudding “Autumn Pie” from the evening – wait for it to cool down, put it in a box with a lid and store it in the refrigerator, in the morning you will have a healthy and balanced vegan gluten-free breakfast ready.

If you don’t like or don’t have pecans, you can substitute the same amount of Brazil nuts.

One portion of 320 g of buckwheat pudding “Autumn pie” contains 443.37 kcal, 14.04 g of proteins and 39.65 g of carbohydrates, 18.35 g of fat and 10.01 g of fiber.

Buckwheat Pudding ”Autumn Pie”

Course: Breakfasts, Recipes









Buckwheat with pears and pecans


  • 100 g buckwheat seeds

  • 200 ml hot water

  • 40 g peeled hemp seed

  • 100 ml filtered water

  • 20 g carob petmez
    can be replaced with maple syrup

  • 1 g ground pepper

  • 200 g sweet pears

  • 20 g raw pecans

Cooking instructions

  • With a kitchen scale and a measuring cup, I weigh all the ingredients of the recipe separately. I wash the pears and leave them aside to drain. I wash the pecans and dry them.
  • I wash the buckwheat seeds and drain them well. In the inner container of the Multicooker, I put the buckwheat seeds and hot water, add the ground spices and turn on the Rice Program. After the program is finished, I open the lid and transfer the cooked buckwheat to a bowl.
  • In the jug of the blender, I put the peeled hemp seed and the filtered water, add carob petmez and blend until a smooth homogeneous mixture is obtained. I pour the boiled buckwheat into the bowl with the hemp milk prepared in this way and mix well.
  • I cut the pears and remove the inside with the seeds, cut them into small pieces.
  • I put the buckwheat pudding in suitable bowls, arrange the pieces of pears on top and finally add the pecans. I serve the bowls prepared like this for breakfast.


  • Nutritional value per 100g. product:
  • Energy value – 138.55 kcal
  • Proteins – 4.39 g
  • Carbohydrates – 12.39 g
  • Fat – 5.73 g
  • Fiber – 3.13 g
  • The quantities of ingredients and the cooking time in the recipe for cooking boiled buckwheat are for cooking in a multicooker. You can also prepare boiled buckwheat in a regular pot, but you will need to increase the amount of hot water and allow more cooking time.