AngieAdventure brings us another yummy recipe filled with gluten-free goodness and very nutritious.
"If you're one of many who's trying to go gluten-free, buckwheat is a great alternative to morning oatmeal. I usually purchase a brand from WholeFoods called Les Moissonneries Du Pays, since they have the buckwheat groats broken down already. Though, what I have done in the past is either cook the buckwheat groats whole (takes longer to cook), or put the groats in a coffee grinder/blender to make them smaller (you'll want them cracked into pieces but not ground into flour). Personally I love the toppings listed below, but another favourite of mine is to add a tbsp of almond butter and a banana - such a treat!
Ingredients (some toppings optional)
1 ½ cups of water
¼ cup buckwheat
1 tsp of ground flaxseed
1 tsp of hemp hearts
Handful of fresh local raspberries
Mini bananas (sliced)
Sprinkle of pink sea salt
Milk or milk substitute
1/ Boil 1 ½ cups water.
2/ Pour in ¼ cup buckwheat, reduce heat and stir. Simmer for 8 to 10 minutes and stir every now and again until thick.
3/ Serve with remaining toppings listed, or choose your own.
Buckwheat Breakfast Cereal recipe and photographs by Ange Victory-Smith.