Creamy Buckwheat Breakfast Bowl
I love almost any kind of grain made into hot cereal. If you haven’t tried my Quinoa Breakfast Bowl recipe I encourage you to try it. Buckwheat, despite its name, is not even related to wheat. In fact, buckwheat is a gluten-free seed. You can buy it toasted, which gives it a slightly nutty taste, or raw. In its raw form, double the cooking time. I like to make a batch, eat one serving freshly made and freeze the remaining three servings in individual, portion-sized containers.
3 cups water
¼ tsp salt
1 cup buckwheat groats (such as Bob’s Red Mill Organic Whole Grain Buckwheat Groats)
¼ cup sliced almonds (optional)
1 T cashew milk (or almond milk, optional)
1 organic apricot, sliced (or other fruit, optional)
Bring water and salt to a boil. Add 1 cup cereal, reduce to simmer, cover and cook for 10 minutes or according to package directions. Makes 4 servings.