October 14, 2013

Creamy Vegan Buckwheat Porridge

I packed my lunchbox with all of the ingredients needed to make breakfast at work. I figured I would be able to just throw this together without an issue. I've made oatmeal before but this was my first time working with buckwheat. Wasn't as easy as adding hot water and letting it sit for a couple of minutes. This actually required microwave time and stirring.

Not a breakfast I would recommend taking to work to prepare but a good option for the weekend rotation and those sensitive to gluten.



Makes 1 Serving

Stars of the Show:
  • 1/4 cup buckwheat groats - I used cream of buckwheat.
  • 1/4 cup soy milk (or milk of choice)
  • 1 cup water
  • 1/2 banana, sliced
  • Optional mix-ins: Cinnamon, chopped fruit, nut/seed butter - I added cinnamon and raspberries.
And Action:

Grind buckwheat groats in a spice/coffee grinder for 2-3 seconds, two times. There should be some larger pieces left of the groats. In a small saucepan bring buckwheat, water, and milk to a boil and reduce heat, stirring frequently. After four minutes stir in banana and keep whisking frequently for two more minutes. Serve with cinnamon, chopped fruit, and nut/seed butter. 

3 comments:

Julie said...

What an interesting breakfast dish!! A great alternative to those gluten free eaters.

Pretend Chef said...

It's nice to have another breakfast grain and not just oatmeal. Very delicious and filling.

Daniel Efosa Uyi said...

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Regards

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