I've recently discovered how tasty buckwheat is. It can be an alternative to rice or made into a porridge for a delicious breakfast.
While many people think that buckwheat is a cereal grain, it's actually a fruit seed that is related to rhubarb and sorrel. It's an ideal grain substitute for people who are sensitive to wheat and grain. Buckwheat flowers are fragrant and are attractive to bees that use them to produce a strongly flavored, dark honey. Buckwheat should be rinsed thoroughly before cooking to remove any dirt or debris. To cook, add one part buckwheat to two parts boiling water. After the liquid has returned to a boil, turn down the heat, cover and simmer for about 30 minutes.
Here is a recipe that I found for breakfast. It's easy to make, delicious, and doesn't even require cooking. The buckwheat groats are soaked.
INGREDIENTS
Raw buckwheat porridge:
- 1 cup raw buckwheat groats, soaked overnight in water and drained
- ½ cup vanilla almond milk
- 1 vanilla bean ( or ¼ tsp vanilla extract)
Raspberry smoothie:
- 2 frozen bananas
- 1 cup frozen raspberries
- ½ cup vanilla almond milk
Raw carob chips:
- 3 tablespoons coconut oil (melted and cooled)
- 1 tablespoon maple syrup
- 1 tablespoon carob powder
INSTRUCTIONS
Raw buckwheat porridge:
- Blend everything together on high until smooth.
Raspberry smoothie:
- Blend on high until smooth.
Raw carob chips:
- Whisk everything together then pour into a plastic bag and seal it.
- Place in the freezer until hardened then take it out and break it into pieces.
Simply layer everything together in your serving container, add fruit to top it, enjoy.