Breakfast Buckwheat

When the temperature is in the -30C range and holds there for a week – you want something warming to start the day.  This is a regular go-to in the AM in the Crunchy Kitchen.  It soaks while you sleep, cooks while you do your morning yoga and sustains you straight through to lunch.  And it’s a nice alternative to oatmeal!

Yield: 1 serving

What you need:

  • 1/4 cup buckwheat groats (not kasha)
  • 1 tablespoon teff
  • 1 tablespoon amaranth
  • 2 tablespoons goldenberries (or raisins)
  • 3 figs, chopped (or dates)
  • 1 cup water                                                                         IMG_0712.jpg

What you do:

  1. Place all the ingredients in a small saucepan and let soak, covered, overnight.
  2. Bring the mixture to a boil over medium heat.                                                 IMG_0721
  3. Stir once or twice and then cover, turn heat to low, and let cook 20-30 minutes, until all the liquid is absorbed.
  4. Remove from heat, let sit 5-10 minutes and then transfer to a bowl.
  5. Serve, garnished with fruit and nuts if desired – or with a bit of plant-based milk if you preferred.

Variations:

  • Replace the buckwheat, teff and amaranth with any whole grains of choice.  Cooking times will vary considerably depending on what you choose: so take that (and your available morning time) when substituting!

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