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BEAUTIFUL BLUE BUCKWHEAT BOWL

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I am a diehard oatmeal fan, but I also love switching things up and enjoying other grain & grain-free alternatives.  Here I cooked up some creamy buckwheat porridge and used it to make a beautiful blue superfood-boosted breakfast bowl!

This porridge is thick, creamy, and delicious. Yet it’s free of refined sugar and packed with fibre, protein, and healthy fats, too!

Despite what the name implies, buckwheat is NOT wheat.  It is actually a “pseudograin” — a gluten-free seed with grain-like characteristics — that is safe for individuals with Celiac disease and gluten sensitivity.  Buckwheat is rich in minerals and antioxidants, as well as fibre and plant-based protein.

Ingredients for 2 servings:

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  • 1/2 cup Pocono Cream of Buckwheat cereal

  • 1/2 tsp sea salt

  • 2 cups water

  • 1/2 cup canned organic full-fat coconut milk (or use additional water if preferred)

  • 2 Tbsp Nuzest Clean Lean Smooth Vanilla protein

  • 1 tsp Matcha Ninja blue matcha (butterfly pea flower powder)

  • Lakanto monkfruit sweetener, Swerve sugar-free confectioners’, or sweetener of choice, adjusted to taste

  • optional toppings: fresh or frozen berries, dark chocolate pieces (sugar-free Lily’s Sweets here), granola, hemp hearts, bee pollen, Sunbutter, or toppings of choice

Directions:

  1. Put water, coconut milk, and salt in a medium pot over medium-high heat. Bring to a boil and stir in buckwheat cereal.

  2. Return to boil, then reduce heat to low and simmer for 10 minutes, stirring frequently.

  3. Remove from heat and stir in Nuzest protein and blue matcha powder. Sweeten to taste and serve warm with your choice of toppings.

Leftovers can be stored in an airtight container in the fridge for 4 to 5 days. Reheat on the stove with a touch of almond milk, coconut milk, or water before serving.

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