I am a diehard oatmeal fan, but I also love to switch things up and enjoyother grain and grain-free porridge alternatives. Here I cooked some buckwheat groats and used them to make both sweet and savoury breakfast bowls.
Despite what the name implies, buckwheat is NOT wheat. It is actually a pseudo grain — 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 approximately 2 cups cooked groats:
1 cup dry buckwheat groat
cold water for soaking
1 1/2 cups bone broth or water
1 cup canned organic coconut milk
optional sweet porridge add-ins/toppings: stir in Nuzest Clean Lean protein powder, cinnamon and sweetener & top with coconut chips, diced fruit or berries, and cacao nibs or dark chocolate chips, or toppings of choice
optional savoury toppings: microgreens, hemp seeds, diced avocado or guacamole, smoked salmon, fresh herbs, crunchy roasted lentils or chickpeas, poached or soft-boiled egg, sautéed mushrooms, smoked salt & pepper, or toppings of choice
Soak buckwheat groats in cold water overnight. Rinse and drain.
Combine pre-soaked groats, broth/water, and coconut milk in a medium pot over medium-high heat.
Bring to a boil, then cover, reduce heat to low, and simmer until tender, approximately 10 minutes.
Serve with your choice of sweet or savoury toppings. Leftovers can be stored in an airtight container in the fridge for up to 5 days and enjoyed cold or reheated before serving.