This recipe gives buckwheat a starring role in your
breakfast bowl. And for a good reason – buckwheat is becoming well known as a “super food” and a healthy, whole… grain.
Except it’s not a grain. It’s a fruit seed! (And apparently related to rhubarb.)
This is good news for you since that means it’s packed with protein and safe for those of you going grain-free. Combine the buckwheat groat with some fruit (try
roasted apples!) and cinnamon (a powerful blood sugar regulator) and you’ve got a pretty-much-perfect breakfast to fuel your day.
Tip: Add some toasted rolled oats into the mix for a Groats n’ Oats combo.
Ingredients
2 cups buckwheat groats (soaked overnight)
½ tsp ground sea salt
1½ Tbsp cinnamon
1/3 cup maple syrup
Optional Additions
Roasted cinnamon apples:
1–2 apples, sliced
1 coconut oil
1 tsp vanilla extract
Few turns of sea salt
1 heaping tsp cinnamon
Cashew (or walnut/pecan cream):
2 Tbsp vanilla
Pinch sea salt
1/3 cup coconut oil (melted)
¼ cup maple syrup
Juice of 1 lemon
Method
1. Preheat oven to 200F.
2. Transfer your soaked (and drained and rinsed) buckwheat groats into a large bowl. Add the sea salt, cinnamon and maple syrup, and stir to combine and coat everything evenly.
3. Spread out the mixture onto a baking sheet so that it’s in a single layer and spaced as much as possible. Pop into the pre-heated oven and let bake for 1 to 2 hours (or until nicely browned and crunchy).
Method for baked apples:
In a medium bowl combine sliced apples with coconut oil, vanilla, salt and cinnamon and stir to coat the apples evenly. Spread apples out onto a baking sheet and bake 45-60 minutes.
Method for cashew (or other nut) cream:
Combine all ingredients in a food processor until smooth.
