I grew up eating buckwheat. My family would have it for dinner as a side dish, cooking it very similarly to rice. Often, buckwheat would be mixed with a heaping spoon of sauteed onions and topped with a chopped boiled egg. There was probably a pickle on a side.
This time, I tried a different form of buckwheat – Bob’s Red Mill Organic Creamy Buckwheat Cereal. I had it for breakfast, naturally sweetened with chopped apples. Why buckwheat? It’s a whole grain, gluten free, and a great source of protein and fiber. How else would you want to start your day?
1/2 cup Bob’s Red Mill Organic Creamy Buckwheat Cereal
2 cups almond milk, unsweetened
pinch of salt
1 apple, cored and diced
1/4 cup almonds, chopped
1. Combine cereal, milk, and salt in a saucepan and bring to a boil over medium high heat.
2. Reduce the heat to low, cover the saucepan and cook the cereal for about 10 minutes, stirring occasionally. If the cereal becomes too thick, whisk in a little bit more almond milk.
3. Arrange half of the apples at the bottom of two serving bowls. Spoon cooked cereal over the apples and garnish with the remaining apples and chopped almonds.
This was definitely a filling breakfast. Had I not been on my cleanse, I would have added brown sugar and perhaps a touch of cream. I would have also toasted the almonds. This would be lovely with dried cherries or apricots. Happy eating!
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