Buckwheat Breakfast Bowl with Cherries
Diana Bezanski • Cuisine: Vegan • Gluten Free
Often I like to take an old favorite recipe and try something special, something that adds interest to the ordinary. Or take the ordinary and make it extraordinary. Shaking things up a bit makes me happy, and keeps the kitchen lively with a rotation of fun and delicious food. Comfort food is probably my favorite, and for breakfast now and then I love a bowl of grains both in savory or sweet. The warm spiced buckwheat is a variation of oatmeal, with more chew and texture. It’s also alkalizing and gluten free. Add warm spices and top with fresh berries, nuts or seeds, coconut butter and pure maple syrup. Try shaved chocolate or home -made banana ice cream, and what a dream.
Taking photos of food is such fun and it’s taught me a lot about presentation and keeping that appeal even off lens. There’s pride in food created and the joy it gives is so rewarding. Who doesn’t love a pretty photo of food, it creates desire, curiosity and hunger, and it makes us drool. Sharing the images with others is such a treat especially when it encourages and inspires others to create for themselves, that’s the best part!
1 cup buckwheat groats soaked in water for 45 minutes
1 tsp oil
¼ tsp powdered cinnamon
¼ tsp ground nutmeg
¼ tsp sea salt
Pitted cherries fresh or frozen thawed
Soaking the buckwheat for just 45 minutes is an important step prior to cooking for a number of reasons; it removes the anti nutrient phytic acid, which is found in seeds, grains and legumes and releases wonderful beneficial nutrients, allows for better digestion and absorption of the nutrients and speeds up the cooking process. Adding oil while cooking prevents the buckwheat from sticking to the pan and foaming out the lid.
Add the dry buckwheat groats to a bowl and cover with water, let it soak for 45 minutes. Rinse the buckwheat after soaking. Add 1 teaspoon coconut oil to a small pot and melt, add the rinsed buckwheat to the pot and toast while stirring for 1 minute 30 seconds. Add enough water to cover the buckwheat by ½ inch. Add the ground cinnamon and ground nutmeg an pinch of sea salt; bring to a boil then reduce heat to a very low simmer covered for 15 minutes or until water is absorbed. Remove from heat, fluff once gently with a fork, and keep covered off the heat for another 15-20 minutes, the buckwheat will become fluffier.
Buckwheat groats is a gluten free seed, with a wonderful chewy texture, which makes for a nice alternative to oatmeal for breakfast, not to mention it’s alkalizing for the body. I especially enjoy it in salads topped with avocado, chickpea and a creamy nut dressing. So, if you haven’t tried this lovely seed, give it a go and you’ll be pleasantly surprised.