I have a new breakfast BFF. A friend that’s that’s high in iron, manganese, magnesium, phosphorus, copper, and zinc. It’s so versatile too and can be eaten for breakfast, lunch or dinner and served with sweetness or spiced up at a moments notice. And it’s from a very good family too. The rhubarb family.
And the good news is, despite it’s name, there’s no connection to the wheat family, so great news for anyone who’s avoiding the wheats, those annoying neighbours that seem to play loud music in your digestive system at 4am and keep you awake at night with their drilling in the lining of your intestines.
Hello buckwheat… It is nice to meet you. I know you and me will be firm friends cause I need a friend who’s available all year and one that makes me feel good and energises me. PS…I’ve heard you’re very popular in China, with your unique ability to lower blood pressure and cholesterol levels due to your rich supply of rutin a phyto nutrient which acts as an antioxidant in the body. Now that’s impressive. Anyway that’s enough about me let’s talk about you…what do you think about me?
If you’re looking for buckwheat, here’s how to find it…Buckwheat is characterised by it’s triangular shape and to make it edible the outer hull is removed. You can purchase it unroasted or roasted (Kasha) and the tastes do vary. It’s a bit like good twin, evil twin, the roasted version has a more nutty, robust taste, unlike unroasted which is delicate, soft, and subtle. I prefer Kasha, the evil twin.
Buckwheat comes in all shapes and sizes, it can be ground into flour, used in baking, bread making, decadent muffins and stack-em-high pancakes. Adding brown rice flour or almond flour when baking adds to its ability to make gorgeous baked goods. Groats can be a welcome addition to soups, stews or savoury casseroles and add depth, flavour and bulk to create a hearty meal. It’s super easy to pop them into a casserole dish with mixed spices and throw in broccoli, cauliflower, zucchini, green beans and tomatoes for a sumptuous and satisfying evening meal. Very exotic. And chilled buckwheat salads are divine in summer too.
I love to use roasted groats to make a heart warming pot of delicious breakfast porridge and once you’ve tried buckwheat porridge you’ll never go back to the traditional version…
Toasted Almond and Cinnamon Kasha Porridge with Almond Milk
- 1 cup roasted buckwheat groats
- 2 TBS butter
- ½ tsp sea salt
- 2 cups boiling water
- 2/3 tsp cinnamon
- 1/8 tsp powdered stevia or 6 drops liquid stevia
The How To
Toast flaked almonds in pan with a sprinkle of cinnamon over medium heat when ready transfer to bowl
In the same pan melt butter over medium heat
Meanwhile, combine beaten egg and buckwheat and 2/3 tsp cinnamon in a small bowl
When mixed add it to the melted butter
Over a medium heat stir until buckwheat has dried out and separated
Add enough water to cover to the pan and bring to the boil then reduce heat to low and cover with a lid for approx. 10-15 mins being careful not to overcook
Transfer to a bowl and serve with almond milk and crispy cinnamon almonds. Scrumptious!