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Monday, September 1, 2014

Buckwheat breakfast bowl

Our trip to Brattleboro naturally featured a trip to the Coop (best food shop ever)! I tried to be restrained (because of our imminent big move), and just picked up a few favourites (nori cashews, sesame sticks), plus a few random things to make me proud of remembering to bring reusable containers (roasted tahini butter; jasmine kombucha)... and a few things I couldn't resist (raspberry dust chocolate, figs, pecans). It made me realise I still had some stuff left from our last trip there around Easter, and resolve to use that stuff when I got back...

The most notable was raw buckwheat groats. I'd been interested in them but didn't really know what to do with them. I'd sprouted a few, and they were good, with a gentle aroma reminding me of buckwheat honey. But that was about as far as I'd got. I made the amazing seed+nut bread yesterday, and spotted a raw buckwheat porridge recipe on the same blog: tipping point on a recipe I'd seen one too many times - so this time I should make it...

(makes about 3 servings; start the night before)

1 cup raw buckwheat groats
1 tbsp cider vinegar
warm water
1 banana
almond milk
hemp seeds
buckwheat honey
blueberries
toasted flaked almonds
raisins
cinnamon

The night before you want to eat buckwheat for breakfast, put the buckwheat groats in a container with the vinegar and plenty of warm water. Let soak overnight. In the morning, they will be soft enough to nibble. Drain and rinse them. If you want to use them for salad etc just stop here.

To make into a buckwheat bowl (somewhere in between porridge and an acai bowl?), put the rinsed groats into a blender cup and add the banana, about 1/2 cup almond milk and a good sprinkle of hemp seeds, and blend. It should end up about the consistency of yoghurt (except not as smooth, unless the blender is high-speed).

To serve, transfer to bowls and drizzle with buckwheat honey (or other honey, or maple syrup, or no additional sweetener... I had  buckwheat honey though and the combination seemed too serendipitous to pass up). Sprinkle with blueberries (mine were frozen), almonds, raisins and cinnamon. Mix up and eat.


I was amazed by how good this was, and by how much of it I managed to eat!

When I asked S if he wanted to try buckwheat breakfast he was not excited, but he's the kind of chap who'll always give something a go. He did, and he liked it enough to request it for breakfast the next day too (this time mixed with cupuaçu, so even more like an açaí bowl hybrid)! Only downside is, we've now worked our way though that stash of buckwheat groats, so unless another trip to Brattleboro ensues, there'll be no more of this for a while.
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