You may be contemplating at this very moment what to have for breakfast? You could pull out those processed cereals or maybe some oatmeal to fill your bowl. While oats are seen as the “go to” whole grain of choice for the morning ritual, why not try something new like gluten free buckwheat? Buckwheat is the Clark Kent of whole grains with a ton of Superman qualities hidden underneath. It is actually considered a fruit seed related to rhubarb. It’s high in soluble fiber and lysine, an essential amino acid that is not made by the body that plays a part in collagen production and helps your body absorb calcium.
Buckwheat comes in different forms: buckwheat, Kasha (pre-roasted buckwheat), & flour. This is what buckwheat and Kasha look like. They require different cooking methods. Buckwheat from its whole state requires roasting with oil & an egg to prevent obtaining a gelatinous mass of mush. The Kasha and flour are the easiest to use. If you are not using Kasha as a breakfast option, you will still need to use an egg for roasting but that’s another post. I like the simple method.
While I eat a bowl of quinoa the majority of mornings, I do enjoy buckwheat pancakes quite frequently. It’s been a while since I had buckwheat any other way. Here’s a recipe for Banana Berry Buckwheat to try for a new morning meal.
You can also check out my interview about buckwheat with The Washingtonian Wellbeing Blog here.
Banana Berry Buckwheat
1 cup vanilla almond milk
1/4 cup Kasha (Kasha is pre-roasted buckwheat). I use Wolff’s Kasha.
1/2 tsp. ground cinnamon
1 small or 1/2 large banana
1/4 cup fresh blueberries
1 Tbsp. chopped walnuts
1 Tbsp. maple syrup
Boil almond milk on the stove top in a small pot. Add 1/4 cup of Kasha. Stir frequently for 8-12 minutes or until it starts coming off the sides of the pot, as seen in the picture.
Add cinnamon and stir. Take Kasha off the stove and place in bowl. Add sliced banana and blueberries. Top with chopped walnuts & maple syrup. Adding more milk is optional. Enjoy!