Regardless of the title, there’s no wheat on this breakfast bowl, making it completely gluten-free. This warming meal from the Eat Like You Give A Fork: The Actual Dish on Consuming to Thrive cookbook comes collectively in a flash when pre-cooking the buckwheat in a rice cooker. And the perfect half? This dish tastes nice sizzling or chilly!
What you want:
1 cup raw buckwheat, rinsed
2 cups water
2 cups almond milk
1 teaspoon floor cinnamon
4 dates, pitted and finely chopped
For the topping:
½ cup almond milk, divided
2 tablespoons unsweetened shredded coconut
2 tablespoons dried currants
2 tablespoons walnuts, chopped
Floor cinnamon
What you do:
- In a medium saucepan, mix buckwheat and a pair of cups water and produce to a boil, then cut back to a simmer, about half-hour.
- In a big saucepan, deliver milk to a boil. Cut back warmth to medium-low and add cooked buckwheat, cinnamon, and dates. Prepare dinner 10 to fifteen minutes, or till milk has decreased and combination has thickened.
- For every serving, scoop ½ cup steeped buckwheat right into a bowl and pour ¼ cup of milk over it. High with shredded coconut, currants, walnuts, and a sprinkle of cinnamon.
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