It's known in other parts of the world as grano saraceno (Italy), sarrasin (France), grechka (Russia), but here in the USA, we know it as buckwheat. Originating from the area between Southwest China and the Himalayan region, it has proven itself to be a dietary staple throughout the globe, being eaten for breakfast, lunch and dinner! Newly discovered archeological research and bee pollen analysis reports that the first historical documentation for buckwheat in Europewas discovered inthe Netherlands. Some countries enjoy buckwheat in noodle form, crepes, pancakes, breads, and porridge.
Buckwheat porridge is a pretty common breakfast for us since it’s super easy to make, and because of its powerful, nutritional content. Have you made it before? If not, you’ll want to add it to your list. It’s versatility appeals to so many around the globe because it can be eaten throughout the year, topped off with whatever is in season, and enjoyed for breakfast, lunch, or dinner! The best thing about Buckwheat is that not only is it gluten-free, but it's also grain-free. That’s right. It's not a grain, it's a seed loaded with protein, lysine, magnesium, flavonoids, and all essential amino acids. There are a few Buckwheat selections out there, but I like the Creamy Buckwheat Cereal from Bob's Red Mill, the best. Our toppings of choice this time were fresh berries, dates, hempseed, dark chocolate and D'vash Organics date syrup.
2 cups of your choice milk (I use unsweetened almond milk)
2 cups of water
1 tablespoon of your choice butter (I use Miyoko’s Creamery Vegan Butter)
1 cup of buckwheat cereal
2 tablespoons of maple syrup
1 teaspoon of gf vanilla extract
1 teaspoon of ground cinnamon powder
Warm-up liquids in a medium pot. Melt butter and add the remaining ingredients. Stir well to combine everything. Allow porridge to simmer on low heat for 15 minutes. When ready, spoon into individual serving bowls, and garnish with your choice toppings.