For a gluten free, yet highly nourishing breakfast on chilly mornings like those of the past week, I always go for Cream of Buckwheat. I have a friend who really digs 'em as a grit-replacer, with just salt and nutritional yeast mixed in, but my favorite preparation is slightly sweet with lots of mix-ins. Today, my buckwheat was flavored in the spirit of fall:
Butternut Buckwheat
serves 1
1/4 cup Cream of Buckwheat
1 1/4 cup unsweetened almond milk
1/2 cup mashed butternut squash (I had some roasted leftover in the fridge)
1/4 teaspoon cinnamon
10-20 drops liquid stevia (or your preferred sweetener)
a dollop of cranberry sauce
a sprinkling of pumpkin seeds
Bring the almond milk to a boil, add the buckwheat, and lower the heat to a simmer. Cook for about 10 minutes, until it has thickened up to a grit-like consistency. Mix in squash, cinnamon and stevia, then transfer to a bowl. Top with cranberry sauce and pumpkin seeds and enjoy.
Sounds delicious, warm and comforting! I love buckwheat as-is but wasn't crazy about the cereal. . . I think with squash, cranberry sauce & stevia, though, I might change my mind! :)
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