Buckwheat Breakfast Bowl Recipe Is a Healthy, Gluten-free Breakfast by Mareya Ibrahim
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In Egypt, we didn’t have boxed cereal, so this was our morning wake-up call. There was nothing better than the smell of the buckwheat simmering, coconut and cinnamon wafting through the air.
Despite the name, there’s no wheat in here, so it’s gluten-free. It’s also referred to as groats. This comes together in a flash if you precook the buckwheat in the rice cooker, and the best part is, you can eat it hot or cold.
Cuisine: Egyptian
Prep Time: 5 minutes
Cook Time: 40 to 45 minutes
Total Time: 45 to 50 minutes
Servings: 4
Ingredients
- 1 cup uncooked buckwheat, rinsed
- 2 cups homemade almond milk
- 1 teaspoon ground cinnamon
- 4 dates, pitted and finely chopped
Toppings
- 2 tablespoons unsweetened shredded coconut
- 2 tablespoons dried currants
- 2 tablespoons walnuts, crushed
- ground cinnamon
Here's how to make it:
- In a medium saucepan, combine the buckwheat and 2 cups water and cook until tender, about 30 minutes.
- In a large saucepan, bring the milk to a boil. Reduce the heat to medium-low and add the cooked buckwheat, cinnamon and dates. Cook for 10 to 15 minutes, until the milk has somewhat reduced and the mixture has thickened.
- For each serving, scoop 1/2 cup of the steeped buckwheat into a bowl and pour 1/4 cup of the milk over it. Top with a spoonful of shredded coconut, some currants, walnuts and a pinch of cinnamon. Delish-ness! Makes four 1/2-cup servings.
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