Mareya Ibrahim's Buckwheat Breakfast Bowl Recipe Is a Healthy, Gluten-free Way to Start Your Day by Mareya Ibrahim

Breakfast Gluten-free
5 months ago
Mareya Ibrahim's Buckwheat Breakfast Bowl Recipe Is a Healthy, Gluten-free Way to Start Your Day

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.

You'll need:


Here's how to make it:

  1. In a medium saucepan, combine the buckwheat and 2 cups water and cook until tender, about 30 minutes.
  2. 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 10-15 minutes, until the milk has somewhat reduced and the mixture has thickened.
  3. 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. Delishness! Makes four 1/2-cup servings.

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Elisa A. Schmitz 30Seconds
Oh, yum! I eat gluten free yet have never tried buckwheat. I will give it a shot. Thanks for the idea and recipe, Mareya Ibrahim !
Julie Rose
Looks really savory. 😍
I love this type of meal. A one bowl wonder!

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