I remember when I first went gluten free, my first thought was breakfast. What the heck would I eat for breakfast? Don’t get me wrong, I love my green smoothies and was drinking them most mornings. But, Saturday mornings would be my long running day (an hour + of running) and I loved coming home to a nice, big bowl of Ezekial Cereal or toast. I still sometimes miss those days. BUT, it made me become creative with my food and learn about gluten-free, whole grains. Buckwheat is one of my favs now =) It’s incredibly versatile and super delicious. I like cooking it like oatmeal sometimes, or soaking and dehydrating it to make buckwheat crispies, but my absolute favourite way to make it is a raw, porridge cereal (much like overnight oats).
I’m not a huge fan of liquidy things (unless it’s a smoothie!), so I found a great trick to keeping the porridge nice & thick.
Strawberry Kiwi Buckwheat Breaky
1/2 cup buckwheat groats
1/2 cup almond milk (add another 1/4 cup if you don’t want it quite so thick)
1 tablespoon of chia seeds
1 tsp of maple syrup
1 tsp cinnamon
The morning before you want to eat this, take out your buckwheat groats & soak them. Then that evening, drain & rinse your groats and put them with all of the other ingredients into the food processor and pulse until it’s combined. It will become luxuriously thick overnight in the fridge.
Take it out in the morning and top with your favourite fruit. I used strawberry & kiwi for mine. This was a perfect pre-run breakfast =)
I hope you are all having a lovely week – see you back here Friday for Healthy Vegan Fridays!