Buckwheat breakfast

Unlike Smiler in my recent otter post, I don't like frogs for breakfast.  I tend to have something made with oats….but this week I tried buckwheat instead.  It is a seed of the same family as rhubarb and sorrel.  It is a great source of rutin, a bioflavonoid that acts to extend the antioxidant activity of vitamin C.  It has a lipid lowering effect and has protective effects against heart disease. Buckwheat is also important as a good source of magnesium, which is a cofactor for more than 300 different enzymes in the body. It's also a good source of fiber and protein.


I used it raw, blended into a pudding style texture - like a thick yoghurt.  I made a few pots and they kept nicely in the fridge for a ready to go breakfast, adding some flaxseed and fruit (home grown nectarines) to it.

Here's how I made it:

1 cup of raw buckwheat groats
1 cup of raw walnuts
1 cup of almond or non-dairy milk
1 small pot of unsweetened organic apple sauce (4oz/100g) - or fruit puree of your choice
1 tsp cinnamon or spice of your choice
1/2 tsp vanilla extract


Soak the buckwheat and walnuts separately in water for at least an hour, but preferably overnight.  Drain and rinse them both well in water. The buckwheat may be slimy and frothy - that's fine. That is why we soak it, to get rid of the saponins. Drain well.

Mix all the ingredients together in a blender, until smooth.  Place in small pots, cover and they will last in the fridge for up to 5 days.  Add nuts and fruit and flaxseed on top, as you please.
Comments

Buckwheat Muesli



Did you miss me?  I decided to take January off from blogging as so many other things were going on. Maybe more on that later! ...... But I'm back now - and one year older!! It was my birthday yesterday and I feel just as young as I did on Saturday - so that's good!


It must be the great food I eat :-D


Here's a good breakfast cereal for you to try and see if it keeps you feeling as young as me!


Its made from buckwheat. Little tiny pyramids - as you can see above. Buckwheat isn't actually a grain but rather a seed and is in the same family of plants as rhubarb.  It is a useful crop to grow as it has a short growing period, producing seeds at around 6 weeks which ripen at 10 - 11 weeks. So its great as a fill-in crop, between other crops.


It has reasonably high protein levels (approx 18%) including all the essential amino acids.  It is also rich in iron, zinc and selenium, and rutin.  Rutin is a bioflavonoid that helps strengthen our blood vessels so it particularly useful for varicose veins, hemorrhoids etc and may lower blood pressure.

In this recipe, I've used raw buckwheat.  You can generally buy it either raw or toasted. When it is toasted, it's often called Kasha.  You can also buy it as a flour...and you may have tried it in buckwheat pancakes for an example.



I like the crunch, texture and chew of it in the cereal. You can obviously change up this recipe to use ingredients you like best, so this is just a canvas recipe -that you can adjust to your own particular tastes. For example, I didn't have sunflower seeds or pumpkin seeds one time, so subbed 1 cup of walnuts instead.

Hope you'll give it a go:

Ingredients:
120g or 3/4 cup raw buckwheat
90g or 3/4 cup sunflower seeds
70g or 1/2 cup raisins
70g or 1/2 cup sultanas/golden raisins
40g or 1 cup flaked coconut or 40g or 1/2 cup shredded coconut
35g or 1/3 cup pumpkin seeds
20g or 1/2 cup puffed unsweetened brown rice
20g or 1/4 cup ground flax seed
1 teaspoon ground cinnamon

Mix all the ingredients and you are done! As simple as that.   I don't think it needs any oil or sweetener - just pour some non dairy milk/yoghurt on top and add some fruit, which will sweeten it - and enjoy.

Vegan, free from added sugar, gluten, oil, and good source of omega fats.  Good source of fiber.

Comments (2)