Despite the name, there’s no wheat in this breakfast bowl, making it entirely gluten-free. This warming meal from the Eat Like You Give A Fork: The Real Dish on Eating to Thrive cookbook comes together in a flash when pre-cooking the buckwheat in a rice cooker. And the best part? This dish tastes great hot or cold!
What you need:
1 cup uncooked buckwheat, rinsed
2 cups water
2 cups almond milk
1 teaspoon ground cinnamon
4 dates, pitted and finely chopped
For the topping:
½ cup almond milk, divided
2 tablespoons unsweetened shredded coconut
2 tablespoons dried currants
2 tablespoons walnuts, chopped
What you do:
- In a medium saucepan, combine buckwheat and 2 cups water and bring to a boil, then reduce to a simmer, about 30 minutes.
- In a large saucepan, bring milk to a boil. Reduce heat to medium-low and add cooked buckwheat, cinnamon, and dates. Cook for 10 to 15 minutes, or until milk has reduced and mixture has thickened.
- For each serving, scoop 1⁄2 cup steeped buckwheat into a bowl and pour 1⁄4 cup of milk over it. Top with shredded coconut, currants, walnuts, and a sprinkle of cinnamon.