buckwheat cereal w/ almond butter

I have rediscovered buckwheat groats (kasha). I have to admit I was not the hugest fan first time around. I love buckwheat pancakes and buckwheat pasta and even buckwheat waffles, but something about the groats - the texture I think - put me off. Until I discovered something. Something that made my wildest buckwheat cereal fantasies a reality: almond butter. It is as if a whole new world has opened in front of me. A world chock full of buckwheat cereal possibilities. Something about the combination of the buckwheat groats and the creamy, naturally sweet and nutty almond butter was just so perfect. So darn tasty. Mix in a little bit of ground flax seed, a drizzle of honey, some fresh fruit and you got yourself a darn good breakfast that is full of long lasting energy and bursting with flavor and health.

Buckwheat, although containing the word "wheat", is naturally gluten free. It is not a grain, but a fruit seed that is related to rhubarb and sorrel. It is high in fiber, is made up of essential amino acids, promotes healthy bacteria in the gut and has many other health benefits. As with any food, it is best to eat buckwheat in its whole form (groats), but buckwheat flour is definitely much more nutrient dense than most of its counterparts (grain flours such as whole wheat, quinoa, sorghum, brown rice, etc).

Because buckwheat is not actually a grain, it is much more easily digested and assimilated by the body, especially by those who have digestive issues. Like quinoa, buckwheat is also a complete protein, which means that it contains all of the essential amino acids to be accessed and effectively utilized by the body. You can mix buckwheat flour into almost any recipe to add nutrition as well as a nutty, distinct flavor. Start with 1/4 to 1/3 of what the recipe calls for and experiment upward from there. You can also switch to 100% buckwheat "soba" noodles next time you make pasta to give it a whirl.

You can cook your buckwheat groats in water, homemade nut milk, or any other milk you prefer. I prefer homemade nut milk over soy milk because I refuse to eat soy products that are not first fermented and soy is really not something any of us should be eating too often, especially since it is innately hard to digest and contains phytogens, which mirror estrogen in the body (watch out boys!). Additionally, if your soy milk is not organic, it is most definitely genetically modified, which is no bueno for the body-o. I skip on the rice and other grain milks as well because they are usually sweetened and unlike almonds, are a simple carbohydrate that goes straight to the blood stream, spiking your blood sugar and causing your body unnecessary stress.

If you are a Santa Barbara Farmers Market goer, you can purchase both raw, organic almond butter and almond milk from Fat Uncle Farms. If you do not live in Santa Barbara, stop by your local farmers market to see if there is a source. Once you go fresh, you will never be able to return to the store for the prepackaged, month old variety. Stop by the stand and taste for yourself.

buckwheat cereal w/ almond butter
serves 1

1/4 cup buckwheat groats
1/2 cup homemade nut milk or whole raw milk
1 tbsp raw almond butter
1 tsp raw honey
1 tbsp ground flax seed [optional]
1/2 peach, handful of blackberries, or other fruit

Rinse the buckwheat groats in a colander and drain well.

 

Add groats and milk to a heavy pot.  Bring to a boil and then lower to a simmer.   Cook groats for about 15 minutes or until liquid is absorbed. 

 

For a creamier cereal, cook for slightly less time or until desired consistency is met.

 

Stir in almond butter and ground flax seed.  Stir in fruit.  Drizzle with honey.