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Who Says Porridge Is Only for Bears?

Written by lee on . Posted in All, Autumn, Blog Breakfast, Candida Friendly, Dairy Free, Gluten Free, Nutrient Rich, Spring, Sugar Free, Summer, Vegetarian, Wheat Free, Winter, Yeast Free

Toasted Almond and Cinnamon Kasha

I have a new breakfast BFF.  A friend that's that's high in iron, manganese, magnesium, phosphorus, copper, and zinc. It's so versatile too and can be eaten for breakfast, lunch or dinner and served with sweetness or spiced up at a moments notice.  And it's from a very good family too. The rhubarb family.

And the good news is, despite it's name, there's no connection to the wheat family, so great news for anyone who's avoiding the wheats, those annoying neighbours that seem to play loud music in your digestive system at 4am and keep you awake at night with their drilling in the lining of your intestines.

Hello buckwheat... It is nice to meet you.  I know you and me will be firm friends cause I need a friend who's available all year and one that makes me feel good and energises me. PS...I've heard you're very popular in China, with your  unique ability to lower blood pressure and cholesterol levels due to your rich supply of rutin a phyto nutrient which acts as an antioxidant in the body. Now that's impressive.  Anyway that's enough about me let's talk about you...what do you think about me?

If you're looking for buckwheat, here's how to find it...Buckwheat is characterised by it's triangular shape and to make it edible the outer hull is removed. You can purchase it unroasted or roasted (Kasha) and the tastes do vary. It's a bit like good twin, evil twin,  the roasted version has a more nutty, robust taste, unlike unroasted which is delicate, soft, and subtle. I prefer Kasha, the evil twin.

Buckwheat comes in all shapes and sizes, it can be ground into flour, used  in baking, bread making, decadent muffins and stack-em-high pancakes.  Adding brown rice flour or almond flour when baking adds to its ability to make gorgeous baked goods.  Groats can be a welcome addition to soups, stews or savoury casseroles and add depth, flavour and bulk to create a hearty meal.  It's super easy to pop them into a casserole dish with mixed spices and throw in broccoli, cauliflower, zucchini, green beans and tomatoes for a sumptuous and satisfying evening meal. Very exotic. And chilled buckwheat salads are divine in summer too.

I love to use  roasted groats to make a heart warming pot of delicious breakfast porridge and once you've tried buckwheat porridge you'll never go back to the traditional version...

Toasted Almond and Cinnamon Kasha Porridge with Almond Milk

Ingredients

  • 1 cup roasted buckwheat groats
  • 2 TBS butter
  • ½ tsp sea salt
  • 2 cups boiling water
  • 2/3 tsp cinnamon
  • 1/8 tsp powdered stevia or 6 drops liquid stevia

Roasted Buckwheat AKA Kasha

The How To

Rinse roasted buckwheat in cold water and set aside

Cinnamon Infused Toasted Almonds

Toast flaked almonds in pan with a sprinkle of cinnamon over medium heat when ready transfer to bowl

Toasted Cinnamon Flaked Almonds

In the same pan melt butter over medium heat

Meanwhile, combine beaten egg and buckwheat and 2/3 tsp cinnamon in a small bowl

Mixing it Up

When mixed add it to the melted butter

Six Degrees of Separation

Over a medium heat stir until buckwheat has dried out and separated

Add enough water to cover to the pan and bring to the boil then reduce heat to low and cover with a lid for approx. 10-15 mins being careful not to overcook

Melt-in-the-Mouth Buckwheat Porridge

Transfer to a bowl and serve with almond milk and crispy cinnamon almonds. Scrumptious!

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Comments (10)

  • Nourishing Words

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    Sounds (and looks) delicious! I use buckwheat flour all the time in baking, but it never dawned on me to use it whole. I hope I can find some groats to try this recipe. Thanks!

    Reply

  • supercharged1

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    Thank you 🙂 Yes it tastes so good and keeps you going all the way through to lunchtime without getting hungry… What kinds of things do you bake with buckwheat flour? 🙂

    Reply

  • Nourishing Words

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    I make things like pancakes and muffins, usually mixed with other non-wheat flours. Recently, I used buckwheat flour in place of wheat in oatmeal cookies and they were great. Here’s a beautiful recipe from the Straight from the Farm blog for a Winter Harvest Bundt Cake, with pumpkin, carrots, parsnips and dark chocolate—it’s really hearty and good (not all buckwheat, but it gives it great flavor and texture): http://straightfromthefarm.net/2010/02/15/winter-harvest-bundt-cake/

    Reply

  • supercharged1

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    They sounds amazing, I’ve made buckwheat muffins and biscuits that have turned out well too- I sometimes add brown rice flour as well. Thank you for the recipe I will def check it out 🙂

    Reply

  • Alisa

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    It looks good!I saw your blog from the foodie blog roll and I like your recipes here.if you wont mind, I’d love to guide Foodista readers to this post. Just add the buckwheat widget at the end of this post and it’s good to go. Thanks!

    Reply

    • supercharged1

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      Hi Alisa, happy you like the recipes, check out the website for lots more gluten, wheat, dairy, yeast and sugar-free recipes http://www.superchargedfood.com I’ve added Foodista widget to my blog thank you for sharing it 🙂

      Reply

  • Sophie

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    What a delightful & tasty breakfast,…filled with great flavours!!

    Reply

    • supercharged1

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      Thank you Sophie, it gives you heaps of energy and you don’t fill hungry until lunch 🙂

      Reply

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