do-it-yourself Cream of Buckwheat

Despite having just gone to Costco, I couldn't find anything for breakfast this morning. We ate almost everything that came in our Door to Door Organics box already, and no one was feeling in the mood for smoothies. Mornings in Colorado can be kind of cool, since the temperature drops so dramatically at night, like it does in the desert. We felt like something warm to eat.

I looked in the pantry, but didn't have any Ponoco, Cream of Buckwheat, our usual favorite. I did however, have buckwheat groats from iHerb. Remembering Stephanie's post on hot millet cereal, where she ground millet in her blender, I decided to try it myself with buckwheat, and it came out perfectly.

Do-it-yourelf Cream of Buckwheat:

Add 1 cup of buckwheat groats to the blender and blitz until finely ground.

Note: If you don't have a Vita-Mix or BlendTec, I would do this in a coffee grinder.

Add to a medium size pot:

2 cups coconut milk

2 cups water

Bring to simmer.

Whisk in the ground buckwheat.

Continue whisking for a few minutes or until the porridge has thickened.

Remove from heat. Add:

1/4 tsp sea salt

12 drops vanilla liquid stevia

2 tbsp ghee or coconut oil

I topped mine and the girls with my favorite coconut sugar and organic cherries that I got frozen at Costco. I just warmed them quickly in a bowl of hot water.

Andy topped his buckwheat with walnuts and a little maple syrup—that was really good too.

♥, Kelly

"Buckwheat is actually not related to wheat at all. Buckwheat is a bush-like plant, which comes from the same family as rhubarb. Buckwheat flour is made from the triangle-shaped seed, or fruit, of the plant. The seed is similar to a sunflower seed, with a small seed inside a hard outer hull. This tiny seed is what the buckwheat flour is made from. This seed may be tiny, but it is mighty powerful when it comes to nutrition.

Buckwheat has a high concentration of all the essential amino acids, which even whole-grain wheat can’t claim. Buckwheat especially contains high levels of lysine, threonine, tryptophan and the sulpher-containing amino acids. Our bodies cannot make most of these amino acids, so we have to get them through our food sources." -Delicious Gluten-free Baking