Buckwheat Porridge is my all-time favorite and so easy to make! It’s another gluten-free breakfast option. Did you know buckwheat isn’t technically a grain, but instead is considered a seed? Did you also know its rumored to make vericose veins less noticeable?
All you need for this recipe is a coffee grinder and you’re set!
- 1/2 C buckwheat
- 1 C or so hot water
Directions: roughly grind buckwheat seed in coffee blender. Dump into eating bowl and add boiling water as you stir to prevent lumps. Makes a thin porridge.
- fresh/frozen berries
- almond or coconut milk
- honey or maple syrup
- coconut or flax seed oil
- spices: cinnamon, nutmeg or cloves
- extract of almond or vanilla