Buckwheat Breakfast Bowl

With my new interest in buckwheat (thanks to Eve for sharing her delicious sounding gluten free bread recipe - I still haven’t made it yet, but it’s on my list!), I’ve been on the lookout for other tasty ways to use it. That’s when I came across this delicious recipe from Trisha, who makes the amazing healing balms we sell.

If you are looking for a gluten free easy as pie breakfast to make, look no further. Buckwheat groats tick all the boxes. Buckwheat is technically a seed so contains no gluten and when cooked has an earthy, nutty flavour.

There are many health benefits to adding buckwheat to your diet either in groat or flour form. I won’t list them all here but suffice to say buckwheat contains high-quality protein that delivers all of the eight essential amino acids, including lysine, which is usually lacking in grains.

The gluten-free grain also contains two powerful flavonoids which act as antioxidants, rutin, and quercetin. You can add anything you fancy to the groats. This is what I put together this morning.

Buckwheat Breakfast Bowl

½ cup buckwheat groats
Water for soaking and cooking
1 tsp organic coconut oil
A twist of black pepper
¼ tsp turmeric
1 tsp desiccated coconut
1 tsp sunflower seeds
1 tsp raisins

To serve
Yoghurt
Fresh fruit
Drizzle of maple syrup

Method
Soak the buckwheat groats in water — ideally overnight, or for at least 30 minutes.
Drain and replace with fresh water, adding enough to cover the groats to the same height.
Add coconut oil, black pepper, turmeric, desiccated coconut, sunflower seeds, and raisins.
Bring to the boil, then reduce heat and simmer until the water is absorbed.
Serve warm, topped with yoghurt, fresh fruit, and a drizzle of maple syrup.

A simple, nourishing breakfast that’s naturally gluten-free and full of flavour.