Hot Buckwheat Banana Cereal

1 banana, mashed
1 cup buckwheat groats, whole
2 cups milk of choice (plus extra for serving)
1/4 tsp ground cinnamon (or more)
1/8 tsp sea salt

Optional add-ins (we use all of these!):
2 TBSP flaxseed, ground
chopped walnuts
chopped apple
shredded coconut (unsweetened)

• Mash the banana in the pot you’ll be using to cook.
• Add the buckwheat, milk, cinnamon, salt and bring to a boil, stirring frequently.
• Cover the pan and reduce heat to low.
• Simmer for 15 to 20 minutes, until the buckwheat is tender (can stir it once or twice to prevent sticking to the bottom).
• Top with ground flaxseeds, chopped walnuts, any other optional add-ins, extra milk, and a sprinkle of cinnamon if you’re in the mood.

Serves 3.

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SIDE NOTES:

~ Adapted from the Ultra-Metabolism Cookbook, this is a delicious, warm breakfast cereal.

~ If you like to soak your grains, soak buckwheat overnight. Rinse & drain in the morning, and proceed with the recipe.

~  For another version of this cereal see BUCKWHEAT-PORRIDGE (which we think is even tastier than the version on this page).

~ Buckwheat is a good source of minerals (especially manganese & magnesium), fiber, high quality protein (containing all essential amino acids, including lysine which is lacking in many vegetarian foods), and 2 particular antioxidants with significant health-promoting actions (rutin and quercitin). Can be served as an alternative to rice, as a breakfast porridge, ground into flour for pancakes, or added to soups & stews to give them a hardier flavor & texture. Great grain for those with gluten sensitivies as it’s gluten free.

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