Buckwheat Breakfast Bowl
Prep Time:
10 minutes
Cook Time:
40 minutes
Servings:
Ingredients
  • 1 cup uncooked buckwheat, rinsed
  • 2 cup almond milk
  • 1 teaspoon ground cinnamon
  • 4 dates, pitted and finely chopped
  • 2 teaspoon unsweetened shredded coconut
  • 2 tablespoon dried currants
  • 2 tablespoon walnuts, crushed
  • ground cinnamon
Directions
  1. In a medium saucepan, combine the buckwheat and 2 cups water and cook until tender, about 30 minutes.
  2. In a large saucepan, bring the milk to a boil.
  3. Reduce the heat to medium-low and add the cooked buckwheat, cinnamon, and dates.
  4. Cook for 10 to 15 minutes, until the milk has somewhat reduced and the mixture has thickened.
  5. For each serving, scoop 1⁄2 cup of the steeped buckwheat into a bowl and pour 1⁄4 cup of the milk over it.
  6. Top with a spoonful of shredded coconut, some currants and walnuts, and a pinch of cinnamon.