This Egyptian breakfast dish is made with buckwheat, coconut and cinnamon, and is also referred to as groats. Despite the name, there’s no wheat in here, so it’s gluten-free and it comes together in a flash if you precook the buckwheat in the rice cooker.
Recipe courtesy of Mareya Ibrahim, Eat Like You Give A Fork: The Real Dish on Eating to Thrive.
- 1 Cup uncooked buckwheat, rinsed
- 2 Cups almond milk
- 1 Teaspoon ground cinnamon
- 4 dates, pitted and finely chopped
- 2 Teaspoons unsweetened shredded coconut
- 2 Tablespoons dried currants
- 2 Tablespoons walnuts, crushed
- Ground cinnamon
In a medium saucepan, combine the buckwheat and 2 cups water and cook until tender, about 30 minutes.
In a large saucepan, bring the milk to a boil.
Reduce the heat to medium-low and add the cooked buckwheat, cinnamon, and dates.
Cook for 10 to 15 minutes, until the milk has somewhat reduced and the mixture has thickened.
For each serving, scoop 1⁄2 cup of the steeped buckwheat into a bowl and pour 1⁄4 cup of the milk over it.
Top with a spoonful of shredded coconut, some currants and walnuts, and a pinch of cinnamon.