Buckwheat Breakfast Bowl

Buckwheat Breakfast Bowl
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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. 
Prep Time
10
minutes
Cook Time
40
minutes
Servings
4
servings
Total time: 50 minutes
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.
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