Breakfast

Serves 1
Prep time 1 min
Cook time 15 min
Total time 16 min

Ingredients

• 60g raw buckweat (half a cup)
• 750ml rice milk (3/4 cup)
• 750ml water (3/4 cup)
  Optional
• handful chopped hazelnuts
• pinch cinnamon

Note

GOURMET TIP: Try roasted buckwheat. You can buy it pre-roasted or simply briefly zap it in your frying pan. This brings out the nutty aroma fully.

In fact while you’re at it chuck the chopped hazelnuts in there as well to take the nuttiness to an extra level ?

SPEEDY BREAKFAST TIP: You can buy buckwheat as flakes that virtually don’t need any cooking. So if you love the buckwheat flavour but have little time in the morning this might be for you.

Directions

Step 1

Heat the rice milk with a swoop of water in a saucepan.

Step 2

Add the buckwheat and let it simmer, frequently stirring.

Step 3

You might have to add more water (or rice milk if you prefer it sweeter) if it gets too sticky.

I’d check on it after just a few minutes. The buckwheat cooks faster than millet or other grains.
And if left too long turns into mousy mush, which isn’t such a hit. But if you find the sweet spot, it’s lovely!

Step 4

By the way I discarded the liquid after cooking as I found buckwheat and rice milk together too sweet.
But you can just as well eat it with the milk. Either way a tasty gluten free breakfast alternative ?