Breakfast Buckwheat With Cinnamon Apples, Dried Cherries, And Toasted Walnuts

In my quest toward not just eating gluten-free, but gradually eliminating all grains from my diet, and also at the recommendation of a friend of mine just starting her gluten-free journey, I decided that I haven’t given buckwheat a fair chance. I’ve known about buckwheat, all the benefits, and that it’s gluten-free, but now I know why it has slipped through the culinary cracks. Buckwheat is not readily available and when packaged in it’s ready-to-cook form called Kasha, it’s expensive. I live in a pretty metropolitan city with a variety of shopping options (except Whole Foods) and I’ve asked more than one store manager to help me find it, only to find out they don’t carry it. Buckwheat can be sold in bulk, packaged as groats, such as Bob’s Red Mill Organic Groats, or sold in small packages called Kasha, in the ethnic food section of your grocery store. I hear it’s also sold in bulk at Asian grocery stores, but I will have to report back on which option is the most cost effective.

Now for the good news! Buckwheat is a nutrition boss and whether or not you are eating gluten-free, grain-free, have Celiac Disease, or just want amazing health benefits, Buckwheat delivers! What I didn’t know about Buckwheat is that it’s not a grain, but a fruit seed from a flowering plant. This is great news to Paleo followers and people with Celiac disease alike, because it is also not a cross-reactor. A cross-reacting grain (ie: corn or rice) is one which the body recognizes the same as a gluten protein, which is not good for those of us trying to eat a strict gluten-free diet.

Besides being naturally gluten-free, Buckwheat also boasts the same if not more, phytonutrients as some vegetables. It is low in sodium, low in cholesterol, high in fiber, and high in antioxidants. It is quite possibly one of the world’s healthiest foods! So now that I’ve ramped up buckwheat and you absolutely can’t live another day without it, how does one eat it and what does it taste like? By itself, I have to say, not a big fan. There’s always a way though and after reading all these benefits, I decided the first way I want to incorporate it is for breakfast.

Before I get to the actual recipe, I want it noted that I made enough here to feed a small army. This is what batch cooking looks like in my house on a weekend and I wanted to make enough to have it ready during busy weekday mornings. That said, you can easily cut the recipe in half and feed a normal household.

For the toasted walnuts:
1 cup raw walnuts
1/3 cup maple syrup

Spread the walnuts over a pre-sprayed piece of foil and drizzle with maple syrup. Bake at 400 until the walnuts are toasted and brown.


For the cinnamon apples:

3 Granny Smith apples, peeled and chopped
1 tbsp. water
1 tbsp. cinnamon

Using a microwave-safe bowl, put the tablespoon of water in the bottom, followed by the chopped apples. Sprinkle the cinnamon over the top and microwave for 3 minutes.


The buckwheat (Kasha):

6 cups water
2 tbsp. vegan butter
3 cups Kasha
2 tbsp. vanilla extract
1 cup vanilla coconut milk
1/2 cup maple syrup
1 cup dried cherries

Bring the water and butter to a boil, adding the kasha to boiling water. Cover and simmer on low heat until the water is absorbed and kasha is desired consistency. In a large bowl, combine the cooked Kasha, vanilla, coconut milk, and maple syrup. Add the toasted walnuts, apples, and cherries. If desired, serve with a splash of coconut milk and a pinch of cinnamon. Good morning!



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Categories: Breakfast


Diligent seeker of health and nutrition, Paleo follower, and creative culinary practicer...


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