Some people prefer oatmeal, but I’ve always been a creamy buckwheat fan. It was my mom’s go-to food when I didn’t feel well as a kid, and ever since, its taste has sent me to a good place. Despite its name, buckwheat doesn’t contain a shred of wheat—and it’s gluten free. For people whose nutritional status is compromised, that can be really important, because gluten sensitivity can cause stomach problems and intestinal problems, including an inability to properly absorb much-needed nutrients.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
Bring the water and salt to a boil in a saucepan, then slowly pour in the buckwheat while stirring constantly. Once it returns to a boil, lower the heat and simmer for 5 minutes, stirring frequently. Stir in the ginger, cinnamon, cardamom, nutmeg, and coconut oil and simmer for 3 minutes more, stirring often to prevent sticking. Serve topped with a few heaping tablespoons of fruit compote and the almonds.
variation
Step 2
For added flavor, consider replacing the water with milk, soy milk, rice milk, or almond milk. And if you’re reheating the cereal, add enough milk to help “declump” the buckwheat and stir continuously over medium-low heat. It will restore the cereal’s creamy consistency.
Step 3
If you don’t have any fruit compote on hand, add about 1/4 cup of dried fruit when you add the spices. Apricots and cranberries are good choices. The fruit will soften nicely during the remainder of the cooking process.
storage
Step 4
Store in a covered container in the refrigerator for 2 days.
nutrition information
Step 5
(per serving)
Step 6
Calories: 370
Step 7
Total Fat: 1.8g (0.8g saturated, 0.7g monounsaturated)
Step 8
Carbohydrates: 77g
Step 9
Protein: 6g
Step 10
Fiber: 12g
Step 11
Sodium: 155mg
