Buckwheat porridge is a pretty common breakfast in our kitchen. The versatility of it appeals to me because it can be eaten any time of the year and topped off with whatever is in season at that time. The best thing about Buckwheat is, that not only is it gluten-free, its grain-free. It's not a grain, it's a seed loaded with lysine, magnesium and flavonoids.
1 cup buckwheat cereal flakes (soaked overnight, rinsed and drained) *see note
2 cups water
2 cups milk (your choice)
3 T maple syrup
2 tsp vanilla extract
1/2 tsp sea salt
1 T butter
1/2 tsp ground cinnamon
Note: I soak my 1 cup of buckwheat in 2 cups of spring water over night to make it more easily digestible. Soaking decreases the cooking time also.
Makes 4 servings
1). Combine ingredients in medium sauce pan. Whisk occasionally to avoid clumping.
2). Simmer over medium to low heat for 15 minutes. Top with your choice ingredients.