Cream of Buckwheat

4 Mar


Cream of Buckwheat

Buckwheat is actually a fruit seed, not a grain as widely thought.  It is high in manganese and contains more fiber per volume than oats.  Manganese is important in various functions in the body including bone formation, thyroid function, formation of connective tissues, sex hormone function, calcium absorption, blood sugar regulation, immune function and in fat and carbohydrate metabolism.

This is a nice and simple raw breakfast porridge that can vary according to fruits in season and spices used.

Soak overnight:

2 cups raw buckwheat groats

Drain and rinse in the morning and place in food processor with:

pinch of sea salt

tspn of cinnamon or vanilla or cardamom, optional

1/2 cup pitted dates

4 ripe bananas

1 – 2 cups water, depending on consistency preference

Top with:

berries of choice

raw honey


2 Responses to “Cream of Buckwheat”

  1. Rebecca May 2, 2011 at 8:46 pm #

    I’ve made (cooked)buckwheat pancakes out of raw buckwheat groats, but this looks even better!

    • Mama In The Kitchen May 2, 2011 at 11:29 pm #

      Rebecca, buckwheat tends to taste ‘dry’, so you may want to play around a bit with a little more fruit in this recipe too.

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