I had to share this recipe in time for Valentine’s with the beautiful pinks, reds, and purples… and creamy, sweet taste! Not only is it a fun color that kids love, but it helps to strengthen the immune system and warm the bones on a cold winter’s morning.
Creamy buckwheat is a perfect substitute for oatmeal! Buckwheat is a seed, not a grain and a complete protein. It’s loaded with antioxidants (to keep us looking young) and fiber (to keep us looking trim). I also use my secret ingredient, kombu. A seaweed with no fishy taste, but lots of nutrition! It helps to nourish and boost energy, making it the perfect addition to a healthy breakfast.
Creamy Buckwheat cooks up in 10 minutes, so it’s the perfect option to get a healthy breakfast in a hurry. It’s also great to make ahead of time and just heat up in the morning.
Creamy Berry Buckwheat
A perfect oatmeal substitute! Loaded with protein and fiber and a sweet berry taste, this hot breakfast cereal is a hit with the kids and even the pickiest breakfast eaters. Quick, healthy, hardy… and delicious!
- 1 (13.66 oz) can coconut milk (regular, not lite) and water to make up the difference (follow liquid amount on buckwheat package for 1 cup)
- ½ piece kombu (optional, no taste) Sea vegetable, packed with essential minerals
- 1 cup creamy buckwheat
- ¼ cup xylitol or sweetener of choice
- ¼ teaspoon sea salt
- ¼ teaspoon ground cinnamon
- 1 tablespoon organic salted butter
- 1 tablespoon unrefined virgin coconut oil
- 2 teaspoons vanilla extract
- ¼ teaspoon KAL liquid stevia, or to taste (optional for sweeter taste)
- 2 cups frozen mixed berries (raspberries, blueberries, blackberries) or berries of choice
- Nuts or seeds; pumpkin seeds, sliced almonds and/or ground flax (optional)
- Shredded coconut (optional)
- In a 3-quart saucepan, bring the coconut milk, water and kombu (if using) to a boil.
- Add buckwheat, cover and bring down to a simmer (low heat) for about 10 minutes.
- After 10 minutes, stir well to incorporate any extra liquid. If it seems too liquidy, cook 2-3 minutes longer, but it will continue to thicken as it cools.
- Add xylitol or sweetener of choice, salt, cinnamon, butter, oil, vanilla and stevia (if using). Mix well.
- Add berries to thaw and heat through for 3 minutes.
- Serve into bowl. Sprinkle with nuts, seeds or coconut if desired.
You can find kombu in the Asian section at a health food store and online. It is a powerhouse for your immune system and an easy way to add nutrition to your diet… like adding a multivitamin to your food.
You can grind the kombu in a nut and spice grinder and leave in the recipe or just put a piece in and take it out before serving.
If the buckwheat gets too thick just add a splash of water or coconut milk to desired consistency.
You can make a double batch or if there is any left over, just store in the refrigerator in an airtight container and heat it up the next morning for a quick on the go breakfast.
My trick to heating up leftovers: add some coconut milk to a sauté pan over medium-low heat and cover for 5-10 minutes stirring every few minutes… it will return to a delicious creamy consistency.
Phase 1 Friendly
Number of servings (yield): 4
To make dairy-free or vegan substitute the butter for coconut oil
Frozen berries work best, but fresh can be used too.