Eating with Purpose

Real Food. Made Easy!

Feb
13
2012

Creamy Berry Buckwheat

Breakfast, Recipes // 24 Comments » // Leave a Comment

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.

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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!

Ingredients

  • 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)

Directions

  1. In a 3-quart saucepan, bring the coconut milk, water and kombu (if using) to a boil.
  2. Add buckwheat, cover and bring down to a simmer (low heat) for about 10 minutes.
  3. 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.
  4. Add xylitol or sweetener of choice, salt, cinnamon, butter, oil, vanilla and stevia (if using). Mix well.
  5. Add berries to thaw and heat through for 3 minutes.
  6. Serve into bowl. Sprinkle with nuts, seeds or coconut if desired.

Quick notes

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

Variations

To make dairy-free or vegan substitute the butter for coconut oil

Frozen berries work best, but fresh can be used too.

24 Comments | Leave a Comment

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Thank you for your comments! I read each one and I cherish your opinions, feedback and ideas. With Love, Kristin

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