Feb
26
2012
How To Cook Creamy Buckwheat
Creamy buckwheat is the perfect substitute for oatmeal! It cooks in 10 minutes and is a complete protein, making it a fabulous healthy breakfast choice!
Creamy buckwheat is the perfect substitute for oatmeal! It cooks in 10 minutes and is a complete protein, making it a fabulous healthy breakfast choice!
Thank you for your comments! I read each one and I cherish your opinions, feedback and ideas. With Love, Kristin
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Dear Kristin,
The creamy buckwheat sounds real good, it would
be a change from quinoa, which my husband eats for
breakfast most of the time, but where can I get the
creamy buckwheat that is shown in your info, we belong to a co-op and I cannot even get it there,
so if you can give a site to get it from, please let
me know. Thank you Nancy Wonnacott
Hi Nancy, you can find creamy buckwheat at most health food stores. I like Pocono Brand or Bob’s Red Mill. Here’s the link to my virtual pantry where you can check out all my favorite brands so you know what to look for at your health food store or purchase online if you like.
Thank you the info on the creamy buckwheat. I just made some this morning for breakfast with blueberries and cinnamon. It was delicious!!!! It was also so filling. Really appreciate all your wonderful recipes and food tips. It is so great to find a better way of eating and this is what you do. Thank you again. I hope you have a blessed day.
Thanks Kathy, you made my day!
Thank you for ALL of your videos. Sooo very helpful… My daughter is a supervisor at Whole Foods in TN; what a blessing!!! Would you tell me the brand and the name of the spoon/spatula you use in your kitchen. I found the measuring cup and a silicon baking mat, which I love. You’re awesome!!!
I’ve always wanted to get a job at Whole Foods, now that I live by one maybe I will one of these days… I spend hours there anyway looking at every little thing!
All my favorite food and cooking products are in My Virtual Pantry, which you can click on in the right hand column under Kristin’s Favorites. Here’s the link to my very favorite spoon/spatula. Thanks Vicky!
Whole Foods would be blessed to have you on broad. Thank you for the info I requested. Love the creamy buckwheat.. Sooo delicious and stays with me a looong time. So far, I haven’t made one of your recipes that I didn’t make over and over again! XOXOXO
Hi Kristin,
This video is great! It really helped to see the thickness that the buckwheat should be and the cooking temp. I like buckwheat so much better with the coconut milk rather than just making it with water. Thanks so much, it is delicious!
Thanks Doris! Yes, the coconut milk makes it so creamy and sweet, I just love it! Hugs, Kristin
Hi Kirstin,
I grew up in Poland where buckwheat is almost a national dish. We eat buckwheat (and barley, and millet) really often, and not only as a substitute for rice, pasta or potatoes. We also use it as a stuffing (with meat, mushrooms, vegetables, curd cheese, etc.) for all kinds of dumplings, baked zucchini, bell peppers or eggplants. You name it and there it is.
The variety of combos depends on taste and individual preference I guess. Truth be told, I can still recall the taste of buckwheat cooked with onion and served with bacon and buttermilk. And that’s the taste of my childhood… 
P.S.
I love your blog!
Thanks Lee!
Thanks for a great recipe, Kristin!
Just so folks know, this recipe works just a well with buckwheat groats, although the cooking time is about twice as long.
I make a big batch, then put the leftovers in 1 cup pyrex dishes in the refrigerator. I always reheat it for breakfast, whereas my wife eats it cold as aan evening desert.
Blessings to you and your family!