People are creatures of habit when it comes to foods and food routines. For instance, many like the same breakfast every morning. Lunches can be the same for 2 or 3 days in a row. However, dinner has to be different every night. Any logic behind it? Nope! Does it make sense? Nope!
Recently I got tired of my breakfast routine, which I had for at least 6 months, if not a year. I actually can’t remember when I last had something else for breakfast than fresh fruit with yogurt and granola.
Time for change has come, and I had to look out for an alternative. While I bake muffins and breakfast cakes at least twice a week, I don’t like them for breakfast. I need something not too solid that can to be eaten with a spoon.
While this buckwheat banana porridge will probably not last several months on my breakfast table, it is surely a good one to have in the coldish winter and early spring months. My idea was to create a gluten-free and vegan breakfast porridge. Despite its name, buckwheat does not belong to the wheat group and is gluten free. It has quite a strong and distinctive taste, very much on the nutty and earthy side.
While this buckwheat banana porridge will probably not last several months on my breakfast table, it is surely a good one to have in the coldish winter and early spring months. My idea was to create a gluten-free and vegan breakfast porridge. Despite its name, buckwheat does not belong to the wheat group and is gluten free. It has quite a strong and distinctive taste, very much on the nutty and earthy side.
For the first time ever, I used and tasted soy milk. This porridge is surely a good place to use it. Cooking the buckwheat in soy milk gives it a lovely creaminess. Adding a pinch of cinnamon adds to the warmy winter feeling that this breakfast provides. It’s sweetened with raw mashed banana only. The chopped nuts add some crunch. On the whole, a filling breakfast, yet light on the stomach. A good meal if you have a long day ahead and surely a good thing to eat before long runs.
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BUCKWHEAT BANANA PORRIDGE
1/2 cup uncooked buckwheat
1 cup soy milk
pinch of cinnamon
1 ripe banana mashed
2 tablespoons almonds, chopped
Serves 2
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In a small pot, combine buckwheat grains, soy milk and cinnamon. Cover with a lid, bring to a boil, then let simmer on low heat until liquid has been absorbed and buckwheat is soft and chewy, about 10 minutes.
In a serving bowl, stir in the mashed banana into the cooked buckwheat. Sprinkle with chopped almonds. Serve immediately.
I’ve cooked with buckwheat flour but never eaten buckwheat grains. I love the distinctive flavour and often have porridge for breakfast so I’ll be trying this lovely recipe very soon (to get me out of my breakfast toast rut…you are so right about routine).
anja… looks so delcious… ive never used buckwheat but i am going to do so now. my daughter loves porridge for brekker, sometimes even takes oats for school lunch. i cook it very thickly and it kind of solidfies – yet she loves it that way. so for her i make all kinds of porridgy things… but she likes monotony.
Mmmm…very healthy and nutritious porridge. Loved the addition of bananas, i’m sure kids wud just finish it within minutes…added this post to my list of must try’s… !
I’m branching out into new grains. I’ve done millet (which I didn’t like), quinoa and a lot of oats. I’ve also tried some barley in a few other things (like granola), but I think I’ll give buckwheat a shot. This looks yummy!
This looks really delicious, and ‘feel good’ breakfast
Did you use raw buckwheat groats for this breakfast? Or a buckwheat hot cereal?
I used raw buckwheat groats.