If you've already cooked with buckwheat then you know that it can sometimes be a little tough and slimy, and if you haven't cooked with buckwheat already, then don't be scared off by what I just said. Buckwheat is an awesome alternative, and just like oatmeal, it can be used so many different ways and flavoured with endless food combinations.
I'm a big fan of buckwheat. I like it because it is nutty and has some substance to it. I know that some people don't like oatmeal because they feel like they're eating baby food, so this is a great alternative option.
Quick tips for cooking buckwheat:
- Rinse buckwheat groats under cold water in a colander before cooking.
- Use a 1:2 ratio of buckwheat to liquid (1 cup of buckwheat: 2 cups water).
- Bring to a boil, then reduce heat to a simmer, cover and cook for about 20 minutes until all of the water is absorbed.
- Get creative with your seasonings - add cinnamon, nutmeg, honey, spices.
- If you prefer a creamier texture, swap out some of the cooking water with your choice of milk.
- If you have the time or foresight - soak your groats overnight in plenty of water to cover. Rinse well the next day to remove the sliminess. You will not need as much cooking liquid when you soak your groats overnight. They will also cook more quickly.
1/2 cup water
1/2 cup almond milk
1/2 cup buckwheat groats
1 tsp sunflower butter
1/2 tsp cinnamon
2 peaches, cubed
2 tbsp chopped pistachios
1 tbsp honey (use maple syrup or agave for vegan option)
1) Place buckwheat groats in a colander and rinse under cold water.
2) Place groats in a pot with water and almond milk. Bring to a boil, then reduce heat to a simmer, put a lid on the pot and cook until the liquid is absorbed
3) Once liquid is absorbed, stir in the sunflower butter and cinnamon.
4) In a small bowl, toss together the peaches, chopped pistachios and honey.
5) Pour the cooked buckwheat into a bowl, cover with peach and pistachio mixture and drizzle a little bit of extra honey on top for extra deliciousness.