This recipe was inspired by Kath and her many oatmeal creations (many is an understatement, this woman loves her oats). For all of us who can’t eat oats, here’s a variation of my latest breakfast obsession. If you don’t have Bob’s Red Mill buckwheat or you don’t eat buckwheat you can replace it with millet, quinoa or rice. I like to grind my grains in my vita-mix for a couple of seconds before using it for a porridge like this one.
You’ll notice that there isn’t a lot of sugar in this recipe (the maple syrup can easily be omitted) why sweeten with dates instead? Well, let me tell you!
- They’re high in potassium: regulates the nervous system
- Assists in the normalization of your blood sugar
- High in soluble and insoluble fiber
- Rich in phenol antioxidants
Ingredients
| 1 ½ cups | water |
| 1 ½ cups | apple juice |
| 1 cup | buckwheat cereal |
| 2 Tbsp | blackstrap molasses |
| 1 tsp | cinnamon |
| 1 | apple |
| 3 | egg whites |
| 1 cup | dates, soaked for 1 hour |
| 1 tsp | cinnamon |
| 2 Tbsp | almond butter |
| 1 Tbsp | coconut oil |
| 1 tsp | maple syrup |
| generous | hemp seeds, almonds, walnuts, coconut |
Directions
- Place water & apple juice in saucepan and bring to a boil
- Add buckwheat cereal, molasses, cinnamon and apple. Turn heat to low, cover, and cook for 5 minutes
- After 5 minutes has passed, add egg whites and mix through. Cover, and cook for 5 minutes
- Meanwhile, combine almond butter, dates, cinnamon, coconut oil, and maple syrup in food processor
- Once grain is done, spoon helping into bowl. Decorate with date syrup, nuts, and seeds.
Makes 4 very generous servings
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