Crunchy Buckwheat Cereal

I have NO idea where I got the idea to do a search for buckwheat. Just popped into my head yesterday. But this recipe is what that search yielded. I'll be looking for more ways to incorporate buckwheat into our diets after doing further research on it's properties of goodness. Buckwheat is not a grain at all apparently...it's classified as a fruit and is related to rhubarb. It's gluten- free and has nothing to do with actual wheat. I found a lot of nutritional info on buckwheat, but honestly Oprah's website distilled it best and presented it in the most plain lingo. So I'll link to that buckwheat info page instead. ;-)

Crunchy Buckwheat Cereal:
(VegFamily Magazine)


If you like those Middle Eastern sesame honey candies, this is the cold cereal for you! It totally reminds me of them for some reason...even though I didn't use tahini or honey. :-) I personally think it makes more than 4 servings. I liked it mixed with a lighter puffed cereal (I'm going to mix it with plain puffed kamut tomorrow). It'd probably be too overwhelming to eat a 1/2 cup plain. Another great option is eating this with fresh berries over plain yogurt. Might have to do that tomorrow instead of the kamut! In any case...it's super easy to make, and really good for you. I just happened upon the recipe yesterday and decided to make it this morning for breakfast. The Monster had already eaten his bowl of regular cereal, but I sure enjoyed it!

• 2 cups raw whole buckwheat groats (I bought mine in the bulk section of the regular grocery store)
  
• 2 tablespoons maple syrup, brown rice syrup, or agave nectar (I used agave nectar)
• 1/4 cup nut or seed butter...almond butter, tahini, etc. (I used roasted unsweetened cashew butter, also from the bulk section)

addendum: I have to say...I've started adding a touch (~1 Tb each?) more of both the nut butter and the sweetener and it's extra yummy, just an fyi. ;-)

Preheat oven to 300ºF.
In a medium sized mixing bowl, combine nut butter and sweetener and set aside.
Spread buckwheat on large baking sheet.
Bake for 20 minutes.
Stir buckwheat around a bit.
Roast for 15 to 20 minutes more until golden. I went for the full 20.


Immediately mix hot buckwheat into sweetener and nut or seed butter until buckwheat is coated. Cool. Store in covered jar in refrigerator. To serve, place 1/2 cup of cereal in bowl, cover with milk. Add fresh or dried fruit if desired.

Makes 4 servings

I love this either with unsweetened soymilk, or just sprinkled on top of plain yogurt.

Update:
All right, maybe I'm just a weirdo...but I can't stop eating this stuff! I just finished my 4th helping of the day! I'm loving just snacking on it plain...Ok, now you can make it. :-)