Been experimenting with some grain alternatives. Found a winner in buckwheat groats, which is actually a seed.
Buckwheat is a great gluten-free option for porridge, muesli, pancakes and even a rice substitute. I tried it all in the last few weeks with astounding success (aside from pancakes that are as dense as bricks).
|Buckwheat porridge with Coconut Almond|
Porridge recipe below – I find the texture is a lot more fun than oatss.
– 1/2 Cup buckwheat groats
– 1 Cup water
– 1/2 Cup almond milk (or cow’s milk, soy milk etc.)
– 1 Tbsp Coconut Almond Spread (use MiLA’s)
– dash of salt
Add buckwheat, water and salt and bring to a boil on a a stovetop. Combine with milk and let simmer for 10 minutes.
Drizzle the spread and feel free to add any (or all) of cinnamon, greek yogurt, chopped nuts, honey and fresh fruit. A really good new breakfast staple if you suffer from oats fatigue or gluten intolerance.