Hearty whole grain buckwheat with cinnamon, dates and almonds.
Cuisine: Vegan, WFPB (Whole Food, Plant Based)
Keyword: buckwheat, vegetarian, wholegrain
Author: Trish | The In Fine Balance Food Blog
1cupraw buckwheat groats
3cups water for soaking
½cupwater for cooking
4whole Medjool dates
2tablespoonstoasted sliced almonds
Place buckwheat groats in a medium bowl and cover with at least 3 cups water. Let soak overnight.
In the morning, drain and rinse grains under running water for several minutes until grains no longer feel slimy.
Place rinsed and drained grains in a medium saucepan with ½ cup of water. Bring to a boil, then reduce heat and simmer covered for several minutes. Stirring frequently. Grains should be soft and fully cooked 3-5 minutes. Remove lid and allow any excess water to evaporate. Remove from heat, stir in a pinch of salt. Cover and set aside for a couple of minutes
Stir in chopped dates, cinnamon, a pat of vegan butter and sliced almonds. Serve with maple syrup on the side.
Soak the buckwheat overnight. Rinse and drain in the morning. Cook as noted above, the whole bowl can be made fresh in the morning in 10-15 minutes.Once cooked the grains will keep for several days in the refrigerator. Just reheat in the microwave or in a small saucepan (add a little water or plant milk to loosen the grains up if heating in a saucepan).
If making ahead, add all the topping except the almonds. Add the almonds just before serving to keep them crunchy.