I have been having dreams about this since I had it for breakfast last.
Since you asked for the recipe and it is tropical…like my upcoming beach vacation, I though I would share my recipe with you all. Here ya go Meg!
I have always been an oats or a buckwheat bake kind of gal, but for some reason I have been tossing around the idea of making creamy buckwheat for breakfast for a while. I have a lot of raw buckwheat groats in my cabinet, and I don’t use them near enough. So, I thought an experiment was in order.
Tropical Creamy Buckwheat
- 1/4 cup raw buckwheat groats, ground
- 1 3/4- 2 cups water
- 2 Tbsp coconut milk, plus some for drizzling
- 1/2 Tbsp Xagave
- 1/2 Tbsp PB2 (optional)
- peanut butter or other nut butter to top
**Note: This is RAW buckwheat groats.. not Kasha.
Bring to a boil, reduce heat and simmer for 4-5 minutes. Stirring frequently. You may need to add more water during the cooking process. Buckwheat absorbs a lot of water.
I hope you all have a safe and happy holiday weekend! 🙂
What are your favorite breakfast foods?