Thursday, August 28, 2008

Buckwheat Breakfast

Here is a warm breakfast for those days that you need something hearty to start the day.

serves 1

1/4 cup Buckwheat (yes it is gluten free)
1/2 cup water
almond or rice milk
2 T flaxmeal
1 T flax oil
spoonful of nut butter
maple syrup to taste

Cook buckwheat with water for 20 minutes (the same way you cook rice or quinoa). When buckwheat is done add almond milk until you reach desired consistency. Then add flaxmeal, flax oil, nut butter, and maple syrup to taste.

recipe from: Jamie Tilley


Sea said...

This sounds tasty! I usually avoid bulk bins, though, because they are easily contaminated with gluten, either with the scoops, through proximity to flour bins, or cleaning. :( Instead I buy Bob's Red Mill GF milled products in bulk.


Camille said...

Thanks for the tip, I hadn't really thought of it before.