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Here’s a Cinnamon Roll Buckwheat Porridge recipe that is grain-free, gluten-free, with a vegan option. It’s a nourishing and delicious twist on a healthy breakfast favorite.
Buckwheat is one of my favorite gluten-free ingredients. Despite its name, its not wheat and its not even technically a grain; its a seed! Wild rice falls into that category of badly named foods as its also a seed and not rice (sorry, that’s the nutrition nerd comping out in me).
Anyway, trust me on this one that buckwheat is okay for paleo and gluten-free folks. The only catch is that it does need to be soaked for about 10 minutes and rinsed well before cooking. The soaking washes away the gel that forms when buckwheat is mixed with water.
I snuck in some shredded zucchini into this recipe, but feel free to leave it out. And, as far as the buckwheat goes, I recommend either buying the cereal form OR just giving it a whirl in your food processor to break it up a bit before cooking. This speeds up the cooking process by a lot (you can buy the cereal here).
When you add banana and maple syrup for sweetness, plus cinnamon and raisins, this cereal tastes like a Cinnamon Roll. Kinda! 🙂Print
This delicious hot breakfast porridge is comforting and oh so healthy.
- ½ cup of buckwheat cereal, soaked and rinsed*
- 1 ½ cups water
- 1 ripe banana, sliced
- ½ cup shredded zucchini (from about ½ of a medium whole zucchini)
- 2 tablespoons raisins
- ¼ teaspoon ground cinnamon
- 2 scoops collagen peptides (leave out to make this recipe vegan)
- *You can buy the buckwheat cereal here. Alternatively, you can place ½ cup of buckwheat groats into a food processor. Process on high for only 5 seconds to break up the groats just a bit.
- Before you make this recipe, you should place the buckwheat cereal in a glass bowl and cover with filtered water. Let it sit for at least 30 minutes and then rinse thoroughly in a fine-mesh colander.
- After you rinse the buckwheat, place it in a medium saucepan with the water and the sliced banana and shredded zucchini. Cover and bring to a boil. Then, turn the heat to low and cook with the lid slightly ajar for 10 minutes, stirring frequently. Most of the water should be absorbed at the end of the cooking time. Be careful to not let it burn.
- Stir in the cinnamon, raisins, and optional collagen peptides.
- Serve the porridge with a drizzle of maple syrup, if desired, for extra sweetness.
- Serving Size: 1
- Calories: 225
This recipe is just one of the grain-free options I’ve been experimenting with on my health journey. You can read more about why I’m going mostly grain-free in this blog post. Let me know what buckwheat recipes you’ve tried in the comments.
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