This recipe is a spinoff of a recipe I got from my friend, Raegan. I wanted to make it simpler and give it that KG approved twist. Buckwheat is not a grain or part of the wheat family, even though it has wheat in its name, it is actually a seed and it is amazing for you. Filled with antioxidants, easily digestible protein, it is an anti-inflammatory and keeps the body full for a long time. The taste is pretty harsh, but if you try it my way you will see it can taste great.
Coconut Maple Buckwheat Bowl
Servings 1 serving
Ingredients
- 1 cup buckwheat grouts
- 1 cup coconut milk
- 1 cup water
Instructions
- If you are making it stove top… Rinse your buckwheat.
- Follow instructions on the buckwheat grout package, cook until it is ready.
- Top with maple syrup, shredded coconut, fruit, nuts, whatever you want. I find mango compliments the buckwheat well.
Notes
Above are the ingredients to make this dish stove top. I make mine in a rice cooker, so the portions are different. If you want to make it in a rice cooker too, use 1.5 cups of coconut milk and 1.5 cups of water.
Since some find buckwheat harder to digest, you can also activate it. How? You soak it for 6 hours in a bowl with filtered water and a little pink salt. Then dehydrate in oven for about an hour.
Since some find buckwheat harder to digest, you can also activate it. How? You soak it for 6 hours in a bowl with filtered water and a little pink salt. Then dehydrate in oven for about an hour.
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