Author Notes
In the winter, buckwheat is what shakes up my family's morning breakfast routine. This wholesome, hearty grain keeps me full all morning and has so much flavor all on its own. You'll need a little advanced planning to make this dish, as it's creamier and cooks faster when the buckwheat is soaked overnight. While you can substitute several ingredients with whatever you have in your pantry, the walnut oil and tahini bring out the nuttiness in the buckwheat, while the dates and berries add a subtle and all natural sweetness. —Renee Lynn Frojo
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Ingredients
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1 cup
whole buckwheat groats
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1 tablespoon
walnut oil
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2 1/2 cups
almond milk
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5 - 6
dates, minced
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4
whole cloves
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3
cardamom pods, crushed
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1 tablespoon
tahini
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1/4 cup
walnuts, chopped
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1/4 cup
berries
Directions
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In a large bowl, cover the buckwheat groats in cold water and let soak overnight.
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The next day, rinse and drain the groats. In a medium sauce pot over medium-high heat, warm the walnut oil. Add the groats and cook, stirring, until they smell toasty, 2 to 3 minutes.
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Add the almond milk, dates, spices and tahini. Bring to a boil, then lower the heat to a gentle simmer. Cover the pot and simmer until most of the liquid has been absorbed, but the consistency is still loose, 10 to 15 minutes.
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Remove from the heat and spoon into four separate bowls. Top with the walnuts, yogurt and berries.
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