Looking for a new gluten-free breakfast option? This is a protein rich, creamy, porridge bowl that will keep you feeling pleasantly full and satisfied for hours!!
~ Vegan & Gluten-Free ~
Ingredients:
1/4 cup quinoa
1/2 cup cracked buckwheat grouts
3 cups filtered water
1 tsp cinnamon
Pinch himalayan salt
1/4 a pear, sliced
1/4 cup blueberries
1/4 cup raspberries
1 tbsp coconut cream
1 tbsp tahini (optional)
Pour water, quinoa, cracked buckwheat, cinnamon and salt into a medium pot. Bring to boil over high heat and then reduce heat to simmer on low heat stirring occasionally for about 15 minutes. If you desire a less thick consistency add a bit more water. Enjoy with sliced pear, raspberries, blueberries and a tablespoon of coconut cream if desired. Add tahini to the porridge to increase protein and create an even creamier texture and taste (optional)!!
Makes about 3-4 servings
Prep & make times:
Prep ~ 5 minutes
Making ~15 minutes
Total time ~20 minutes
Love the Power of Food
Buckwheat
This wonderful seed is and excellent source of manganese, magnesium, copper and many of the B vitamins, as well as a good source of iron, selenium and zinc. All of these essential nutrients play their own unique and important roles in keeping us functioning and healthy. Manganese is required for many enzyme reactions in our body and is essential for metabolism of carbohydrates. It is also need for bone and wound healing.
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