We are teaming up with Bob's Red Mill over the next few months to bring you some tasty recipes using products that are new to us, and probably a little less heard of in general. Let me stop here and say that while Bob's Red Mill is sponsoring these posts, our thoughts and feelings about the company and products are 100% from the heart. I (Casey) have Celiac Disease so I can't eat gluten, and I have been using BRM products for about 6 years now. We only recently discovered that not only does BRM make a lot of great products, but they also are an awesome company. If you want to be inspired, watch the video at the end of the post. Everyone who has seen this video gets a little teary eyed, so beware. Seriously, we want to be besties with founder, Bob Moore. He has this crazy idea that if you make a good product and treat your employees well that the money will work itself out. I wish more companies felt that way!
One of my favorite things is that the company is employee owned. Another other thing I love about the company is that they are trying to expand our food horizons. They sell less common ingredients like buckwheat groats (featured in this post) and sorghum. There are so many grains that are not common in America that are common in other parts of the world, so thanks Bob for letting us know about them! If you do nothing at all, please watch their video at the bottom and fall in love too :)
So what do buckwheat groats taste like? They have a nice, nutty flavor. The texture is probably our favorite part. It's like a mixture between quinoa and orzo or rice. There are lots of different things you could make with buckwheat groats, savory or sweet. We decided to go the sweet, cinnamon-y nutty berry-licious breakfast route. It's easy. It's delicious. It's breakfast buckwheat.
Breakfast Buckwheat Recipe
(Serves about 4)
- 1 Cup Buckwheat Groats
- 2 1/2 Cups Water
- 1 Cup Canned Coconut Milk
- 1 tsp. Cinnamon
- 1 Tbs. Shredded Coconut
- Stevia (liquid or packets to taste)
- Berries and slivered almonds for topping
1. Bring water to a boil and then add buckwheat groats and cover.
2. Reduce to simmer for 20 minutes and then let groats sit for 5 minutes.
3. Fluff with a fork and add coconut milk, cinnamon and shredded coconut. Combine everything very well.
4. Serve in individual dishes and garnish with berries, slivered almonds and shredded coconut.