Tuesday, 6 January 2015

Gluten Free Recipe Ideas: Butternut Buckwheat Breakfast #glutenfree

   Makes 4-6 servings
Gluten Free Buckwheat Breakfast

  • 1/2 cup walnuts
  • 1 medium butternut squash, cut into 1 1/2” chunks
  • 1 cup buckwheat groats, soaked in water for 15 minutes, then let stand at roomtemperature for 8-10 hours
  • 1 banana or 1 apple, chopped into 1” pieces
  • 1/2 cup raisins
  • 1 tsp. vanilla powder or vanilla flavoring
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/8 tsp. Celtic sea salt

Pulse chop walnuts in food processor with S-blade until coarsely chopped. Transfer to a large mixing bowl. Place sweet potato in food processor with S-blade and run processor until finely chopped. Transfer to the bowl with the walnuts. Combine remaining ingredients in food processor with the S-blade and run processor until well combined. Fold the buckwheat mixture into the walnuts and squash and enjoy by itself or with a nut milk or coconut milk.

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