I’m the kind of person that needs sunshine as soon as I wake up to even begin to feel awake by noon. This time of year, I sometimes feel like I have to manufacture a little sunshine. We’re going to forget about the grey winter scene outside for a little while with this super-quick, satisfying breakfast made with Hodgson Mill Gluten-Free Buckwheat Cereal with Milled Flaxseed and loads of sunny tropical fruits.
Buckwheat cereal on its own tastes lightly nutty and pleasantly earthy—everything you love about buckwheat pancakes, but in a smooth hot cereal made up of tender buckwheat groats. (Word of the day – “groat” is hulled grain broken into fragments larger than grits.)
The tropical explosion comes from using coconut milk as a base for the cereal and by mixing in creamy mashed banana as the sweetener. Chunks of tart-sweet pineapple create an unexpected but perfect contrast to the light, smooth buckwheat cereal. And get this — this recipe is not only gluten-free, it’s vegan. Gasp! You don’t have to be hardcore on either of those fronts to enjoy it, though.
The mixture starts out brilliantly white, then the goodness of the buckwheat and flaxseed comes through as it cooks, turning it a beautiful light cream color.
I know I’m going on about it, but I especially love the texture of this cereal. It’s not gluey at all (which is a hot cereal deal-breaker for me.) It reminds me of very tender and delicate steel cut oats—each buckwheat groat is almost distinct, but as a whole the cereal is very smooth and creamy.
Now, you have a choice here when it comes to which coconut milk you use. I tend to use “classic” coconut milk, and not low fat, because I like the taste and I’m usually active enough to handle the additional calories and fat. (As long as I keep up with my New Year’s resolutions.)
You can always choose to use low-fat coconut milk, or use half coconut milk and half water if you want to restrict fat in your diet. It will be slightly less creamy and sweet when you use water, but a little extra mashed banana will fix that.
With the goodness of buckwheat and flax seed, and the tropical kick of banana, coconut and pineapple, this makes me want to rush out the door and meet the day — even when I’m two steps out the door and realize that it’s raining. Again.
For another tropical escape breakfast, you might like these Rise and Shine Tropical Multigrain Muffins from last year, made with carrot, pineapple, coconut milk, and macadamia nuts!
Gluten Free Tropical Sunrise Buckwheat Cereal
1 banana, mashed (about 1/2 cup)
¾ cup coconut milk
1/8 teaspoon salt
¼ cup Hodgson Mill Gluten-Free Buckwheat Cereal with Milled Flaxseed
¼ cup pineapple, chopped
Sprinkle of nutmeg (optional)
In a small bowl, use a fork to mash banana until creamy. In a medium saucepan, mix together coconut milk, buckwheat cereal and salt. Over medium heat, stir occasionally until simmering. Continue stirring occasionally for approximately 3-5 minutes, or until mixture thickens and turns a warm cream color. Turn off heat, add mashed banana and stir to blend completely.
Ladle into serving bowls, top with pineapple chunks, and sprinkle with nutmeg, if desired. Serve hot.
Cover any unused portion immediately to prevent skin from forming. It’s best served fresh, but leftovers can be tightly sealed and refrigerated for 2-3 days.
Makes 2 servings. Can be easily doubled or tripled.
Original recipe by Erin