Gluten-free Breakfast Bowl

One of my favorite breakfast treats is Bircher Müsli. This however is made with oats and dairy, both of which I am avoiding…unless I
find myself in Europe.
So, for an easy alternative to oats, which contain gluten, I use Buckwheat groats, which aren’t as flavorful, but certainly a decent substitute.
You can wash and soak the Buckwheat groats in a non-dairy milk overnight and they will be ready to eat for breakfast (i find this method to be too raw, the groats taste gritty) or, if you want it here and now and a softer texture, you
can follow this recipe:

Basic Ingredients
Buckwheat groats (can find these in the bulk bins at Whole Foods)
Non-dairy milk* e.g. Hempmilk
Chia Seeds (even available at Trader Joe’s)
Ground Flax seeds
Goji berries
Maple Syrup*
Maca powder

Wash buckwheat in a sauce pan, letting the shells float out, if there are any. Add what ever amount you’d like to make (one serving or several to be kept in fridge)
Add equal amount in water and a pinch of salt. Bring to boil and lower heat. Let simmer for 3 more minutes.
Drain and let cool
In a bowl combine your serving of buckwheat with two tablespoons of chia seeds. Add enough ‘milk’ to cover and let soak for at least 10 minutes. Stirring occasionally to break up the chia clumps. (soaked chia turns into a gelatinous mass). Sweeten with maple syrup to taste.
Add Goji ( I rinse them) maca powder and flax seeds.
This is a delicious base and good as is, but for variation and added nutrition you can add fresh fruit and/or nuts.
I added organic blueberries and raw cacao nibs.

Please make sure your fruits are organic. Blueberries especially are spritzed quite a bit. A basket of fresh, organic blueberries can cost up to $6, so
I use organic, frozen berries. They defrost pretty quickly, so you can add them when you add chia or if you’re soaking the night before, add them then.

*Maple Syrup: I read somewhere once that Grade A is less healthy than Grade B because it is processed more, a side effect of which is the production of formaldehyde. I haven’t found that report since, but have come across the supposedly outdated method of using formaldehyde pellets in syrup production. This no longer being the standard, but not controlled either, I would say that buying organic maple syrup is the safest bet. As to the grade, it’s a matter of taste until proven otherwise. I also read that the grading system will change in 2013.. I use Grade B because I like the flavor.

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