My Zucchini Bread Oatmeal recipe was a big hit on the blog, so today I’m sharing a spin-off with this Cinnamon Roll Buckwheat Porridge that is actually grain-free, gluten-free, and vegan too.
Buckwheat is one of my favorite gluten-free ingredients. Despite its name, its not wheat and its not even technically a grain; its a seed! Wild rice falls into that category of badly named foods as its also a seed and not rice (sorry, that’s the nutrition nerd comping out in me).
Anyway, trust me on this one that buckwheat is okay for paleo and gluten-free folks. The only catch is that it does need to be soaked for about 10 minutes and rinsed well before cooking. The soaking washes away the gel that forms when buckwheat is mixed with water.
I snuck in some shredded zucchini into this recipe, but feel free to leave it out. And, as far as the buckwheat goes, I recommend either buying the cereal form OR just giving it a whirl in your food processor to break it up a bit before cooking. This speeds up the cooking process by a lot (you can buy the cereal here).
When you add banana and maple syrup for sweetness, plus cinnamon and raisins, this cereal tastes like a Cinnamon Roll. Kinda! ��
This recipe is just one of the grain-free options I’ve been experimenting with on my health journey. You can read more about why I’m going mostly grain-free in this blog post. Let me know what buckwheat recipes you’ve tried in the comments.
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Original article and pictures take www.cleaneatingkitchen.com site
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