Grain-Free, Nut-Free Hot Breakfast Cereal

Temp: Low 29 High 53 (F)
What I’m reading: The Quaker Cafe

My body thrives on a grain-free diet. Sadly, as much as I love {gluten-free} oats, they do not love me. Due to the recent drop in temperatures, I was craving a hot breakfast cereal. What’s a girl to do when too many nuts make me feel icky, grains make me feel icky, etc? Well, the inspiration for this Grain Free, Nut Free Hot Breakfast Cereal actually came from a hot cereal I saw in a very expensive little bag at the store (and for the life of me I can’t remember the name of it). It’s ingredients were buckwheat, hemp protein, and chia seeds. I decided to go home and see if I could make something similar since I had all of the ingredients on hand. I was pleasantly surprised with my results, and the kids even liked it, too. 

I don’t normally like buckwheat, but I’ve found that freshly ground buckwheat flour tastes amazing. When you make this cereal and serve it right away you can’t even pick up on the distinct buckwheat flavor. It’s when you make this cereal in advance and it sits, that the flavors have a chance to merry. That’s when the distinct buckwheat flavor tend to shine through. So… fyi. 😉 And yes, I agree – the name buckwheat is deceiving. Buckwheat is actually not related to wheat at all, but is a fruit seed in the same family as rhubarb, making it gluten-free and grain-free. 

This recipe is so versatile, feel free to personalize it according to your taste. Swap out sweeteners, add pureed pumpkin (see recipe notes for the recommended amount), a mashed banana, stir in dried or fresh fruits, etc. You could probably add a little cocoa powder and extra sweetener for a chocolate variation (I guess I need to try that one, my girls would love it)!  

How do you prefer your hot cereal? 

All my love,
Megan (with a long E)

 

Grain-Free, Nut-Free Hot Breakfast Cereal

Yield: 1 large serving

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Ingredients

• 2 tablespoons raw buckwheat groats
• 1 tablespoon raw sunflower seeds
• 1 tablespoon hemp seeds (a.k.a. hemp hearts)
• 1-3 teaspoons palm sugar (or see notes for other options)
• 2 teaspoons chia seeds
• 1/8 teaspoon pumpkin pie spice
• dash of salt
• 1-1 1/4 cups hemp milk (or dairy free milk of choice)
• 1/4 teaspoon vanilla extract

Instructions

1. In a coffee grinder, grind the raw buckwheat groats into flour.
2. Add the raw sunflower seeds, hemp seeds, and palm sugar and grind again until the mixture is flour-like in consistency.
3. In a small saucepan over medium heat, combine the contents from the coffee grinder, with the chia seeds, pumpkin pie spice, salt, and 1 cup hemp milk. Whisk until the cereal starts to thicken and just comes to a boil.
4. Remove from heat, and whisk in the vanilla extract. Add additional hemp milk to thin out the consistency if desired. Serve immediately and garnish with additional seeds, dairy free milk, and/or berries.

Notes

For a pumpkin version of this recipe, simply add 2 tablespoons of pure pumpkin puree to the saucepan while waiting for the mixture to thicken/boil.

You can use whatever sweetener you'd like in this recipe - honey, maple syrup, liquid stevia, etc. Simply add it into the saucepan instead of adding it to the coffee grinder.

This post is linked to Savoring Saturdays, Saturday Night Fever, Gluten Free Wednesday, Create It Thursday, Gluten Free Friday and Foodie Friday. 

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