Buckwheat Cereal


Buckwheat cereal, almonds, cinnamon, and mixed frozen cranberries and blueberries

Buckwheat cereal is one of my lifesavers. I have two types I alternate between: Pocono organic cream of buckwheat and Wolff Kasha. The cream of buckwheat is very light, almost bland, and absorbs flavors (like berries!) beautifully. The kasha has a nutty flavor, and stands well on its own. Both forms cook quickly and are good for breakfast, lunch, brunch, or a quick supper. It’s particularly handy to soak the cereal overnight- then it just needs a few short minutes in the microwave before it’s ready to eat.

Learn more about buckwheat, a whole grain.

Creamy Buckwheat with Berries

Being in Massachusetts, I usually buy extra bags of cranberries in season to freeze for the winter and spring. If you do not have access to frozen cranberries, try tart blackberries, sour cherries, or even chopped green apple.

3 T dry cream of buckwheat cereal
1/4 t ground cinnamon
1/3 c frozen cranberries (fresh, in season)
1/3 c frozen blueberries (fresh, in season)
1 t ground flaxseed
3 T sliced almonds
1-2 t maple syrup
Optional: 3-4 T milk or faux milk of choice

Place the buckwheat cereal in a bowl with 3/4 c water. Soak overnight (or just while you make your coffee). Microwave, or cook on the stovetop, for 2-10 minutes. If you soaked it overnight, it will need less time. Add the cinnamon, berries, flaxseed, almonds, and maple syrup and heat for another 1-2 minutes or until the berries have warmed.

Gingered Kasha with Fruit and Walnuts

This makes a nice whole grain side dish. Serve it instead of pilaf, or stuffing.

4 T kasha, fine*
1 c water
1/2 t cinnamon
1/4 c raisins
2 T diced apricots
2 T diced candied ginger
3 T chopped walnuts

Soak the kasha overnight. Stir in the remaining ingredients, and cook in the microwave or on the stove until done. Alternatively, all the ingredients except the water can be placed in a thermos, and 1 cup boiling water poured over them. Seal the thermos. In 1-2 hours, it will be ready to eat.

*You can use coarse kasha, but you will need to cook it longer.

Linked to: Gluten Free Wednesdays
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12 thoughts on “Buckwheat Cereal

  1. Pingback: Buckwheat Cereal (via Sustainable Food and Cooking by GroundCherry) « Gem's Blog

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  3. I am very fond of Cream of Buckwheat, but would like to know if any health benefits from Buckwheat are missing because of whatever the processing is. Is C of B to Kasha what white rice is to brown rice?

    • It’s going to depend on the brand. Pocono does have at least some of the outside layer removed (like white rice). Bob’s Red Mill makes a whole grain version. Same for kasha; while most are whole grain you can find refined versions out there if you look hard enough. You could also make your own from whole buckwheat groats; buzz in a coffee grinder for a few seconds, until it reaches a consistency similar to what you buy commercially.

  4. Pingback: Berry Cream of Buckwheat | Quick and Easy Cheap and Healthy

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  6. I recently learned of the high “phytic acid” content in “buckwheat”. Does “Pocono” cream of buckwheat undergo a process to eliminate this problem?

  7. Pingback: Berry Cream of Buckwheat Cereal: Quick and Easy, Cheap and Healthy | The Secret Recipe Club

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