Despite its name, buckwheat has no relation to wheat, and is actually a seed in the rhubarb family. The hearty texture and mild flavor of raw buckwheat makes it a great gluten-free grain substitute. Packed with more fiber than oatmeal, it is also a great source of protein and antioxidants.
- 1 ⅓ cups raw buckwheat groats, soaked in water for at least 1 hour or overnight
- 1 ⅓ cups full-fat, unsweetened canned coconut coconut milk
- 2 tsp maple syrup
- 1 ½ tsp vanilla extract
- ½ tsp cinnamon
- 2 blood oranges, peeled and sliced (see note)
- In a fine mesh sieve, rinse the soaked buckwheat very well until the gelatinous residue from the soaking liquid is removed. Set aside to drain.
- In a medium pot, whisk coconut milk, maple syrup, and vanilla extract over medium heat until creamy and well combined, about 1 to 2 minutes.
- Add drained buckwheat and stir gently until incorporated and heated through, about another 2 to 3 minutes. Remove from heat and divide evenly among 4 bowls.
- Sprinkle with cinnamon and top with blood orange slices.
If blood oranges are unavailable, feel free to substitute regular oranges, or your other favorite fruit such as apples, pomegranates, or berries.