Love oatmeal but want to switch it up? This pumpkin buckwheat porridge power bowl is low in fat, high in fiber, and makes for a hearty breakfast that’s full of fall flavors. Vegan and gluten-free.
Despite what it’s name would lead you to believe, buckwheat doesn’t contain any wheat and it’s actually not even a real grain. It’s a pseudograin (the same as quinoa), so it’s naturally wheat and gluten free. It’s also higher in protein than wheat, corn, rice and millet!
I recently went through our pantry and found that I had stock-piled a ton of bulk bin items, one of which was buckwheat groats. I posted about it on Instagram and apparently I’m not the only food hoarder out there. That made me feel a tiny bit better, but I still think my collection is a bit ridiculous, so I’m on a mission to use them all up before buying any more.
Not really sure what I was going to do with the buckwheat, I decided to soak and sprout them. I’ve only tried sprouting a few times, but it really isn’t hard and it was so fun to watch the little sprouts form.
You do have to have a little patience because it does take a couple days to get your sprouts. Usually I’m the most inpatient person I know, but the sprouting worked to my advantage because by the time the groats had finished soaking/sprouting I had come up with a recipe idea.
I used sprouted buckwheat groats in the recipe because I had the extra time and there are many benefits of sprouting. If you want to sprout yours, here’s a great guide I found.
That said, if you don’t have the time for sprouting, just be…