Warm apple buckwheat breakfast bowl

By blum099

Ingredients

• stewed apples:
• 5 medium-large apples, peeled, cored and sliced in 3/4 inch pieces
• Large pinch cinnamon
• 1 vanilla bean, seeds scraped
• 1 teaspoon vanilla extract
• 1/2 cup filtered water
• Serves 1
• 1/2 to 3/4 cup stewed apples
• 1/3 cup frozen black berries
• 1/4 buckwheat crispies, see recipe below
• Warm or cool nut milk to serve
• Buckwheat crispies:
• Makes just over 2 cups
• 2 cups raw buckwheat groats

Details

Adapted from amychaplin.com

Preparation

Step 1

Add all ingredients into a medium pot and bring to a boil over high heat. Cover pot, reduce heat to low and simmer 30 to 35 minutes or until apples are tender. Remove from heat and allow to sit for 10 minutes or longer before serving.


Warm apple buckwheat breakfast bowl

The measurements for this bowl can be adjusted to your taste. I usually top this with ground flax seeds, bee pollen and a sprinkle of maca powder.

Serves 1

½ to ¾ cup stewed apples

1/3 cup frozen black berries

¼ buckwheat crispies, see recipe below

Warm or cool nut milk to serve


Buckwheat crispies:
Place buckwheat in a bowl or wide mouth jar and cover with 2-inches of filtered water. Set aside to soak overnight or for at least 8 hours.

Line a rimmed baking sheet with a clean dry kitchen towel and set aside.

Drain soaked buckwheat into a large strainer and rinse really well until it’s no longer slimy. (This may take longer than rinsing other grains but is important to maintaining its taste and texture).

Set aside to drain well tapping the bottom of the strainer to encourage more water to release. Spread buckwheat over the cloth-lined tray and set aside to air dry (in a dry spot) for 24 hours to or until the buckwheat is crisp and dry.

I found that I needed to change the towel half way through, as it got quite damp. The amount of time will depend on the humidity and temperature of your kitchen.

If you have a dehydrator you can dehydrate the buckwheat overnight at 115 degrees or until crisp.

If you find that after 24 hours your buckwheat is still not crisp you can place the tray (remove the towel) in warm oven that is turned off. I did this recently after using the oven I turned if off and let it cool slightly before putting the tray of buckwheat inside and leaving it until crisp and dry.

Once the buckwheat is crisp and completely dry store it in a jar in the fridge for up to a month.

Anya suggests sprinkling the buckwheat over salads, desserts or grinding it into flour.