SERENE CHATS: I love cream of wheat. I don’t eat it as it is starchy, refined, and hybridized wheat stuff, but I think of it fondly. So what’s a cream of wheat lover like me to do? Wipe my eyes and curl that pout into a smile. This cream of wheat knockoff is not a close second, it is a total winner. Lately it has been my husband’s favorite breakfast, too. This recipe is found in the “Breakfast & Baked Goods, Blood Sugar-Balancing Breakfasts” section of the Trim Healthy Table Cookbook, page 357.
Cream of Buckwheat
Description
SERENE CHATS: I love cream of wheat. I don’t eat it as it is starchy, refined, and hybridized wheat stuff, but I think of it fondly. So what’s a cream of wheat lover like me to do? Wipe my eyes and curl that pout into a smile. This cream of wheat knockoff is not a close second, it is a total winner. Lately it has been my husband’s favorite breakfast, too. This recipe is found in the "Breakfast & Baked Goods, Blood Sugar-Balancing Breakfasts" section of the Trim Healthy Table Cookbook, page 357.
Ingredients
Instructions
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Soak the buckwheat groats overnight in a bowl with enough water to cover generously. In the morning, drain in a fine mesh sieve and rinse well. Put the soaked buckwheat in a small saucepan with just enough water to be even with the groats (not over the groats—equal is key). Bring to a boil, then simmer over low heat for just a few minutes, until the water is mostly absorbed and the buckwheat becomes gelatinous. Remove the saucepan from the heat.
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Now make a Trimmy to cream up your buckwheat. Put the boiled water and all the Trimmy ingredients—coconut oil, gelatin, collagen, and lecithin (if using)—in a blender with the sweetener, cinnamon, and salt and blend until creamy. Dump in the whey protein and blend for only 3 seconds more (you don’t want to make a lot of froth).
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Pour this over your buckwheat inside the saucepan and blend with a stick blender until the texture is a bit smooth but still a little textured and grainy. (Note: If this is not thick enough for you and you used a full cup of boiled water in your Trimmy, use just ¾ cup next time.)
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If desired, you can top with thawed berries, Gentle Sweet, and a little unsweetened almond milk, or leave out the coconut oil from the Trimmy blend and instead top your bowl with a teaspoon of butter, shaking more cinnamon and sweetener over top.
Note
Recipe Notes
Introduction continued......So we sit and eat Cream of Buckwheat in the morning and stare into each other’s eyes in peaceful bliss. Ha ha . . . actually the house is blowing up with the noise and clatter of boisterous children frying up eggs, breaking dishes, and running through our little cream of wheat world, making it all the more wonderful. Buckwheat is not a variety of wheat at all. It cannot even be classified as a grain. It is a seed of a fruit related to sorrel. It is loaded with a rich supply of flavonoids, which protect us against the onslaught of disease and are most famous for their antioxidant and anti-inflammatory powers. Buckwheat helps lower glucose levels, insulin responses, and bad cholesterol.
Trimmy Versions To Try:
Trimmaccino Light (FP) p. 430
Hot Chocolate Trimmy (FP) p. 431
Matcha Marvel Trimmy (FP) p. 431
Mighty Maca Trimmy (FP) p. 431
Ginger Cream Trimmy (FP) p. 432
Chai Trimmy (FP) p. 432
Vanilla Rooibos Trimmy (FP) p. 433
Turmeric Toddy Trimmy (FP) p. 433
