Warm apple buckwheat breakfast bowl
POSTED ON January 10, 2015
Happy New Year to you all! After a busy and fun holiday period with family visiting from Australia and work beginning early this week, the New Year feels like it arrived suddenly while I wasn’t watching. But here it is—the fresh blanket of snow this week gave me the light feeling of new beginnings and the hope of a slower pace…at least for the moment.
Although it has been a few weeks since I posted here, I’ve felt connected to many of you through the lovely messages and instagram pictures of my book being given and received over the holidays. It has been inspiring and uplifting to see my recipes being made all over the world. Thank you from the bottom of my heart for all the support!
I’m excited to announce that the book is already in its second printing and even made it to #89 in the Top 100 books on Amazon before briefly selling out. I’m also happy to report that many independent bookstores have been selling lots of copies too — I’m grateful that so many of you have gone out and supported them!
Now on to the recipe…it’s a simple one to start the year.
Last fall I went apple picking with a group of friends in upstate New York. Since I only eat a few raw apples a year—usually while picking them—the trip out of the city is more about the occasion than the actual apples themselves. After giving away the bulk of my loot, I stewed what remained and enjoyed adding them to my breakfast routine. Eating stewed apples with sprouted buckwheat cereal, berries and warm almond milk created a nice change from my usual breakfast staples and is perfect when you want to add a little sweetness to your bowl.
Once you have a pot of cooked apples you can use them in many different ways — as a topping for oatmeal or pancakes or blended into smoothies. For a healthy dessert, try adding some to a teacup and topping them with toasted walnuts and a plash of nut milk. If you eat yogurt, adding a spoon full to warm apples is pretty heavenly too.
As I was looking for ways to make buckwheat cereal (without a dehydrator), I found a recipe in The Vibrant Table by Anya Kassoff. Her book has lots of helpful tips about soaking, germinating, and sprouting grains, nuts and seeds. And, also many creative recipes that strike the perfect balance between delicious and healthy. She has also inspired me to start grinding my own sprouted flours, and that was before I had the pleasure of meeting her in person!
I have purchased this sprouted buckwheat cereal occasionally over the years—it’s a great topping for stewed apples and nut milk. I love that it is not sweetened at all and adds the desired crunchy topping to many different breakfast bowls.
Photos by Stephen Johnson
Serves 4 to 6
5 medium-large apples, peeled, cored and sliced in ¾ inch pieces
Large pinch cinnamon
1 vanilla bean, seeds scraped
1 teaspoon vanilla extract
½ cup filtered water
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.
½ to ¾ cup stewed apples
1/3 cup frozen black berries
Warm or cool nut milk to serve
Place stewed apples in a small pot over medium heat. Add black berries and cover pot. Cook for 2 to 3 minutes or until apples and berries are warm. Remove from heat, place in a bowl and top with buckwheat and nut milk. Serve warm.
I hesitate to post recipes that use a dehydrator, as I know most people don’t have one. If you own one use it for this recipe, as it is the most efficient way to get the buckwheat crunchy.
Adapted from The Vibrant Table: Recipes from My Always Vegetarian, Mostly Vegan and Sometimes Raw Kitchen (Roost Books 2014) by Anya Kassoff
Makes just over 2 cups
2 cups raw buckwheat groats
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.