2. Warm Blueberry Buckwheat with Hazelnuts
By Veronica Bosgraaf, founder of Pure Organic and the Pure Food cookbook.
Buckwheat for breakfast? Yes, please! Hazelnuts are a divine complement to warm buckwheat, fresh blueberries in season, and almond milk. This simple breakfast is packed with nutritious grains, fruits, and spices, yet tastes like dessert. And because it cooks up so fast, it’s also a great camping breakfast.
Serves 4 to 6
Ingredients
1 cup whole-grain buckwheat cereal
¼ teaspoon sea salt
1/8 teaspoon grated nutmeg
1/3 cup honey
1/3 cup fresh blueberries
¼ cup chopped hazelnuts
½ cup almond milk
Directions:
1. Put 3 cups of water in a medium saucepan and bring to a boil over high heat. Stir in the buckwheat, sea salt, and nutmeg. Cover the pan, reduce the heat to low, and simmer until the liquid is absorbed and the buckwheat is soft, about 10 minutes. Drain any excess water from the cooked buckwheat
2. Spoon the buckwheat into serving bowls. Stir in the honey, blueberries and hazelnuts. Serve hot with the almond milk poured over the top.
