Buckwheat Banana Porridge

People are creatures of habit when it comes to foods and food routines. For instance, many like the same breakfast every morning. Lunches can be the same for 2 or 3 days in a row. However, dinner has to be different every night. Any logic behind it? Nope! Does it make sense? Nope!
Recently I got tired of my breakfast routine, which I had for at least 6 months, if not a year. I actually can't remember when I last had something else for breakfast than fresh fruit with yogurt and granola.
Time for change has come, and I had to look out for an alternative. While I bake muffins and breakfast cakes at least twice a week, I don't like them for breakfast. I need something not too solid that can to be eaten with a spoon.
While this buckwheat banana porridge will probably not last several months on my breakfast table, it is surely a good one to have in the coldish winter and early spring months. My idea was to create a gluten-free and vegan breakfast porridge. Despite its name, buckwheat does not belong to the wheat group and is gluten free. It has quite a strong and distinctive taste, very much on the nutty and earthy side.
For the first time ever, I used and tasted soy milk. This porridge is surely a good place to use it. Cooking the buckwheat in soy milk gives it a lovely creaminess. Adding a pinch of cinnamon adds to the warmy winter feeling that this breakfast provides. It's sweetened with raw mashed banana only. The chopped nuts add some crunch. On the whole, a filling breakfast, yet light on the stomach. A good meal if you have a long day ahead and surely a good thing to eat before long runs.

(Print Recipe)

1/2 cup uncooked buckwheat
1 cup soy milk 
pinch of cinnamon
1 ripe banana mashed
2 tablespoons almonds, chopped

Serves 2
In a small pot, combine buckwheat grains, soy milk and cinnamon. Cover with a lid, bring to a boil, then let simmer on low heat until liquid has been absorbed and buckwheat is soft and chewy, about 10 minutes.
In a serving bowl, stir in the mashed banana into the cooked buckwheat. Sprinkle with chopped almonds. Serve immediately.

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