Week Three: Ingredient Challenges
Unconventional grains: Cooking with freekeh, buckwheat, sorghum, etc. – try something you wouldn’t usually!
Ever since I had a surprisingly delicious bowl of buckwheat porridge in Amsterdam earlier this year, I’ve been meaning to recreate it at home. Turns out it’s spectacularly simple to whip up — just soak raw buckwheat groats for an hour or so, then blend them with your favorite nondairy milk, spices, and a sweetener, if you’d like.
I made mine with almond milk, medjool dates, and lots of cinnamon, then topped the porridge with frozen blueberries, toasted sliced almonds, volunteer ground cherries from my garden, toasted coconut, and more cinnamon. I made a big ol’ container’s worth, too, so my breakfasts for this week are covered. I’ve only tried it chilled, but I bet it’ll be great warm, too. And I’m looking forward to experimenting with the “recipe” — there are so many ways you can play with it!