This is one breakfast meal I concocted during said busy planning time. Admittedly, it does require a certain amount of preparation time, but it's very easy and it's wonderfully versatile. In fact it can serve as a foundation for your buckwheat porridge adventures. You can go crazy with this. PLUS, any leftover porridge (even though it sounds ludicrous, I have seen it happen; buckwheat is a complete protein thus very filling) can be scooped up in spoonfuls and frozen for a quick cool snack.
Buckwheat can be consumed raw or cooked, but you get more out of it if you eat it raw, so make sure you have a 'raw' buckwheat packet, not 'roasted'. Raw kernels are lighter in colour.
Despite its name, buckwheat is not related to wheat. In fact, it's not grass. It's actually a pseudocereal; a seed (so is amaranth and quinoa).
So this recipe doesn't contain gluten, thus is safe for celiacs or anyone leading a gluten-free lifestyle (something I'm steering towards at the moment).
After the soaking, your buckwheat requires 3 rinse-drain cycles. To continue with the example, if you soak the buckwheat Monday morning, then before you sleep Monday evening, rinse well (it's natural for the water to be murky, don't worry), and drain off the excess water. Put in a bowl (without water) that's a bit bigger than the amount of buckwheat you have, because your groats will grow. Let it sit overnight and rinse and drain again in the morning. Do the same at night, and it will be ready to use the next morning. Make sure you remove as much excess water as possible during the rinse-drain cycle, and DO NOT miss a cycle because your buckwheat will start to stink and go bad. Also, as much as you can, keep the bowl of buckwheat away from heat sources such as cookers.
Now we're ready for our recipe.
SPROUTED BUCKWHEAT PORRIDGE
WITH ROASTED HAZELNUTS
sprouting time: 2 days
preparation time after sprouting: 10-15 minutes
roasting: 15 minutes
oven: gas mark 4 / 350°F / 180°C
This recipe can be easily modified to your taste buds' content. You can mix in any of the following:
EQUIPMENT & INGREDIENTS
1 big bowl
food processor / blender
Have some porridge left over? Not to worry. Take out a tray and some baking paper, or a silicone sheet. Scoop up the mixture one tablespoon at a time, forming 'cookies'. Freeze. That's it. You haven't wasted your porridge, and now you have a ready-made refreshing snack to munch on whenever you feel like.