Friday, July 18, 2014

buckwheat, millet & oatmeal bowl (low-gluten, gluten free option)

Earlier this week, I posted a recipe for the breakfast I ate on the anti-candida diet. Though, at first I mourned the loss of the creamy texture and subtle sweetness of the oatmeal I ate for years, my taste buds gradually adjusted to the new flavor of the buckwheat and millet.

They adjusted so well in fact that by the time I could eat just the oats again, I found them to be lacking in flavor! LOL

Nowadays, my staple breakfast is a mostly buckwheat/millet mixture with just a couple spoonfuls of cooked oat groats to smooth out the texture and my favorite mix-ins. Though my body can tolerate gluten, I like looking for ways to reduce my intake of it.

If you are celiac and can tolerate oats, you can use gluten-free oat groats in your bowl. As with the other recipe, I cook up more than I will eat in one meal so that I can store the leftovers and reheat them.

Buckwheat, Millet & Oatmeal Bowl (recipe notes follow)  
dairy free, gluten free option, nut free option, peanut free, soy free, sugar free, vegan

1/2 c. raw buckwheat groats
1/2 c. millet
1 c. oat groats (gluten free if needed)

favorite dairy free milk
unsweetened coconut

1. In one pot combine buckwheat and millet with 1 1/4 cups of water, bring to a boil, then simmer for 15-20 minutes or until all the water is absorbed.*
2. In a separate pot, combine the oat groats with 3 cups of water, bring to a boil, then simmer for 50-60 minutes or until all the water is absorbed.**
3. Spoon desired amount of the cooked buckwheat/millet into a bowl and add in desired amount of the cook oats (I usually add 2-3 spoonfuls).
4. Add your favorite mix-ins.
5. Store the leftovers in the fridge for 3-5 days.

Recipe Notes & Money Saving Tip
*I posted here, how you can save money and energy by cooking the buckwheat and millet the night before.
**Oat groats are the best form of oats you can eat since they are unprocessed. As my doctor explained it, the longer it takes to cook, the longer it takes for your body to break it down which is optimal for avoiding spikes in insulin - key for diabetics (though I am not diabetic). It also sticks with you longer, staving off hunger for a longer time period. I also discovered that oat groats are more economical than buying steel cut or rolled oats because it has a higher water to oat ratio and therefore a higher yield. The only downside is its cooking time. However, God was gracious to show me a time and money saving tip by accident...the night before you want to eat them, bring the groats to a boil, simmer about 5 minutes, then turn off the burner and leave overnight. By morning, most of the water is absorbed. When you reheat them, it takes care of finishing the cooking process. Sure it takes a little planning, but it reaps huge time, energy and money savings.

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