This is a traditional Eastern European breakfast classic, with a vegan twist, of course.  Its like porridge, only better.  Also, its gluten free!

What you need:

8 oz buckwheat

1/2 oz butter (vegan)

salt

water

agave nectar/vegan cream/cinnamon

Roast the buckwheat in a dry frying pan until the grains have gone light and golden.  Then, put the buckwheat in an oven-proof dish and add enough boiling water to cover the grain.  Add the butter and salt.  Cover, and bake for 3 hours at 300 F.  This seems like a long time, so its best made the night before and then warmed up in the morning, or if you’re going to a brunch, this is a nice thing to take.

When its done, I often prefer to serve it with a few drops of vegan cream, a dash of cinnamon, and some agave nectar.  Enjoy!

Tags: breakfast, Gluten Free