Chai Buckwheat with Coconut Whipped Cream

Chai Buckwheat with Coconut Whipped Cream

Looking to add something a little different to your breakfast routine? Are you tired of chia breakfast and smoothies and just need something warming to start your day? If so, you’re going to love this recipe for Chai Buckwheat with Coconut Whipped Cream. The harmonious blend of chai spices is traditionally mixed with black tea and milk to make a delicious hot beverage - but now, you can eat it for breakfast! Read here to learn more about the benefits of chai spices.


What is Buckwheat?

Contrary to what their name suggests, buckwheat groats are gluten-free fruit seeds. They are perfect for people who cannot tolerate gluten or other grains, and they develop a lovely, nutty taste when toasted. Buckwheat also has more fiber cup-for-cup than oats, rice, and whole wheat bread, meaning that it will keep you feeling fuller for longer than some traditional breakfasts. When ground into a flour, buckwheat can also be used to make pancakes and breads for those sensitive to gluten.

 

Buckwheat Groats vs. Kasha

Buckwheat groats are usually found raw, as the ones I used in this recipe. If you are looking for the pre-toasted variety, they are most often called Kasha. I would recommend trying the Bob’s Red Mill Kasha if you are looking for a pre-toasted option that will save you a little bit of time. Either way, you will want to keep them in a cool place in a sealed container (don’t leave them in the bag if you buy in bulk!).

 

Manganese

Buckwheat has a high concentration of the mineral manganese. We don’t often think of it, but it is very important to our overall health. We need to consume small amounts of manganese every day for optimal well-being. We can get it from foods like buckwheat, garbanzo beans, spinach, pineapple, oats and pumpkin seeds.

Manganese is important for the health of our bones and skin. It aids in collagen production in our bodies and protects us from UV rays, both of which are important for healthy skin.

 

Copper

It may sound strange to think about copper in your body since copper often summons images of pennies. However, copper is quite important to building strong tissue in our bodies and helping our cells to produce energy. Copper facilitates the delivery of iron into our blood cells, which can help prevent anemia. Copper, like manganese, is also a collagen builder in our bodies, making our skin healthy and strong. You can find great sources of copper in sesame seeds, mushrooms, cashews and lentils.

 

Okay, let’s breakfast!

All of these nutrition facts aside, I think you’re going to love this breakfast. It’s slightly sweet, slightly nutty, and the coconut whipped cream is heavenly. (If you have leftovers, I highly recommend dipping some strawberries into it -- YUM!) I love how all of the spices are absorbed by the buckwheat groats while they are cooking to create this delicious, filling breakfast. It’s perfect for weekend mornings or if you’re just looking for a mid-week treat! This serves two, but could easily be doubled if you have extra people to feed. Or, simply half the recipe if you’re just feeding yourself. Enjoy!




Chai Buckwheat with Coconut Whipped Cream
Serves 2

Ingredients:
½ c raw buckwheat groats*
1 TBSP coconut oil, melted
¾ tsp cinnamon
¾ tsp ground ginger
⅛ tsp cardamom
⅛ tsp cloves
Pinch black pepper
1 tsp vanilla
1 c water

Coconut Whipped Cream:
1 can full-fat coconut milk (refrigerate overnight or freeze for 20 minutes before using)
1 tsp coconut sugar
1 tsp vanilla

 

Directions:
Preheat oven to 350 degrees. Rinse buckwheat groats very well in cold water. Toss with melted coconut oil and spread out on a baking sheet. Bake in the oven for about 25-30 minutes to lightly toast the groats.

Place small metal bowl in freezer for coconut cream later -- having a cold bowl will keep your coconut cream from melting as you mix it.

Add spices, vanilla, toasted groats, and water to a saucepan. Bring to a boil, then reduce to low heat and cover. Cook for 12-15 minutes until water is absorbed and groats are tender. Fluff with a fork and allow to rest, covered, for about 10 minutes.

While groats are resting, whip up your coconut cream. Remove your can of coconut milk from the refrigerator or freezer but DO NOT SHAKE. Carefully remove the top of the can, scoop out the solid white part from the top of the can, and place it in your bowl from the freezer. Add about a tsp of the water from the bottom of the can but set the rest aside for something else (smoothies, perhaps?). Add coconut sugar and vanilla and whip together using a hand mixer for a couple of minutes until all ingredients are combined and it looks like whipped cream!

Divide your groats into two bowls, top with coconut whipped cream, and enjoy the fact that it feels like you are eating dessert for breakfast!


TIP: *You can buy your groats already toasted. I would recommend the Bob’s Red Mill brand and it will be called Kasha. If you buy in bulk from a store like Whole Foods, you should buy them raw and toast them yourself.

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