I’m the kind of person that needs sunshine as soon as I wake up to even begin to feel awake by noon. This time of year, I sometimes feel like I have to manufacture a little sunshine. We’re going to forget about the grey winter scene outside for a little while with this super-quick, satisfying breakfast made with Hodgson Mill Gluten-Free Buckwheat Cereal with Milled Flaxseed and loads of sunny tropical fruits.
Buckwheat cereal on its own tastes lightly nutty and pleasantly earthy—everything you love about buckwheat pancakes, but in a smooth hot cereal made up of tender buckwheat groats. (Word of the day – “groat” is hulled grain broken into fragments larger than grits.)
The tropical explosion comes from using coconut milk as a base for the cereal and by mixing in creamy mashed banana as the sweetener. Chunks of tart-sweet pineapple create an unexpected but perfect contrast to the light, smooth buckwheat cereal. And get this — this recipe is not only gluten-free, it’s vegan. Gasp! You don’t have to be hardcore on either of those fronts to enjoy it, though. Continue reading
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