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Buckwheat Porridge

Hello my dears,

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For those of you who don’t know buckwheat: meet buckwheat. You know that one guy from high school that was the quiet  friend of the loud, charismatic popular guy, but otherwise pretty much went unnoticed? Then suddenly 5 years later, you realize how much more interesting and great this quiet guy is than his popular friend? Buckwheat is the quiet, awesome guy of the gluten-free grain world. Step aside, oats (still love you, though!) it’s buckwheat’s time to shine. That being said, buckwheat porridge is oatmeal’s recently-rediscovered, surprisingly sexy high school friend. If you couldn’t already tell from my previous post and what I’ve said so far in this one, I’m rather  enamored by this grain. What can I say, breakfast and I are in love and I don’t care who knows it!

Silly metaphor aside, this recipe is pretty much as simple as it gets. This is ideal for the morning when, if you’re like me, you’re pretty much 75% zombie. Soaking the night before makes cooking this hearty lil grain quick and painless (whereas, without soaking, it would probably take around 30 min, kinda like steel cut oats would), and the results are truly lovely. The five minutes this porridge takes simmering on the stove is juuust enough time to brew a nice batch of french press coffee. If that isn’t perfection, I don’t know what is.

1/4 c. buckwheat groats
1/2 c. almond milk
1 heaping tbsp. almond butter
Cinnamon to taste (a lot, if you’re me)
Banana/coconut/dried fruit to top

Put the buckwheat groats in a bowl or jar, fill with just enough water to cover, and stick ’em in the fridge overnight to soak. In the morning when you’re ready, drain and rinse thoroughly. Pour the almond milk and the buckwheat in a saucepan and bring to a boil, immediately reducing to a simmer. Let it simmer for about 5 minutes until it’s cooked to your liking, stir in your almond butter, put it in a nice little bowl and top with whatever your heart desires. Easy, right?

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I topped mine with cinnamon and coconut flakes. I am a creature of habit after all.

Happy weekend, loves. More posts to come!

Love, Emily

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Buckwheat Granola and a Banana Almond Breakfast Bowl

Dear lovelies,

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Hello! I’ve missed you, blog! It has been literally months since I’ve posted. A few crazy, weird (both amazingly good-weird and kinda funky/bad-weird), interesting months. Some quick updates before I get this post rollin’:

I am now 100% gluten free. Therefore, so is this blog! It seems silly to make this announcement in February since it’s been true since the beginning of November, but I’ve been missing from my bloggin’ since this whole ordeal sooo…surprise! Turns out I have some weird food allergies/intolerances/who-knows-whats that have been causing some health issues for a while. It got really bad this winter, so I cut out gluten and am still working on identifying the other meanie foods that are hurting me. It’s all a process.

Oh and for all you nonbelievers: Food intolerances are real and not just trendy. Believe me. When pizza and I broke up, I was beyond devastated. I wouldn’t wish this kind of heartbreak upon anyone.

AND: things can be just as yummy gluten free as their gluten-y counterparts. Let me prove it to you!

It’s 2014! (When on earth did that happen oh my god I graduate soon okay whoa ahh yep)

Anyways okay hi, the FOOD:

Buckwheat Granola

1 1/2 c. raw, hulled buckwheat groats
1/4 c. raw walnut pieces
1/4 c. raw sesame seeds
1/4 c. raw sunflower seeds
1/3 c. coconut flakes
1/4 c. coconut butter (oil would work here too)
3 tbsp. maple syrup (or other liquid sweetener)
1 tsp. vanilla

Preheat your oven to 325° and grease a large sheet pan with coconut oil or line it with parchment paper. Set this aside and grab a big bowl. Mix all your dry ingredients together. In a small  bowl, melt down your coconut butter/oil in the microwave for 30ish seconds. Pour in your maple syrup/other sweetener, vanilla, and mix. Combine your wet and dry ingredients and spread evenly across your prepared pan. Stick it in the oven for about an hour, checking every 10-15 minutes to mix around and make sure nothing is burning (pay special attention to the coconut flakes! These little guys are needy–they burn easily). When I’m done, I usually turn off the oven and leave the granola inside as it cools so I can ensure crispiness without burning.

Banana Almond Chia Pudding

1 banana, preferably on the riper side
1 heaping tbsp. almond butter
3 tbsp. chia seeds
1 c. unsweetened almond milk (or whatever other milk/milk substitute you want)

The night (or a few hours) before you want to eat this yumminess, mash your banana and whisk it together with the almond milk. Add your chia seeds and almond butter and stir/shake/whatever your lil heart desires to make sure it’s well-combined. I put mine directly in my my roommate’s magic bullet and let it sit overnight in the fridge. When you’re ready to eat it, throw it in the blender for a little to combine. Or not. It’s not really necessary, but I like it better this way.

Serve over yogurt, topped with your new yummy granola! It’s the bomb. I could hardly sleep last night I was so excited for my breakfast-to-be.

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Isn’t it beautiful?

Happy weekend, lovely people. And happy 2014. It’s good to be back.

Love, Emily