From Scratch Cream of Buckwheat Recipe for Hot Cereal
Most kids cheer with a creamy bowl of sweet cinnamon oatmeal but not mine. They’d pick this Cream of Buckwheat over oatmeal every time. I’m not sure if the first stint of cream of buckwheat came when I had a strictly gluten free kid or what. Either way, it’s been a hit ever since, even so far as to be requested for Christmas morning multiple years. This cream of buckwheat cereal is perfect with maple syrup, milk and a pinch of cinnamon. Best of all, it’s not from a box. This means the nutrients are far more readily available, making a much more nutritious breakfast.
What is Buckwheat?
Contrary to it’s name, buckwheat isn’t really wheat at all. It’s actually a seed. It’s gluten free but can still get contaminated if processed in the same facilities where gluten has been processed. Also note that some people with Celiac disease may be sensitive to buckwheat. Commonly though, it’s a great choice for those on a gluten-free diet.
Just like einkorn, which I love to bake with, buckwheat is also an ancient grain. It can be used as a flour in recipes such as pancakes (mmm!), muffins, crepes and more. Buckwheat is a good source for protein, making it great to have for both snacks and meals. In fact, in Eastern European cuisine, buckwheat often gets to be the star of the meal!
We found this out after adopting our daughter from Ukraine. Several years after, I noticed another adoptive family on social media celebrating their “gotcha day,” or adoption day, with buckwheat cereal at breakfast. “Hey!” I said. I didn’t know it was Ukrainian! My kids LOVE buckwheat!” We’d been giving our daughter a piece of her culture without even knowing it.
Ingredients
What do you need to make cream of buckwheat? Just a few simple ingredients.
Buckwheat
You specifically want hulled buckwheat. Unless that is, you have some machinery that can take off your hulls. I once made the mistake of purchasing buckwheat to grind in my mill and came to realize my flour mill wasn’t meant to grind buckwheat that wasn’t yet hulled! Make sure to get it hulled. You can see where I get my buckwheat HERE.
Water
Water will be used to soak your buckwheat overnight.
Sweetener
The flavor of maple syrup goes fantastically with buckwheat. You could also use maple sugar, brown sugar, coconut sugar or honey.
Milk
Though not require in this recipe, milk or even cream is a wonderful addition to your hot cereal.
Sea Salt
Just a pinch of salt will bring out the flavors and sweetness of this cereal.
Butter
This is optional but I like to add a dallop of butter to help make this cereal keep us full longer. It also adds great flavor.
Kitchen Utensils
Large Bowl
This will be used to soak your buckwheat groats overnight.
Food Processor
A food processor or blender will cream together the grain.
Medium Saucepan
The final step in making cream of buckwheat is to heat it in a saucepan. A 4 quart saucepan is the perfect size for this recipe.
The Recipe for Cream of Buckwheat
2 Cups of Hulled Buckwheat
Water to soak the grain in overnight
Pinch of salt
1/4 Cup Maple Syrup or other sweetener
1 Cup Milk or 1/2 Cup Heavy Cream
The Night Before
This recipe starts the night before. Get out the hulled buckwheat groats and pour the buckwheat into a large bowl. Cover them by 1 inch with water. Cover the bowl and keep at room temperature overnight. You can also add a Tablespoon of apple cider vinegar to help with the breakdown of the grain, making it even more digestible. We just soak it in water.
How to Make Cream of Buckwheat
The next morning, drain the water until it’s just below the top amount of buckwheat in your bowl. You’ll want some water, but not so much that it covers the buckwheat.
Now pour your buckwheat groats into a food processor or blender and process it until smooth and creamy. This usually takes about 1-2 minutes in my food processor.
Next, pour the blended cream of buckwheat into a medium size saucepan with a pinch of sea salt and cook over low-medium heat. You don’t want to heat it too quickly or it can burn to the bottom of the pan. Continue to stir as the buckwheat thickens. It will start to clump as it cooks. If you don’t like the clumps I recommend using a whisk to stir the cereal and add more water or milk to thin it out as it cooks. The cooking process takes about 5-10 minutes.
You have the option of making your buckwheat cereal thinner by adding more liquid such as milk, cream or water. My kids prefer to have their cereal thick and clumpy, adding in the milk over the top of their individual bowl. It all depends on how you like it.
Cream of Buckwheat
This From Scratch cream of buckwheat cereal is rich and filling.
Ingredients
- 2 Cups of Hulled Buckwheat
- Water to soak the grain in overnight
- Pinch of salt
- 1/4 Cup Maple Syrup or other sweetener
- 1 Cup Milk or 1/2 Cup Heavy Cream
- 2 Tablespoons Butter (optional)
Instructions
- The night before, pour buckwheat groats into a large bowl bowl and cover them by 1 inch with water. Cover the bowl and keep at room temperature overnight. You can also add a Tablespoon of apple cider vinegar to help with the breakdown of the grain if desired.
- The next morning, drain the water until it's just below the top amount line of buckwheat in your bowl. You'll want water, but not so much that it covers the buckwheat.
- Now pour your buckwheat groats into a food processor or blender and process it until it's smooth and creamy. This takes about 1-2 minutes in my food processor.
- Pour the blended cream of buckwheat into a medium size saucepan with a pinch of sea salt over low-medium heat. You don't want to heat it too quickly or it can burn to the bottom of the pan. Continue to stir as the buckwheat thickens. It will start to clump as it cooks. If you don't like the clumps I recommend using a whisk to stir the cereal. The cooking process takes about 5-10 minutes.
- Serve immediately and top with desired toppings such as milk or cream, maple syrup and cinnamon. Enjoy!
Notes
You have the option of making your buckwheat cereal thinner by adding more liquid such as milk, cream or water. My kids prefer to have their cereal thick and clumpy, then add in the milk over the top. It all depends on how you like it.
Add Toppings
Scoop or ladle into bowls and add your desired toppings. Our favorites are a slab of butter, maple syrup, cinnamon and milk. It’s time to enjoy your hearty bowl of homemade cream of buckwheat. Enjoy!
Variations of Cream of Buckwheat
Other tasty variations of this breakfast cereal are:
- Chopped Apples and Cinnamon
- (Even Better) My Canned Apple Pie Filling
- Cocoa powder and your choice of nut butter
- Virgin Coconut oil, coconut flakes and honey
Try your hand at making a new topping combination and let me know what you come up with!
Other Recipes You May Like
Moist Gluten Free Chocolate Zucchini Muffins with Salted Chocolate
Simple Recipe for Einkorn in Sourdough Starter
Whole Wheat Einkorn Sourdough Pizza Dough Recipe
From the Hilltop,
