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If you’re avoiding oatmeal because of possible gluten cross-contamination, enjoy a bowl of warm cream of buckwheat cereal instead.  Top this hearty cereal with chopped pears, dried cherries, and toasted almonds for a satisfying morning meal.

Recipe by Oxmoor House August 2011

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Credit: Oxmoor House

Recipe Summary

Yield:
4 servings (serving size: 1/2 cup cereal, 1/2 cup pears, and 1 tablespoon almonds)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring milk just to a boil in a medium saucepan over medium-high heat. Stir in cream of buckwheat; reduce heat and simmer 10 minutes or until thickened, stirring frequently. Remove buckwheat from heat; stir in 2 tablespoons sugar, butter, and next 3 ingredients.

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  • While buckwheat cooks, heat a medium nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pear, remaining 2 teaspoons sugar, cherries, 2 tablespoons water, and cinnamon to pan. Bring to a simmer; cover and cook 4 minutes. Remove from heat.

  • Spoon cereal evenly into 4 bowls. Top evenly with pear mixture and almonds.

Chef's Notes

Buckwheat is a misleading term. It's not wheat but rather a naturally gluten-free seed that yields this delicious, creamy hot breakfast. It's a whole grain, which carries many health benefits such as helping to reduce blood cholesterol levels, and is less starchy and higher in fiber than gluten-free corn or rice.

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Source

Cooking Light Gluten-Free Cookbook

Nutrition Facts

328 calories; fat 5.4g; saturated fat 1.2g; mono fat 2.1g; poly fat 0.8g; protein 9g; carbohydrates 65.3g; fiber 8.6g; cholesterol 6mg; iron 1.2mg; sodium 224mg; calcium 213mg.
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