Creamiest Buckwheat

• 4 cups water
• 1/4 teaspoon sea salt
• 1 cup cream of buckwheat cereal, rinsed
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground cardamom
• Pinch of freshly grated nutmeg
• 1 teaspoon unrefined virgin coconut oil or organic butter
• 1 teaspoon maple syrup
• Dried Fruit Compote (page 183), Blueberry Compote (page 185), or Seasonal Stewed Fruit (page 184), for serving
• 2 tablespoons toasted sliced almonds (page 97), for serving

1. Bring the water and salt to a boil in a saucepan, then slowly pour in the buckwheat while stirring constantly.
2. Once it returns to a boil, lower the heat and simmer for 5 minutes, stirring frequently.
3. Stir in the ginger, cinnamon, cardamom, nutmeg, and coconut oil and simmer for 3 minutes more, stirring often to prevent sticking.
4. Serve topped with a few heaping tablespoons of fruit compote and the almonds.
5. For added flavor, consider replacing the water with milk, soy milk, rice milk, or almond milk.
6. And if youre reheating the cereal, add enough milk to help declump the buckwheat and stir continuously over medium-low heat.
7. It will restore the cereals creamy consistency.
8. If you dont have any fruit compote on hand, add about 1/4 cup of dried fruit when you add the spices.
9. Apricots and cranberries are good choices.
10. The fruit will soften nicely during the remainder of the cooking process.
11. Store in a covered container in the refrigerator for 2 days.
12. (per serving)
13. Calories: 370
14. Total Fat: 1.8g (0.8g saturated, 0.7g monounsaturated)
15. Carbohydrates: 77g
16. Protein: 6g
17. Fiber: 12g
18. Sodium: 155mg

water, salt, cream of buckwheat cereal, ground ginger, ground cinnamon, ground cardamom, nutmeg, coconut oil, maple syrup, almonds

Taken from www.epicurious.com/recipes/food/views/creamiest-buckwheat-379253 (may not work)