This past weekend I was on long island with Nick's family. For those of you who don't know, Nick is my amazing boyfriend of over three years :) We spent our saturday night at his aunt and uncle's house for a wine tasting party. The theme was French Bordeaux wines and it involved over 22 different bottles. I'm talking all different flavors, ages, and prices. It was a lot of fun and the wine was out of this world! The only problem was the food. The spread contained cheese, rare steak, and foie gras. Not my cup of tea.
I am learning that I really need to bring food with me wherever I go in order to make sure there is something I will eat. After my third glass of wine, not having anything to eat was becoming a problem. My new plan is to travel with a dish I will eat and can share with everyone. Then I know I won't be hungry and can share the love! Win-win. I learned my lesson the hard way saturday night. Although, don't think for a minute that I did not thoroughly enjoy a night of good wine and company!
Sunday morning I woke up starving and lucky for me I brought the ingredients to make this peanut butter banana buckwheat bowl for breakfast! I scarfed down the entire recipe myself when it usually makes two servings. This is a great breakfast to travel with. Just bring a bag with all the dry ingredients, and add the wet whenever you are ready to eat it. It's a healthy, delicious, filling breakfast that is a great way to start your day!
Peanut Butter Banana Buckwheat Bowl
vegan, dairy-free, gluten free (serves two, or one hungry person)
1/2 cup buckwheat groats
1 1/2 cup unsweetened almond milk
1/2 tsp vanilla extract
2 tsp chia seeds
1/2 tsp cinnamon
1/4 tsp ginger
pinch nutmeg
2 bananas, chopped and divided
peanut butter
1 tsp - 1 Tbsp Honey, to taste
cinnamon, for sprinkling
cocao nibs or chocolate chips, optional
Directions:
Rinse buckwheat groats well. Bring buckwheat, almond milk, vanilla, chia seeds, cinnamon, ginger, and nutmeg to a boil. Add 1 chopped banana. Cover and reduce heat to a simmer for 15-20 minutes, or until all the almond milk is absorbed. Stir in chocolate and other chopped banana. Add a dollop of peanut butter and sprinkle with cinnamon.
I'd like to try this. Do you think it would cook faster if you blended the groats into a flour first?
ReplyDeleteI have never tried that, but I do think that would cut down the cooking time considerably. If you don't have much time in the morning, you can mix everything together the night before, and let them sit in the fridge overnight. In the morning, simple heat them up and add toppings of your choice!
DeleteWorked with the buckwheat groat flour, hurray! Not sure it cut down on the cooking time though as I forgot to time it : )
DeleteThe peanut butter really makes this bowl for me. I used dried bananas from my stash in the cooking and topping part, and I liked that also. For my small breakfast stomach, this was three days worth of breakfast and it kept well in the frig.
Thanks!
ohhhh dry bananas sounds wonderful!!
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