Buckwheat is one of the best cereals for the winter months.
It has a deep warming effect in our body, helping reduce excess of liquid and tonifying our kidneys.
Buckwheat is a plant from the Polygonaceas family and does not contain gluten, which makes it an ideal cereal for celiacs and people with delicate intestines and gluten intolerance.
The advantage of this cream, is that you can use the buckwheat that you have already cooked and it will take you only 5 minutes to prepare it.
It is delicious and is also very nutritious, helping you to face the cold winter days with energy.
1 cup of cooked buckwheat
1 teaspoon of kuzu
Cinnamon to taste
Grated nutmeg to taste
Organic lemon zest
1 handful of toasted hazelnuts
Use 1 cup of buckwheat that you have previously cooked. Buckwheat is cooked in 2 parts of water with a pinch of salt and needs about 20 to 30 minutes.
You can have it ready and keep it in the fridge for several days.
To make the cream, dissolve the kuzu in a saucepan with a little cold rice drink. Incorporate the buckwheat, a pinch of salt and enough rice drink to cover it.
Add the nutmeg and place the saucepan over low heat.
Bring it gently to a boil while stirring and you will see how it begins to thicken.
Leave it on the fire for 3 or 4 minutes until it is real creamy.
Place the cream in a bowl and add a little cinnamon powder and lemon zest to give a touch of freshness.
Incorporate a handful of previously roasted hazelnuts.
If you need more sweetness, add a little bit of rice syrup and mix well.
It’s ready… a quick and energetic breakfast for the cold winter days!
Cook it with love… and enjoy!