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“Buck-weet-bix”

In middle school I was an absolute sucker for crushed weet-bix, hot milk and a sprinkle of brown sugar – especially on cold mornings.

I avoided weet-bix like the plague throughout primary school, knowing that all cereals (bar baby rice cereal … which I happily enjoyed until the age of 7 when Mamma T decided I was too old for “baby food”) made me feel nutritionally violated. Somehow in middle school, I temporarily lost this intuition and became seduced by the aforementioned warming, sweet and creamy wheat-based combo.

I was secretly overwhelmed with pride that finally, by age 12, I was eating a “normal” Aussie brekkie.

This was obviously before I knew just how detrimental Australian Wheat can be to one’s health … “Round Up I’m looking at YOU!”.

Last year I came up with this recipe.

I hadn’t touched traditional wheat-based cereal in over two years and craved that same, smooth, sweet, creamy, warming breakfast.

I figured buckwheat was the closest thing to actual wheat in terms of taste and texture and that the dates would be an sublime substitute for brown sugar.  I blended them with  organic full cream milk and voila.

It was just like my old favourite – perhaps even better!

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This recipe works as a warming brekkie or comforting dessert – or both. Who says you can’t have cereal twice in a day, so long as you’re loading up on veggies at lunch and dinner? Not me , that’s for sure!

I urge you to give this a whirl if you’re missing hot, creamy cereal, but not  the headaches, dizzy spells, nausea or whatever ‘fun’ symptoms said cereal instigates.

Happy Nostalgia.

Buck Weet-Bix

  • 1/4 cup activated buckwheat (see notes)
  • 1 cup milk of choice (original version used organic cow’s)
  • 2 pitted Medjool dates or 3 drops organic liquid stevia
  • Pinch of pink salt

Method

Blend everything together in a high-speed blender (or food processor) and our into a small saucepan.

Bring to the boil, stirring constantly, before reducing to a simmer (still stirring constantly – scraping the bottom of the pan so it doesn’t stick) until thick and creamy.

Serve plain or with fruit (and nut butter) of choice.

Recipe Notes

I adore the Loving Earth (pictured below) or 2Die4 Live Foods brands of plain activated buckwheat. Activating (soaking and dehydrating), removes the naturally-occurring plant substances that (1) make said plant harder to digest and (2) bind to certain nutrients in our guts.

If you have plain raw buckwheat, measure out and soak the groats for this recipe overnight (or in the morning if you plan on making the porridge for dessert). Drain and rinse before adding to the blender along with your dates, milk and salt – simples.

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