Oatmeal is my comfort food. I particularly enjoy it with salt, cinnamon and maple syrup accompanied by chopped up apples and a little bit of cream poured overtop. It’s a good hearty food that “sticks to the belly”, and about this time of year when the temps start getting chilly and a foot of snow falls to the ground in span of 24 hrs, the tea kettle finds itself whistling its familiar tune a little bit more often, and my breakfast often transforms from the usual yogurt/granola to the comfort of hot cereal. There’s just one problem. My gluten free husband doesn’t get to enjoy oatmeal breakfasts.
This week, however, we found the answer to our gluten free hot-cereal quest – buckwheat.