Buckwheat Breakfast Bowl With Cinnamon and Coconut
Fill your home with the scent of simmering cinnamon and coconut with this nourishing morning meal.
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Cooking tools:
- Rice cooker
- Saucepan
- Stove
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
Ingredients
- 1 cup uncooked buckwheat, rinsed
- 2 cups water
- 2 cups
- almond milk
- 1 teaspoon ground cinnamon
- 4 dates, pitted and finely chopped
- ½ cup almond milk, divided
- 2 tablespoons unsweetened shredded coconut
- 2 tablespoons dried currants
- 2 tablespoons walnuts, chopped
- Ground cinnamon
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