Not exact matches
If you can't find raw buckwheat
groats you can use
oat groats instead.
I sometimes make it with
oat groats as well, and no I never feel guilty for eating it for breakfast, especially
if I use brown rice.
Also, this recipe calls for wheat berries but don't get discouraged
if you can't find them (check the bin section at Whole Foods Market or natural foods stores)- any plump, whole grain will do - farro, barley,
oat groats, etc..
If you don't want to use
oat groats (raw oats) you would have to substitute with raw buckwheat or raw buckwheat flour.
At the point, the
oat groats will be ready to use, but
if you're running out the door, you can save them for later in the week.
If rice is off the menu, then many of the restaurants in my area that you can eat WFPB are out of question and I'm confident that don't have barley or
oat groats available as a substitute.
Someone tell me
if I am wrong, but
Oat groats and can be processed in steel - cut oats, or rolled oats (and then eve further processing can exists).
Nothing wrong with
oat bran
if you like it, but I feel like you may not need it
if eating whole oats in the form of
oat groats, steel - cut oats, or rolled oats.
1 cup steel cut
oat groats (measure, soak up to 10 minutes, then drain) 1 cup almonds ground in food processor 1/2 cup shredded coconut 1 T ground flax seed 1 t vanilla 1 T agave 10 dried apricots (soaked
if they are not soft) 1/2 cup water (
if needed)