Maple Apple Buckwheat Breakfast Casserole

This breakfast casserole highlights the simplicity of basic ingredients. Definitely opt for a good quality maple syrup (dark preferred) and baking apples–my favourite are Mutsu.

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Maple-Apple Buckwheat Breakfast Casserole

2 cups Bob’s Red Mill Creamy Buckwheat (a pantry favourite–does it a devoted post?)
1 1/2 cups raisins
2 sweet tart apples, chopped into small pieces
1/2 cup pure maple syrup, plus more for serving (I like the dark stuff)
2 teaspoons ground cinnamon, plus a bit more
1 teaspoon ground nutmeg
1/2 teaspoon fine sea or Himalayan salt
2 cups unsweetened plain or vanilla nondairy milk (such as So Delicious or Almond Breeze)
1/2 cup toasted pecans or walnuts, coarsely chopped

Preheat oven to 350°F (180°C).

In a 8-cup capacity casserole dish (an 8-inch square glass one will work great), layer a third of the buckwheat. Top with half of the raisins, half of the apples, and another 1/3 of the buckwheat. Follow with the rest of the apples, the maple syrup, then half of the cinnamon, nutmeg, and salt. You can eyeball these amounts. It doesn’t have to be half exactly.

Pour half of the nondairy milk over the layers. Add the rest of the raisins, buckwheat, cinnamon, nutmeg, and salt. Top with pecans, and sprinkle with additional cinnamon. Top with the remaining nondairy milk.

Bake for 30 to 35 minutes until the apples are tender. Let cool to room temperature, and serve with additional maple syrup.

Pecan Pie Teff Porridge

Mmm… pecan pie in a breakfast cereal. Simple and delicious, this also works well with buckwheat, quinoa, rice, and your other favourite grains. Just change the proportion of water and cooking time, if needed.

Pecan Pie Teff Porridge

Pecan Pie Teff Porridge

3 1/2 cups water
1 cup teff grain
1/2 cup pecans, toasted
1/2 cup raisins
3 to 5 tablespoons pure maple syrup (to taste)
1 teaspoon vanilla extract
Cinnamon, to taste
Nondairy milk, for serving

Bring the water to a boil in a medium-sized saucepan over high heat. Once boiling, add the teff. Whisk to mix, then reduce heat to low. Cover and let simmer, about 20 to 30 minutes, until teff has absorbed the moisture.

Once cooked, remove from heat. Add the pecans, raisins, syrup, vanilla and cinnamon. Taste for seasonings. Serve family style with nondairy milk on the side, or divide mixture into 4 bowls, and top with nondairy milk. Serve immediately.