So satiating on a cold, dreary day to curl up with a bowl of buckwheat porridge and a cup of tea.
1/2 c Buckwheat flour
1-1/2 c milk
1 tsp ginger
1 tsp cinnamon
Add all ingredients in a small pot and stir over low to medium heat. The buckwheat thickens very quickly. Pour into a bowl and top with summer strawberry preserves and a sprinkle of sunflower or pumpkin seeds. This would be a great make-ahead meal!
Exchanges: 4 starch, 2 protein, ½ fruit, 1 fat