Ingredients
1 cup Blueberries
1/4 cup Bob's Red Mill Creamy Buckwheat
3/4 cup Water
1 tablespoon Honey or Maple Syrup
1 pinch Chia Seeds
Method
Sources
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RecipeNLG
dataset
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Gathered
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Nutty gluten-free flour — soba noodles, Breton galettes, blini
Deep-pocket Belgian waffle maker — crispy exterior, fluffy inside
Large olive wood salad bowl — toss and serve at the table
Double-burner cast iron griddle — pancakes, bacon, eggs, burgers
Classic thin square waffles — crispy edges, butter pockets
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Nutty gluten-free flour — soba noodles, Breton galettes, blini
Deep-pocket Belgian waffle maker — crispy exterior, fluffy inside
Large olive wood salad bowl — toss and serve at the table
Double-burner cast iron griddle — pancakes, bacon, eggs, burgers
Classic thin square waffles — crispy edges, butter pockets
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Pour 1/2 cup blueberries in a pot and stew for about 1 minute on medium-high heat, mixing around often. Add in the buckwheat and water. Continue mixing, allowing the berries to mash lightly in the buckwheat mixture. Let sit for about 2-4 minutes, or until creamy. Add honey and stir. Once everything is cooked thoroughly, remove from the pot and place in a bowl. Stir in the rest of the blueberries and drizzle with chia seeds. Serve cool or warm.