Buckwheat Groat {Kasha} Dumplings with Peach Coulis and Strawberry Sauce

Naturally gluten-free buckwheat groats become kasha dumplings browned in butter or boiled, then served with a honey-sweetened peach coulis and strawberry sauce for an easy breakfast for school mornings.
Buckwheat Groat {Kasha} Dumplings #Recipe with Strawberry Sauce via FoodforMyFamily.com

This post is not about back-to-school lunches. This post is about the back-to-school breakfast.

I’ve mentioned before that while I adore breakfast food, I am not the best at making involved breakfast fare in the wispy morning hours before packing lunches and sending my kids off to school (always with folders in their bags, worksheets signed, homework finished the night before – cough). My style is bowls of yogurt with granola and nuts, a massive pot of oatmeal, fried eggs – flipped and flung at the first child to walk through the kitchen archway, all served up with fresh fruit or vegetables. The key is to create simple breakfasts that fill up the kids in a matter of minutes, both to prep and chew.

They are simple with staying power, and they are generally things that if I get called away to search for the swim sweatshirt to wear for school spirit day or to help unearth a matching pair of socks in the middle of, the kids can jump in and take over the task. Having a few things prepared ahead of time, such as homemade granola or overnight oats, helps to keep the level of lunacy in our home to a minimum. Well, as minimal as it gets around here.

Whole grains like buckwheat, brown rice, and amaranth are wonderful for stick-to-your-ribs food that will take your child from the breakfast table all the way to lunchtime, but getting them on the table in a hurry can sometimes pose a problem. This is why I know that when working with them I need something I can do ahead of time and does not rely on my ability to resist the snooze button, yet still fulfills my dreams of breakfast bliss.
Buckwheat Groat {Kasha} Dumplings #Recipe with Peach Coulis and Strawberry Sauce via FoodforMyFamily.com
Did you know that buckwheat is actually a pseudo-cereal grain, meaning it acts as a grain, but is actually a grass seed that is naturally gluten free? Kasha often refers to the porridge form of these groats (and sometimes other cereals depending on where you are located), and buckwheat groats can also be steamed like rice, ground into flour, soaked like overnight oats, and more. Arrowhead Mills sent me some great whole grain products to try, and I was thrilled to see buckwheat groats on the Arrowhead Mills product lineup when brainstorming ideas for Whole Grains Month.

These make-ahead buckwheat groat dumplings loll about in a fragrant honey-kissed fruit sauce or get browned crisp in a bit of butter, turning the busiest mornings into a candid affair, where for a mere moment everything stands still. Like a whisper on the cool autumn breeze, everyone sits and places the first bite in their mouth with a calming silence that lingers before their voices erupt again in an energy-charged chatter.
Browned Butter Buckwheat Groat {Kasha} Dumplings #Recipe via FoodforMyFamily.com
Both dumpling recipes use kasha as their base. You can serve kasha beforehand, simply making an extra large batch to turn leftovers into dumplings. The formed dumplings can then be refrigerated or flash frozen and stored in the freezer until you’re ready to use them.

1 cup Arrowhead Mills buckwheat groats (or other whole grain like millet or wheat berries)
2 cups water
1 pinch salt

Rinse the buckwheat groats thoroughly and drain. Add the groats to a medium saucepan with a fitted lid. Pour in the water and salt. Cover and cook over medium heat 10-12 minutes just until the water is absorbed. Stir and serve warm.


Makes 2 cups porridge
Copyright © Food for My Family.

Buckwheat Groat {Kasha} Dumplings #Recipe with Peach Coulis via FoodforMyFamily.com

For the Dumplings:
1 cup cooked buckwheat groats (kasha)
2 tablespoons water
For the Peach Coulis:
2 cups diced fresh or frozen peaches, skin removed
3 tablespoons honey
2 tablespoons water
2 teaspoons lemon juice

For the dumplings: In a blender, add the cooked buckwheat groats and the water. Pulse until incorporated. The result should be a thick paste. Using a 1-tablespoon scoop, form them into small balls. Set aside, refrigerate, or freeze until ready to eat.

Bring 3 quarts of water to a boil. Add in 5-7 dumplings at a time. Boil for approximately 2 minutes. The balls will start to float in the water and travel as they are finished rather than sitting on the bottom of the pan. Immediately remove from the water and drain. Repeat until all the dumplings are cooked.

For the coulis: In a small saucepan combine the peaches, honey, water, and the lemon juice. Cook over medium-high heat until a sauce forms. Remove from heat momentarily and pulse with an immersion blender until smooth. Return to the heat and continue cooking for an additional 3-4 minutes.

Serve the boiled dumplings in a bowl with the warm peach coulis.


Makes 15 dumplings, approximately 2 servings.
Copyright © Food for My Family.

Browned Butter Buckwheat Groat {Kasha} Dumplings #Recipe with Strawberry Sauce via FoodforMyFamily.com

For the Dumplings:
1 cup cooked buckwheat groats (kasha)
2 tablespoons water
3 tablespoons butter
For the Strawberry Sauce:
1 cup fresh or frozen strawberries
2 tablespoons honey
2 tablespoons water

For the dumplings: In a blender, add the cooked buckwheat groats and the water. Pulse until incorporated. The result should be a thick paste. Using a 1-tablespoon scoop, form them into small balls. Set aside, refrigerate, or freeze until ready to eat.

In a medium frying pan, heat the butter over medium-high heat. When the butter starts to froth, add in the dumplings. Press each dumpling down slightly to create a flattened round. Cook for 2 minutes and then flip. Continue cooking for an additional 1-2 minutes or until the dumplings are browned. Remove the dumplings from the pan to drain.

For the strawberry sauce: In a small saucepan combine the strawberries, honey, and the water. Cook over medium heat until a sauce forms and starts to boil slightly. Pulse with an immersion blender until smooth. Cook for an additional 3-4 minutes and then remove from the heat.

Serve warm strawberry sauce with warm dumplings.


Makes 15 dumplings, approximately 2 servings.
Copyright © Food for My Family.

Disclosure: Arrowhead Mills asked me to participate in their back-to-school breakfast campaign as part of the Good Grains for a Good Cause through the Whole Grains Council and has compensated me to develop a back-to-school breakfast recipe. All opinions and wording expressed herein is mine and mine alone. For more whole grain recipe ideas, check out the Arrowhead Mills Pinterest Page.

Comments

  1. Love these breakfast dumplings and that sauce. I’m going to need extra for dipping.

  2. Fans are cheering over here. Happily and loudly. Trying kasha is now an urgency. <3

  3. Looks fantastic, I love the flavors of these recipes!!

  4. What an interesting and tasty breakfast dumplings!! Yum!

  5. Since I’m only cooking for myself in the morning, breakfast is usually coffee + whatever leftover food I have from the previous day. However – I have a feeling these dumplings would make EXCELLENT leftovers.

  6. More dumplings, please, preferably with extra peach coulis. Such a creative recipe, Shaina!

  7. so incredibly creative as always!

  8. What a filling and delicious breakfast!

  9. Will you make me breakfast too?

  10. This is such a creative recipes! I love all the sauces and the dumplings look incredible! Plus, everything is so healthy! Winner!

  11. I love this recipe! The sauces…are making me drool!

  12. These look amazing! Love the sauce!

  13. Great breakfast recipe!

  14. I love this idea! Those browned butter guys are calling my name.

  15. It is so hard to get my kids to eat breakfast, I’m pretty sure they would find these hard to resist.

  16. Beautiful and delicious, Shaina!

  17. What a great idea Shaina, I’d never think to make dumplings for breakfast – fun way to get the kids to try kasha. Adorable photo!

  18. So pretty to look at, and such beautiful flavors to eat!

  19. OMG, when did our baby boys get so big?!? Such pretty photos — I’d totally try these for breakfast, lunch or dinner!

  20. I am so excited about these recipes! I’m curious – do you think the same dumpling method could be used to make savory dumplings? For a dinner or other entree?

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