A warm, healthy, filling breakfast cereal that stores easily on your kitchen shelf and can mix up quickly any morning.
Germade?
Do you guys eat Cream of Wheat? I grew up calling it Germade but then we adapted and started calling it Cream of Wheat when I was in my teens. Maybe those are brand names…I really have no idea.
Whatever it is called, it is a super easy breakfast and it is great on a cold morning.
Years ago, I started making my own Cream of Wheat. You can buy a box from the store but making it yourself is very easy.
Eating a Rainbow of Grains
We don’t actually eat a wheat version of Cream of Wheat. We do a combo of several different gluten free grains.
If it isn’t wheat, can we actually call it “cream of wheat?” We have yet to come up with a satisfactory name. I could just yell out, “Hey kids, we are having cream of many different grains for breakfast?” It just doesn’t flow off the tongue like I want it to.
I think it’s a conversation for another day. Moving forward – why use different grains?
Have you ever heard the phrase “Eat A Rainbow”? I was introduced to this phrase years ago when I was trying to find answers to some health concerns. Basically, this phrase is talking about fruits and vegetables and all their different colors. Each different color contains different important vitamins and minerals that our bodies need. When we eat “the rainbow” we benefit from all of the variety.
I think the rainbow idea applies with grains as well. Each different grain or seed carries inside it different vitamins and minerals and when we diversify what we are eating, we benefit from all the variety. I buy most of my grains and seeds from Azure Standard.
Quinoa, Rice and Buckwheat
For instance, did you know that quinoa contains all nine essential amino acids thus making it a complete protein? It is naturally gluten free and a great source of iron and fiber. Have you ever seen quinoa? Tiny right? It is a powerful little seed. You can use it in savory and sweet dishes. One of my favorite chocolate cakes is made with quinoa. So yummy! Eat more quinoa!
Rice is called the great balancer. Amazingly, it is an item of food that is easily grown in many regions. Digestive systems are typically pretty darn happy with rice. It is naturally gluten free. Brown rice is higher in fiber and other minerals but white rice is still a healthy option. Rice is a starchy grain but don’t be deceived; starch nor grain are a negative in a healthy, well rounded diet. Eat more rice!
Who likes buckwheat? Buckwheat is not wheat at all but a small 3-D triangular seed. It is high in zinc, iron and manganese. It is also, like quinoa, a complete protein, meaning it contains all the amino acids our bodies need. Buckwheat is used all over the world in many different types of food. In fact, in one region in France their famous crepes are made with buckwheat flour. It is naturally gluten free. We use buckwheat groats in lots of breakfast items at our house. Eat more buckwheat!
Methods of the Madness
Back to the Cream of Wheat that is not actually Cream of Wheat, here’s how we do it. We get organic quinoa, buckwheat and brown rice in mostly equal parts and we grind it all together. Easy Peasy!
For years, we used a hand crank wheat grinder that hooked to the kitchen counter. I would leave it attached to the counter all day and all of us took turns grinding up these three grains until we had enough for a couple months supply.
Recently, I bought a machine operated wheat grinder that has a course setting. Wowzer. That is a lot faster than the hand crank.
A happy alternative to a wheat grinder is a high powered blender. The blender is actually the fastest option. The kernels are not as evenly processed but it really isn’t too big of a deal. I put about 2 cups of the grains/seeds in the blender and turn it on for 15-30 seconds. Done. (A word of warning: don’t try and blend more than about 2 cups at a time. It is hard for the blender to pull it down.)
Cream of yumminess – I know terrible name! Suggestions?
1 cup brown rice (See Notes)
1 cup quinoa
1 cup buckwheat
Gather your grains. Grind them semi – coarsely using a blender or wheat grinder. Store in an airtight container for up to six months. Store in the freezer indefinitely.
When you are ready to mix up your breakfast cereal, place 4 cups water in a saucepan and bring to a boil. Add 1/2 teaspoon salt and 1 cup of the ground cereal grains. Stir with a whisk to avoid clumps for about 2 minutes. Remove from heat. Add 1/4 -1/2 c sweetener (maple syrup, coconut sugar or honey). Stir well. Serve.
We love to add berry syrup, and milk to ours. Some of my kids prefer it sweeter and add more maple syrup to the final product. You can also add raisins, nuts, frozen, fresh or dried fruit.
TWEAK IT NOTES
- GRAINS – This recipe is open to interpretation. These are the grains we love and use. If you do not need to be gluten free, use wheat, rye, barley, Kamut, einkorn, emmer, or oats. Additionally, you can use white rice, amaranth, millet, or teff. There are many options and many combinations. Use what you have or experiment with new grains.
