0 Crunchy buckwheat

In the cold-as-winter confocal room now scanning pics

This morning's breakfast was a nice pleasant surprise - the kind that makes you go 'wow, I'd never did expect that awesomeness!' Introducing crunchy buckwheat groats! It's so simple; just roast raw groats in the oven for 20 min at 300F (150C). The original recipe recommended coating with nut butter & honey mixture immediately after roasting but I decided to store the roasted groats as it is so I can get more variations, using it in both sweet (breakfast) and savoury (lunch) recipes. Normally buckwheat groats release a slime not unlike okra, but toasting it first, either in the skillet or oven helps it retain its texture. I enjoyed the groats with some oats/coconut muesli (possibly Dorset) in a 50:50 ratio, with protein powder, chopped Larabar chocolate cherry torte, rice milk, chopped nectarine and Maranatha's creamy drippy sunbutter (with tahini mixed in). It was a party of tastes and textures in the mouth. Considering having a savoury breakfast tmr - avocado & sunny side (sans yolk) sandwich (on rye bread) Or should I do a 6-minute boiled egg?