Chocolate Blackberry Buckwheat Cereal Crunch (Plus Pancakes!)

Yesterday was a Mothers' Day to remember. I was deep asleep, when Abiline woke up an hour earlier than usual (7 rather than 8) and chanted my name for 45 mins., refusing to go back to sleep. Then Sawyer woke up early, and there was no ignoring the unwelcome wake-up call any longer. At least we got to church almost on time because we started getting ready early—no thanks to me spilling Sawyer's juice all over my purse as soon as we got the kids in the stroller to head out. The highlight of the morning was coming down the stairs and seeing the beautiful picture of our family that Anthony drew me for my gift.

I taught the lesson in Relief Society at church today, and I am so grateful it went well. Abiline made me a beautiful necklace in Nursery, and in Primary Sawyer made me a paper-cut out vase with flowers on it saying that he is thankful I'm his mommy. Those hand-made gifts really are so precious to a mommy. Sawyer went up with the primary kids to sing the Mother's Day song during Sacrament meeting, but I had to stay with him, and he refused to sing because, he said, “I'm just not used to it yet, Mom.”  Pretty insightful. Then things went down hill when I walked the kids home from church by myself while Anthony went to a meeting, and Abiline decided to throw her biggest tantrum yet when we got home. I'm sure it was because she was “hangry,” but I couldn't get her to eat. After about a half an hour of her screaming, I thought I was going to lose my mind. Finally, I got her to take a bite and she started calming down right when Anthony came in the door. At least she let me take a nap for half an hour after lunch before waking up and serenading me with “Baaaaaby BaWOOOga!”

 We had a relaxed afternoon playing in the dirt at the middle school behind our house. Abiline did an awesome job on her dinner, scarfing down her lasagna. I was so close to getting her to bed on time; she was eating her “bababums” (vitamins) while I read her story, and all of a sudden she was choking on one. When we got it dislodged from her throat, her whole dinner came out along with the offending vitamin fragment. I am of course grateful beyond words that the vitamin came up and all was well, but it is always a bummer when a good dinner gets puked up. All in all, a Mother's Day to remember.  My favorite part of the day: Sawyer  coming up to me and saying, “Mommy, I think I am falling in love with you.”  I hope I never forget that moment.  I hope I can remember it next time not so pleasant words come out of his mouth.

As for my Mother's Day breakfast in bed--well, I am the type who makes her own Mother's Day breakfast and is perfectly happy with that because then I get to eat exactly what I want.  I made this chocolate blackberry buckwheat cereal on Saturday, and on Sunday I used some of it to make double chocolate blackberry pancakes.  As you can see, both desserts, I mean breakfasts, got Abiline's seal of approval.

 

For the Chocolate Blackberry Buckwheat Cereal:

2 1/2 cups raw buckwheat groats, or 1 1/4 c. buckwheat and 1 1/4 c. rolled oats

1 cup frozen blackberries

2 Tbsp. chocolate chips

1/4 c. cocoa powder

2 Tbsp. agave nectar or maple syrup

1/2 tsp. orange extract

1. Preheat oven to 350.  Spread the buckwheat (and oats, if using) on a cookie sheet and toast for 10 mins, stir, then toast for 10 mins. more. (Buckwheat alone will make for a much crunchier cereal. I make it with oatmeal sometimes to soften up the texture for my 22 month old daughter.)

2. While the buckwheat is toasting, microwave the blackberries and chocolate chips for about a minute, to defrost the berries and melt the chocolate chips. Add the berries and chocolate to your food processor, and add the cocoa powder, agave, and orange extract.  Buzz until berries are pureed and everything is well combined.

3. Remove the buckwheat from the oven and pour into a medium mixing bowl. Pour the chocolate blackberry mixture over the buckwheat and stir until the cereal is evenly coated. Let cool completely before eating. Be sure to store the cereal in the fridge.        

For the Double-Chocolate Blackberry Pancakes:

1 cup cooked quinoa

1 cup non-dairy milk

1 cup frozen blackberries, thawed

2 Tbsp. grapeseed or coconut oil 

1 Tbsp. maple syrup

1 tsp. vanilla extract

2/3 c. buckwheat flour, oat flour, or 1/3 c. of each

1/3 c. cocoa powder

2 tsp. baking powder

1/2 tsp. salt

1 cup chocolate blackberry buckwheat cereal

1/3 c. chocolate chips, ground or whole

1/3 c. frozen blackberries, plus extra for garnish 

1. Preheat your pancake griddle at 325 or heat a frying pan over medium heat. Be sure to oil the griddle/ pan if it's not really non-stick.  In a food processor, puree the quinoa, milk, blackberries, maple syrup, oil, and vanilla. 

2. In a large mixing bowl, combine the flour, cocoa powder, baking powder, and salt.  Make a well in the center and add the wet ingredients from the food processor.  Stir until evenly combined and moistened.  Fold in the buckwheat cereal, chocolate chips, and frozen blackberries.

3. Pour the batter by 1/4 cup-fulls onto your heated cook surface and fry 2-3 minutes per side.  I loved them topped with extra berries and bananas; no syrup needed!

 This recipe is linked to Breakfast Ideas Mondays , My Meatless Mondays, Slightly Indulgent Tuesdays, Allergy-Free Wednesdays, Whole Foods Wednesdays, Kids in the Kitchen and Wellness Weekend.