Cream of Buckwheat

1. Heat oil in a saucepan. Add buckwheat flour and gently toast until it smells nutty and delicious, about 3 minutes.
2. Add flax seed and cinnamon. Add some of the wate and stir until you have a pasty consistency, continue to add water and then non-dairy milk stirring constantly with a fork or whisk to keep your porridge from getting lumpy. If using dried fruits, add them now and allow to cook for 15-ish minutes, stirring occasionally, until you reach a cream of wheat-y consistency.
3. Top with nuts and molasses and enjoy!
Source of recipe: I was playing around in the kitchen and came upon a fabulous discovery. Hot cereal is hard to come by and very expensive in my area, this toasty delightful porridge is perfect for chasing away all kinds of wintry homesick blues and its very easy on the budget.