Buckwheat is actually quite misleading by name because it isn’t related to wheat (so it’s gluten free) as it isn’t a grass or even a grain. Buckwheat is actually related to sorrel and rhubarb! It belongs to a group of foods commonly called pseudocereals which are basically seeds that are rich in complex carbohydrates and consumed as cereal grains but don’t grow on grasses. Other common pseudocereals include quinoa and amaranth.
 
Buckwheat has become popular as a health food because it has a higher mineral and antioxidant content than most pseudocereals and cereals, a low-medium GI score, a good amount of fibre and small amounts of high-quality protein.
 
Cooking with Buckwheat Flakes
 
You can eat them as they are with some milk for brekkie, or for a superfoods twist, add in some chia, sweeten with some dried fruit and add some nuts for healthy fats. You can also use them as a base for muesli or bake into cakes and muffins for a nutritious treat.