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 is a pseudocereal, which is essentially a seed rich in complex carbohydrates, consumed as cereal grains but don’t grow on grasses. Other common pseudocereals include quinoa and amaranth.
Buckwheat is a popular health food because it has a higher mineral and antioxidant content than most cereals and pseudocereals, a low-medium GI score, a fair amount of fibre and also contains some high-quality protein.
Cooking with Raw Buckwheat
Rinse in cold water then add 1 part buckwheat to 3 parts water. Bring to the boil then simmer for approximately 15-20 minute until the water is absorbed.
You can make an amazing porridge – just place 2 cups buckwheat groats that have been soaked overnight, drained and rinsed) in a food processor and pulse a few times to break down. Then add 1 cup milk of your choice, 1 vanilla bean (seeds scraped out), ¼ cup maple syrup, 1 tsp cinnamon,1 tbsp ground flax and a pinch of sea salt. Process unti smooth and then pulse in 1/3 cup shredded coconut and serve. Try adding fresh berries, chopped nuts, or sliced bananas.
You can also use the groats to make muffins, burgers, bread, or add to a salad or stir fry.
Important – if you are adding the groats to a salad or anything else, they must be cooked first to soften otherwise you’ll break your teeth biting down onto them!!
Buckwheat, Raw - Organic
Ingredients: Organic raw buckwheat
For allergens see ingredients in bold.
Due to the way our food is stored and packaged, this product may contain traces of other allergens due to cross-contamination.