Buckwheat is a seed often referred to as a "pseudo-grain", meaning it's not technically a grain but it's used like one. And despite the name, it's not related to wheat.
Buckwheat seeds are also known as "groats", commonly used in eastern Europe and western Asia. They have a strong, nutty, and slightly bitter flavour, similar to rye.
You usually find buckwheat as whole groats, either raw and unroasted or roasted until golden brown. But they can also come cracked into flakes similar to oats or even sprouted.
One easy way of using buckwheat is simmering one part of washed groats in two parts of boiling water until tender and chewy — similarly to quinoa, rice, or millet.
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{{/ items}} {{^ items}} {{/ items}}Boiled buckwheat gives an intense nutty flavour and a satisfying bite to this healthy lunch salad. Pair it with red beans, roasted broccoli, and crunchy walnuts for a balanced meal!
Soak raw buckwheat groats in water for a few hours or overnight until plump and tender. Then, bake the groats in the oven for a lovely crunch in sweet and savoury recipes.
Baked buckwheat is absolutely perfect for preparing healthy homemade granola. Swipe up and try our tasty recipe with sweet apricots, cacao nibs, and hazelnuts.
Whizz soaked buckwheat in your blender until the groats break down into a porridge-like mix. Then, simmer it over the hob like oatmeal or enjoy it right away.
If you want a tasty, quick, and equally nutritious alternative to oat porridge, you'll love this recipe. Stir in flaxseeds, almond butter, and cinnamon for extra goodness!
Milled buckwheat is a wonderful gluten-free alternative to wheat flour for all your recipes. It adds an earthy, rich, and nutty flavour to bakes, pancakes, patties, and dumplings.
These brilliant pancakes are fluffy, tasty, and healthy, sure to become your new favourites. Swipe up and give our easy recipe a go for your next brunch!