All hail Buckwheat!

Buckwheat, also known as Kasha is a seed and in no way related to wheat. The seeds come from a plant in the rhubarb family πŸ‘

Buckwheat really packs a nutritional punch. It’s rich in vitamins and minerals like magnesium and potassium and the bio availability of zinc and copper is higher than other cereal grains. 1/2 cup of Buckwheat contains 17g of carbohydrate, 0.6g of fat and 2.27g of fiber and 11.5g of protein!

It’s a popular substitute for wheat for those who are gluten-intolerant or coeliac; it’s pretty cheap and very easy to cook! Choose organic Buckwheat were possible and always soak it before using it. Soaking breaks down phytic acid, making the ‘grain’ more digestible. Plus it cuts the cooking time by half!

If you love porridge, but can’t have oats try using buckwheat instead. If you love bread but can’t eat wheat, I make delicious buckwheat bread you can order any time! You can also use it in salads, warm or cold; sprout it and make crackers; mill it into flour and make pancakes, wraps or muffins…the possibilities are only limited by your imagination!

To get you started, here’s my recipe for buckwheat porridge:

Serves 4:

* Soak 1 1/2 cups of buckwheat with 6 cups of water covering the seeds, overnight in the fridge
* The next day rinse the buckwheat well with fresh water. It will be a bit gloopy, but that’s normal so rinse well
* Add the buckwheat to a saucepan with 4 cups of almond milk or any other plant milk, 2 tbsp pure maple syrup/rice syrup
* Bring it to the boil, then turn down the heat and cover with the lid. Cook the buckwheat for 15-20 minutes, until the seeds are cooked but still firm
* Serve with fresh fruit and big dollop of organic peanut butter

Enjoy πŸ˜‹

%d bloggers like this: