Meet my new friend Buckwheat

For those of you who are unable to tolerate gluten, you probably already know so much about buckwheat. But I don’t. We made buckwheat pancakes in class several weeks ago (using buckwheat flour) that were light and tender- not exactly what I’d expected from the flour’s coarse, dark appearance. The pancake was a winner, but I hadn’t really thought about buckwheat since.

Then I finally tried making Laura’s granola with buckwheat groats this weekend. I was a bit skeptical as the buckwheat groats (buckwheat kernels with the inedible hulls removed) looked suspiciously like tiny pebbles mixed in with my trusty oats.

But the end product had such a different, new, tender crunch that I don’t think I’ll make granola without buckwheat anymore. And, of course, I’ve had to begin my own little research on buckwheat and what it can turn into in the kitchen…

Buckwheat isn’t actually wheat at all. In fact, it’s not even a grain. It’s a fruit seed related to plants like rhubarb and sorrel. But this pyramid-shaped little gem can be treated much like other grains in the kitchen: hot cereals, cold salads, pilaf-style with nearly any flavor profile.

So buckwheat may pop its little nutritious head up now and again. Just give it the benefit of the doubt. And definitely share any tips and recipes you may have with the rest of us who are just discovering buckwheat.

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20 thoughts on “Meet my new friend Buckwheat

  1. Love it! 🙂 Buckwheat is such a tasty and nutritious little grain (or seed)! Like you, I was skeptical when I first tried it. But it grew on me. 🙂

  2. Yum, I think you might be referencing the Buckwheat Gallette’s of France? (might you?) I bet the hiking group love your granola snacks, like a billion times over!!! Seriously too (Laura’s) recipes are so super healthy and definitely good for you too!

    Notice when I post desserts, I always try to follow up with salads, lol 🙂

    • Similar to Buckwheat Gallettes, and still light and airy, but a little thicker. I need to try the gallettes though 🙂 Some of my hiking buddies tend to bring beer and weed 😉 more than water and actual food… so, yes, they LOVE the granola 🙂
      Laura’s recipes are fantastic. And I actually HAVE noticed that you intermingle salads and desserts quite well… you are so cute ;D

  3. Hi Deb – I was planning to make the buckwheat granola but didn’t know what buckwheat groats were… went to Vitamin Cottage and found a bag, but they made me think they would be too hard to put in granola. Do I just buy the bag and use them in the recipe without any extra preparation to them? Thanks!

    • Exactly, Lynn. No extra prep needed. I thought the same thing, but they really turned out crisp but not at all hard. The ones I bought were raw groats- they also sell toasted ones. The raw ones would be better so they don’t get too much color since you’ll be baking them anyway. The raw ones look like the picture in the post; the toasted ones are sometimes called kasha and are brown. I’m glad you’re planning to try it! Let me know what you think 🙂 Love hearing from you!

  4. I cant say I have consciously had buckwheat, but I am sure I have. Tomorrow is shopping day, and I will pick up some for our home made muesli mix. Thanks for the tip!

    • Oh, I bet that would be perfect in homemade muesli mix!! Let me know how it turns out. I may need your recipe… 🙂 Thanks for visiting. I LOVE your site and your commitment to sustainable and ethical eating practices… I’ll be following and learning from you!! Thank you!

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