Also known as Buckwheat Groats, can be used like oats for breakfasts such as porridge or bircher, as well as like rice for salads, soups and side dishes. A versatile grain for many gluten-free dishes.
Australia (China, if Australian is unavailable)
Raw buckwheat kernels
None known. Non-GMO. Gluten-Free.
How to use
Add 1 cup of buckwheat to 2 cups boiling water. Cook uncovered for 15 to 30 minutes depending on texture preferred. Drain and serve.
2 cup buckwheat
4 tablespoons chia seeds
1 cup goji berries
2 tablespoons flax seeds
1 cup shredded coconut
2 cups of liquid – nut or dairy milk
2 teaspoons maca powder
Optional – 2 teaspoons sweetener of your choice
Add all ingredients except the liquid to a bowl and mix. Add the liquid and stir well to combine and refrigerate for at least 4 hours or overnight. If desired, add toppings such as fruit or nuts before devouring. Keep in a sealed container, such as a jar, in the fridge for up to 5 days.
1 cup buckwheat
2 tbsp chia seed or flaxseed
1 cup milk of choice
1 cup of water
1 tsp vanilla extract
Pinch ground cinnamon
1 red apple (grated)
Small handful raisins
Fruit to serve
1. Combine the buckwheat, chia, milk, raisins, vanilla and cinnamon into a bowl.
2. Sit overnight in the fridge to allow seeds to soften.
3. Add 1 grated apple and cook over low heat for 5 minutes until thick and creamy. Add more water or milk if needed.
4. Serve in bowls topped with your choice of fruit and a little honey or maple syrup.
Store in an airtight container in a cool, dry place, away from direct sunlight for less than 12 months.