Buckwheat is actually a seed from a flowering plant, which is commonly referred to as a pseudograin. It has been around for many many years!
Buckwheat has an excellent nutritional profile- it has more protein than common grain such as rice and wheat, it’s carbohydrates are low GI and its high in magnesium, manganese and fibre. Being a plant based food, it is also high in phytonutrients such as ligands which are great for disease prevention such as heart disease and cancer. Buckwheat is also gluten free which makes it a great alternative to gluten containing grains such as wheat, rye and spelt.
Buckwheat can be used in a variety of ways. You will most easily find Buckwheat Grouts in the supermarket. These can be boiled and used in salads or as a side to curries/stir fires or even made into risotto. Buckwheat flour can be used in baking - anything from pancakes, breads and muffins. Buckwheat is also traditionally used to make Japanese soba noodles! If you follow a gluten free diet to check that you pick “pure” soba noodles as many common varieties are combine wheat and buckwheat.
Buckwheat has a mild nutty flavour and is a favourite in our house! Have you tried it?