Okay so buckwheat may not seem like a weird ingredient right off the bat, since you’ve definitely heard of it, probably tasted it and maybe even keep it around your house in some form. BUT…there are so many ways and reasons to use buckwheat that I just had to dedicate a post to it.
Weird Ingredient FAQ:
- What is it?
Buckwheat is actually a fruit seed, not a grain, which makes it naturally gluten free. It is sold in raw form as “buckwheat groats” which can be soaked and eaten as is, roasted and sold as “kasha” (very popular in eastern europe) or ground into flour and turned into bread, pancakes, etc.
- What does it taste like?
While the flavour of buckwhat is bold – a savoury and strong, nutty and earthy taste – it varies greatly depending on what form you buy it in. Raw groats are not nearly as strong tasting as roasted kasha. And buckwheat flour ranges depending on the brand you buy.
- Is it good for you?
Holygoodness YES. Not only is it a hearty whole grain (aka. slow digesting, energy giving, blood sugar regulating heaven) but its also a POWERHOUSE source of nutrients like magnesium, an uber metabolism booster and manganese which is good for bonezz. Plus LOADS of fibre. Which is …well…good fer yer gut! 😉
- Why am I such a fan? It is a complete protein! Just like quinoa, but WAY cheaper and less trendy. Also easier on the digestive system…jussayin. GREAT for da veganz, veggiefolk + flexitarian/pescatarian folk like moi!
- Ways to use it: swap out a lil’ buckwheat flour for regular in baked goods, cook it up instead of rice as a side dish, throw it in soups or stews, whatevz.