Buckwheat is my fave new grain.
It’s not actually a grain. Like quinoa, it’s a seed, but it acts like a grain & is gluten-free. Purr-fect for us folks who have sensitive tummies & avoid gluten.
I recently bought a bunch in bulk from azure standard–50 pounds of the hulled groats, and 20 pounds of the grits. That should keep us set for awhile.
The grits cook faster and have a consistency similar to, well, traditional (corn) grits.
Buckwheat is such a fantastic “grain”–I wonder why it took me so long to latch on to it’s goodness.
5 reasons to eat more buckwheat:
1) It’s not a grain, it’s a seed. And it’s uber packed with nutrients. One cup cooked, delivers approximately 6 grams of fiber, 7 grams protein, as well as a good does of magnesium, vitamin b-6, & iron, among other important nutrients.
2) It’s gluten-free! Celiacs & gluten-eaters rejoice.
3) Low calorie-density. When cooked, it has a low calorie density (meaning provides lots of bulk/weight for few calories), which is great for weight loss.
4) Myriad of health benefits. Two include, it has been shown to lower blood glucose levels & provides prebiotic-like benefits (helps generate good gut bacteria).
5) It’s versatile. You can use it as hot cooked cereal for breakfast, or as a rice replacement in lunch/dinner dishes. It also can be ground into flour & used in pancakes, cookies, cakes, & muffins. It has a light, nutty, versatile flavor. Buckwheat flour is especially good in pancakes and muffin recipes. Replace 1/3 of wheat flour with buckwheat flour in gluten-based pancakes & muffin recipes, or for use up to a 1/3 in a gluten-free flour mix.
Buckwheat is just one among several super seeds that we all should eat more of.
They include: raw or sprouted pumpkin seeds (I can’t get enough of these guys!), chia seeds, & quinoa.
I store my seeds in one gallon glass jars, & any leftover in the an extra storage freezer.
You don’t want to freeze chia seeds (the high oil content makes these a bad candidate for freezing), but extra buckwheat & pumpkin seeds, like brown rice, can be stored in the freezer to prevent rancidity.
You know I’m in the process of losing my baby weight, & I’m also exclusively nursing, so I’m looking to pack the most amount of nutrients in the least amount of calories.
So, I decided to create a bowl of goodness that would pack all of these super seeds into one dish.
a filling, protein-rich, superfoods porridge, grain-free, gluten-free, vegan
- 1/2 c. hulled buckwheat groats
- 1/3 c. quinoa | red or regular
- 1/3 c. chia seeds
- 1/3 c. pumpkin seeds, chopped coarsely
- 1 TBS. organic coconut oil
- 3 c. water
- 2 c. almond milk
- 1 TBS. agave | or pure maple syrup
- 2 tsp. maca powder (optional)
- In a large cast iron skillet on medium heat, melt coconut oil.
- Rinse quinoa in sieve.
- Toast quinoa & buckwheat on medium heat for 4-5 minutes, making sure to stir so that all seeds are coated with coconut oil. A nutty aroma should emerge.
- Add water. Turn heat up to high, bring to a boil, cover and turn down to medium/low.
- Cook covered, at a low simmer, for 20 minutes.
- Whisk maca powder & agave into milk.
- Remove lid from skillet. Stir in milk & add chia seeds. Add an additional cup of milk, if thinner consistency is desired. Note that the chia seeds will absorb a lot of the excess liquid and the porridge will become become thicker after sitting for 10-15 minutes.
- Top with coarsely chopped pumpkins. Serve with fresh or frozen mixed berries & additional plant milk.
- Leftovers keep in fridge for 2-3 days for freshest taste.
Additional nutrition info: 37 g carbs, 8 g fiber, 8 g protein, 5 g sugar; 7 WWP points
Recipe submitted as part of Ricki Heller’s Wellness Weekend–check it out for lots of healthy recipes & ideas!
&, here are a few buckwheat recipes to try out:
Ever try buckwheat? Whole, or as a flour, or both?