The name buckwheat is misleading because it isn’t related to wheat at all. In fact, buckwheat isn’t a true grain, but rather the fruit of a leafy plant belonging to the same family as sorrel and rhubarb. It is often referred to as a pseudo-cereal, since the grain is used in ways similar to cereal grains. Its name comes from a Dutch word that translates as “beechwheat,” most likely a reference to the plant’s triangular fruits, which resemble beechnuts. Most of us are most familiar with buckwheat flour used to make the pancakes, crepes or noodles (Japanese Soba). Here are 10 reasons why you should give buckwheat a try:
- Buckwheat is high in fiber; good for those with constipation.
- The protein in buckwheat has all 9 essential amino acids (that the body cannot manufacture), making it closer to being a “complete” protein.
- Buckwheat is high in the amino acid lysine, which is used for tissue growth and repair.
- Buckwheat is gluten-free so this makes it suitable for those with wheat allergies.
- Buckwheat is rich in calcium, iron, vitamin E, and B vitamins, magnesium, manganese, zinc and copper.
- The magnesium in buckwheat, helps relaxes blood vessels; helps improve circulation, decrease blood pressure and reduce cholesterol.
- Buckwheat helps to stabilize blood sugar levels. Due to the slower breakdown and absorption of the carbohydrates in buckwheat, this helps to raise our blood sugar levels more evenly. This especially good for those suffering with diabetes by helping to control their blood sugar levels.
- Buckwheat is low in calories, good in helping to reduce fat accumulation.
- Buckwheat contains rutin, a chemical that strengthens capillary walls.
- Buckwheat being high in insoluble fiber, can help women avoid gallstones. It is also protective against childhood asthma.
Perfect for take away, something to eat on the go. Made these this morning, delicious! 2 cups buckwheat 150 g of dates 2 dl of water 1 cup pumpkin seeds 1/2 tsp salt 50 g coconut flakes 2,5 cup sunflower seeds 0,5 dl dried blueberries 2 tbsp lime juice Soak buckwheat for one day, germinate […]
via Crunchy buckwheat bars — Veronika Vasa
Why Buckwheat flour? Well it is gluten-free so perfect for people with wheat intolerance though in this recipe I’ve used half Buckwheat and half Spelt flour as I find when mixed with a glutenous flour it gives a fluffier lighter result than dense pancake. Spelt Flour is NOT gluten free however the gluten within spelt is a lot easier for some people to digest making it a better alternative. If you have a gluten intolerance or are celiac you can use only buckwheat flour instead. […]
via Buckwheat Banana & Apple Cinnamon Pikelets — Gourmet Casa Kitchen
I introduce to you my new baby; the Gingerbread Buckwheat Crepe. It’s wholesome and satisfying, like cookies from a grandparent, but with fewer questions about your current employment status and non-existent significant other.
via Gingerbread Buckwheat Crepes — TheHenchVegan
We love Buckwheat here at LiEBES. Especially of the sprouted kind. Using sprouted buckwheat, this delicious recipe produces surprisingly fluffy and light pancakes that are packed full of nutrients.
via Sprouted Buckwheat Pancakes with Almond Butter Date Syrup — LiEBES – The better breakfast! © 2015 Liebes.
Buckwheat biscuits taste a bit different than other cookies you might have ate. They have a spicy halva taste and go great whit strong tea or chai. This taste is a result of using only buckwheat flour. Originally there was a bit of plain flour in the recipe but I changed that for two reasons. Buckwheat flour is gluten free, so those sweet babies are great for people with gluten problem. Secondly, they are just healthier in this version and still perfectly tasty. […]
via BUCKWHEAT BISCUITS — ~ M O N A L U ~
I never really knew what scones were all about until I had some for breakfast at Squam…and I decided I would have to try to bake some myself. I found this wonderful recipe using oats and buckwheat flour, that is as good for you as it is tasty. Add some cherries and chocolate chips, and […]
via Cherry chocolate chip buckwheat scones — Danube66
“This particular cake is a decidedly winters edition. The buckwheat flour undercuts the sweetness with a nutty overtone, and the rosemary adds an unexpected herb-y twist. Hazelnut and chocolate, because they both make everything better! […]
via Pear Buckwheat Cake with Rosemary, Dark Chocolate & Hazelnuts — highgate hill kitchen