Buckwheat is not a grain, but a seed. Related to the rhubarb fruit, this seed has become a great alternative to grains for those who are gluten and wheat intolerant.
These little seeds boost quite the nutrient profile. They contain an impressive amount of protein (about 20 grams in a cup) and are high in essential amino acids lysine and arginine, which helps reduce cholesterol and stabilize blood sugar levels. They are also high in fibre and magnesium.
This recipe requires hulled buckwheat (or buckwheat groats) which are pale tan to green seeds (as opposed to Kasha, which is roasted buckwheat and dark brown in colour).
To aid digestion, the buckwheat groats are soaked in water and apple cider vinegar. This removes the phytic acid and improves the absorption of minerals. Don’t worry about this step, it will not leave the buckwheat tasting acidic.
While this recipe requires foresight (you need to soak the grains overnight), it whips up fast to give you a thick and filling porridge laced with the sweet tanginess of berries. It also keeps well in the fridge, so you can make it on the weekend and then divide it into small glass jars to grab on your way to work during the week.
Adapted from My New Roots
Zissy is the co-founder of Nutreats. She likes to make things, do things and wear things.