Lately I see more and more recipes where buckwheat flour is used. I am not a stranger to the buckwheat and I enjoy it regularly but as a groats. I usually would have it with a simple sauce or just with a bit of butter.
But seeing so many delicious looking recipes I was really tempted to try out a few.
So yesterday I spent quite some time in my kitchen cooking, baking and trying out and I ended up with 3 recipes I would like to share with you.
What is Buckwheat?
Buckwheat is a plant cultivated for its triangular grains. Although it’s called buckwheat it’s actually not wheat so it gluten-free.
A grain that is technically the fruit of a plant related to rhubarb, buckwheat is high in protein and B vitamins and rich in iron, calcium, and many other goodness.
How to select?
Buckwheat is sold in whole, cracked form or as flour. When buying make sure that you check the packaging and the content. It should be free from any dirt, grime, pebbles and make sure there is no evidence of moisture.
How to store?
Store buckwheat in an airtight container and keep in a cool dry place. Buckwheat flour should be always stored in the refrigerator.
Stored properly, whole buckwheat can last up to one year, while the flour will keep fresh for several months.
Now back to the delicious recipes I want to share. Here you will find three recipes I liked the most. All of three are easy to make and won’t require a lot of ingredients. Hope you will enjoy them as much as I did!
Cocoa and Cinnamon Buckwheat Pancakes
Pizzoccheri is, thick, flat noodle made of buckwheat and is speciality dish of Valtellina in the Italian Alps. Pizzoccheri dish usually combines buckwheat noodles, potatoes, cabbage and cheese. But I enjoyed it with just a simple tomato sauce and little bit of cheese.
Walnut and Raisin Buckwheat Cookies
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