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Buckwheat has been getting alot of attention lately...and we are not surprised! While many people think that buckwheat is a cereal grain because of it's looks, or a wheat because of it's name, it is actually a seed of a fruit and a relative of Rhubarb. Described as a 'superfood'...it has been featured in Vogue magazine and regularly appears on Gwyneth Paltrow's health-conscious Goop website.

 

One of the distinguishing features of Buckwheat is that it does not contain any gluten making it perfect for people with an intolerance to it. It has a high protein content (11-14g per 100gm), is low in calories and high in vitamins and minerals. It is a good source of the B vitamins and the minerals manganese, magnesium, phosphorous and copper. 

 

Buckwheat contains resistant fibre and tannins which are linked to digestive health and two flavonoids with significant health-promoting actions: rutin (made famous by the Sirt Food Diet) and quercitin (a natural compound tied to what all of us seek: better longevity, heart health, endurance, immune system and more).

 

The protein in Buckwheat containing all eight essential amino acids, including lysine. This is particularly important since the body cannot produce essential amino acids on its own and depends entirely on food sources to get them.

 

Buckwheat is usually sold either unroasted with a soft, subtle flavour or roasted which has more of an earthy, nutty taste. At Lettuce we have quite a number of Buckwheat products available including crackers, bread and noodles. Try putting Buckwheat into the Search function on our website....you will be surprised at all the offerings we have available for you.

 

At Lettuce Deliver, we also love Buckwheat as it can be a very useful crop for Farmers. It can tolerate acidic soils and has a short growing season. This is important....as the short growing season makes it easy to fit into a crop rotation sequence. 

 

Crop rotations are an essential part of soil management for sustainable agriculture. So not only is Buckwheat good for people it is also good for farmlands. 

 

How do you eat it?

 

Keep it simple and cook the seeds as you would rice: rinse and drain, add to a pot with twice the volume of water, bring to the boil then cook on low until the water is absorbed – 15 to 30 minutes.  You could even add some veges to steam in the final minutes like carrots, kale or broccoli or try this mushroom risotto recipe:

 

http://www.sbs.com.au/food/recipes/porcini-mushroom-and-kale-buckwheat-risotto

 

....or try this easy delicious buckwheat pancake recipe ..

 

Ingredients:

1 cup buckwheat flour

1 1/2 tsp white sugar

1 tsp baking powder

1/4 tsp salt

1/4 baking soda

1 1/4 cups buttermilk

1 large egg, beaten

1/4 tsp vanilla extract

1 tsp unsalted butter or as needed

 

Method:

1.Whisk buckwheat flour, sugar, baking powder, salt, and baking soda together in a bowl.

2.Beat buttermilk, egg, and vanilla extract together in another bowl. Pour flour mixture into buttermilk mixture; whisk until batter is thick and smooth. Let batter rest for 5 minutes until bubbles form and batter relaxes.

3.Melt butter on a griddle over medium heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

 

We are giving away 10 packets of Ceres Buckwheat this week to the first 10 people who put 'Buckwheat' in their order note. Try something new.