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Ingredient Spotlight: BUCKWHEAT

Welcome to the Ingredient spotlight issue #2: BUCKWHEAT.

I was formally introduced to buckwheat only about 6-7 years ago, and at first I didn't even try it.

There's no good reason for that, except that quinoa, at the time, was more appealing to me, so it took me a little time to 'break the ice' as they say. But the moment I tried it, it became one of the staples in my kitchen.

There is something about making cooked buckwheat part of your meal that is very satisfying, and that is why I loved it so much. Not long after my initial contact with Buckwheat, I began using it as a raw ingredient. Sprouting and dehydrating it, giving it the crunchy texture I had been lacking of in my granola and various other dishes.

Although buckwheat sounds similar to wheat, it has nothing to do with it, and it's actually a gluten free grain with incredible nutritional benefits!

Here are some buckwheat evidence-Based Health Benefits:

  1. Rich in vitamins and minerals: Niacin, Riboflavin, Magnesium, Manganese, Copper, Iron, Phosphorus and more. All of these are beneficial for cholesterol level, metabolism, anemia, tissues and growth; therefore they are essential for the heart health, blood, bones, digestive system and more.

  2. High quality plant protein: One cup of cooked buckwheat groats contains 5.68 g of protein and 12 different amino acids including all 9 essential amino acids, especially lysine, threonine and tryptophan, which make the buckwheat a great source of complete/whole plant protein . (1)

  3. Fiber: Buckwheat is a source of complex carbohydrates as it contains a decent amount of fiber, so it is digested more slowly and it also increase satiety (the feeling of fullness after a meal).The body takes longer to break down complex carbohydrates, This slows down digestion and helps keep blood sugar levels stable for longer periods of time, which is ideal for diabetes and altogether for a healthy and balanced body. Some of the soluble carbs in buckwheat have been shown to help moderate the rise in blood sugar after meals. (1) (2) (3) (4)

We use buckwheat in two different forms:

1. Sprouted buckwheat

2. Buckwheat flour

We use sprouted buckwheat in our raw cake base, as it helps us get a crunchy and beautiful texture!

We also use buckwheat in all of our baked goods, and you can also find it in these cakes: crumble cheesecake. crack pie and three layers cake.

Stay tuned for a new and easy buckwheat recipe coming next week!


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