Buckwheat is a gluten-free pseudograin with a distinct nutty flavour. Originally from Central Asia, it is high in quality protein, fibre, magnesium, and iron. When roasted, buckwheat adds a crunchy, nutty note to salads, muesli, or bowls. Cooked, it serves as a perfect gluten-free side dish, salad base, or warm porridge.
Cooking instructions:
– Rinse the buckwheat thoroughly under cold running water using a fine sieve.
– Bring to a boil with double the amount of water (ratio 1:2).
– Reduce the heat, cover with a lid, and let the buckwheat simmer for about 15 minutes without stirring.
