Buckwheat Recipes

 

Buckwheat Granola
Buckwheat Granola

Ingredients:
1-1/2 cups soaked Nature's Earthly Choice Buckwheat
3 cups Nature's Earthly Choice quinoa - toasted
4 tbsp coconut oil, melted
25-30 drops vanilla stevia
1 heaping tbsp. ground Nature's Earthly Choice chia seeds mixed with 1/3 cup water
1 tsp cinnamon
Pinch of salt

Directions:

  • Preheat oven to 325 F. Bake toasted Buckwheat for about 20 minutes on a parchment lined baking sheet (to dry out a bit) unless you didn't soak yours.
  • Combine Buckwheat, quinoa puffs, salt and cinnamon in a medium bowl. Make chia mixture, mix in stevia and coconut oil. Mix into dry mixture. Spread on a parchment lined baking sheet. Bake for 40 min, stirring around periodically to prevent burning. Makes enough granola for 4 bowls of cereal.

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Creamy Buckwheat Porridge
Creamy Buckwheat Porridge

Ingredients:
1/4 c raw Nature's Earthly Choice Buckwheat
1/4 c milk (or milk of choice)
1 c water
1/2 small banana, thinly sliced

For additional mix-in Ingredients:
Cinnamon
Chopped fruit
Nut/seed butter

Directions:

  • Grind Buckwheat in a spice/coffee grinder for 2-3 seconds, two times.
  • In a small saucepan bring Buckwheat, water, and milk to a boil and reduce heat, stirring frequently.
  • After four minutes, stir in banana and keep whisking frequently for two more minutes.
  • Serve with cinnamon, chopped fruit, and nut/seed butter.

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Buckwheat Groats
Buckwheat Groats

Ingredients:
1 cup Buckwheat (whole)
1 egg, slightly beaten
1 tbsp. melted butter
1 tsp. salt
2 c. cold chicken broth (or water)

Directions:

  • Combine Buckwheat with slightly beaten egg and butter in saucepan. Add salt and chicken broth (or water). Cover and simmer 15 minutes. Stir several times. Cover and bake in 350 degree oven for 10 minutes or uncover and finish cooking on the stove top.

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Cauliflower And Buckwheat Baked With Cheese
Cauliflower And Buckwheat Baked With Cheese

Ingredients:
1 small cauliflower
1 cup Nature's Earthly Choice Buckwheat groats
1 tsp. Soy Sauce
2 cups boiling water
1 can fat free Cream of Mushroom soup (healthy Style), condensed
1/4 can water
2 Tbs. lemon juice
1 tsp. vegetarian Worcestershire sauce
4 ounces shredded cheddar cheese (fatfree)

Directions:

  • Steam cauliflower after breaking into florets (about 10 min.) Run under cold water to stop cooking. Spray a pan with PAM (or whatever) and saute Buckwheat for a minute or two; slowly add 2 cups boiling water and 1 tsp. Soy Sauce. Cook over low heat, covered, until done (most of the water is absorbed) - about 20 minutes.
  • Mix the mushroom soup, water, lemon juice, Worcestershire sauce and cheese. Add cooked cauliflower and kasha. Bake uncovered at 350F for 30 minutes until hot and bubbly.

Notes:

  • I Bake it covered at 375F for 20 minutes, then uncover for about 20 minutes more.
  • Use a 2-qt. casserole
  • I found a fatfree "cream of mushroom soup mix" that I make quite thick and then I omit the water.

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