Buckwheat is one of my favorite fruits. That’s right – buckwheat is actually not a grain, but a fruit seed related to rhubarb. This also means there’s no ‘wheat,’ so it’s a wonderful option for those looking for gluten-free grain alternatives.
Whole buckwheat is a very nutritious food. The protein in buckwheat contains all eight essential amino acids. It is also high in fiber – just one cup provides 4 grams, making it heart-healthy by controlling blood pressure and reducing cholesterol. Buckwheat is high in minerals such as magnesium, iron, phosphorus and manganese. And, it has been shown to regulate blood sugar levels, making an excellent choice for diabetics.
You can find buckwheat in many forms. Groats are the hulled grains of buckwheat and Kasha is a porridge made from them. You can also use buckwheat flour in pancakes (a great nutty flavor…I’ll work up a batch soon;-), or cream of buckwheat which is what we enjoy here.
Buckwheat Indian Pudding
I have made this for both breakfast and dessert. Top with sauteed bananas for an extra shot of potassium – and flavor.
2.5 C organic milk (I used almond)
1/4 tsp. each: cinnamon, ginger, nutmeg
4 TB agave nectar
1/2 C organic currants or raisins
1/2 tsp. sea salt
1/4 C organic Blackstrap molasses
1/2 C cream of buckwheat
In medium sized saucepan, combine all expect buckwheat. Stir until mixture comes to boil. Slowly stir in cream of buckwheat and cook on medium-low about 8 minutes, stirring often. Remove from heat, cover and allow to stand 5 minutes. Stir to blend.