Download organic certificate from HERE (requires Adobe PDF Reader).
Buckwheat, which is not part of the wheat family, is a suitable and nutritious grain for people who are sensitive to wheat or other gluten grains. It can be ground into flour or cooked whole. The buckwheat plant produces a seed that is 3-D triangular in shape and has a black hull. Hulled buckwheat has had the outer black layer removed, the resulting grain being yellowish in colour.
Directions:
After rinsing, add one part buckwheat to two parts boiling water or broth. Bring to the boil then turn down the heat, cover and simmer for about 30 minutes.
It has a distinctive nutty flavour and can be cooked and served in a similar way to rice.
It can also be a great addition to soups, used to make tabouli or even a gluten-free porridge.
Ingredients:
Buckwheat from organic farming
Nutritional information per 100 g:
Energy - 1513 kJ / 362 kcal
Fat - 1.7 g
of which saturated - 0.3 g
Carbohydrate - 75.9 g
of which sugars - 0.1 g
Proteins - 9.3 g
Fiber - 4 g
Salt - 0.005 g
>China
200 g
Recipe from Zoya.bg
Raw Muesli
Ingredients 1/2 c raw untoasted buckwheat /> 1 1/2 c filtered water for soaking
1/2 tsp freshly grated ginger, or more to taste, but not too much
1/2 cup cashews, soaked 10-20 mins, rinsed and drained
1/2 cup filtered water
juice of 1 lime
1 tsp lime zest (grated lime rind)
2 tsp agave syrup
4 lg fresh figs, diced small
1 cup cucumber, diced small
Place buckwheat in 3/4 c filtered water and allow to soak for 15-20 mins. Rinse well making sure slippery residue is removed. Toss with fresh ginger and 2 tbsp lime juice and set aside. For the Lime Creme - In a high speed blender place soaked cashews, 1/2 c filtered water, lime juice & zest, and agave syrup. Blend well and scrape down sides until smooth and creamy. Pour into serving creamer. To assemble - Place diced figs and cucumbers into each serving dish, top with buckwheat and drizzle generously with creme.
