Here we are in installment three of Gluten Free grains and today it’s all about buckwheat. Don’t let the name fool you, this stuff isn’t even in the wheat family at all – it’s actually related to rhubarb! Buckwheat is rich in flavonoids (antioxidants) and is a good source of magnesium (which helps to strengthen the immune system and keep the heart healthy). Buckwheat is good for your cardiovascular system, too. It’s also a great food for those with diabetes, as it can be helpful for regulating blood sugar. Here are a few ways to enjoy your kitchen’s newest ingredient!
Kale Noodle Bowl
Check out my Krazy Kale post for more kale recipes!
- 1 bunch kale
- 1 package buckwheat soba noodles (try King Soba or Eden brands)
- 1 ripe avocado
- 1 clove of garlic
- 1 tablespoon extra virgin olive oil
- 3 tablespoons white miso (Eden brand is good)
- 1/2 lime
- sesame seeds to garnish (optional)
Bring large pot of salted water to boil, add noodles and follow the package instructions to cook. While noodles are cooking, de-stem kale and cut into ribbons. In a blender or food processor combine avocado, garlic, miso, olive oil, juice from 1/2 lime and 3/4 cup water (or more or less to achieve a consistency you like). When noodles are cooked, drain and rinse with hot water. In a large serving bowl combine kale, noodles and avocado miso dressing
Garnish with sesame seeds and serve with a wedge of lime.
- 1 1/2 cups buckwheat
- 1/4 cup olive oil
- 1 bunch of mint, chopped (about 1/2 cup)
- 3 cloves garlic, minced
- 2 to 3 red bell peppers, diced
- 2 jalapeno peppers, diced
- 6 to 8 scallions, sliced
- Freshly squeezed lemon juice (1 lemon is good here)
- Kosher salt
- Freshly ground black pepper
Bring 3 cups of water to a boil in a saucepan over high heat. Stir in the buckwheat; reduce the heat to medium-low, cover and cook for 8 to 9 minutes or until tender. Drain.
Toss the buckwheat with the oil in a mixing bowl to coat evenly. Add the mint, garlic, bell peppers, jalapeno peppers and scallions; mix to incorporate.
Sprinkle the lemon juice over the mixture, then season with salt and pepper to taste and toss to incorporate. Serve warm or at room temperature.
And try this for a great school day send-off:
- 1 cup buckwheat flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups buttermilk (shake it up!)
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- Butter, for the skillet
Preheat oven to 350. Make the pancakes: in a mixing bowl, mix together the flour, sugar, baking powder, baking soda and salt. In a liquid measuring cup, measure out the buttermilk. Beat in the egg and vanilla extract. All at once, add the wet ingredients to the dry ingredients and mix until just combined (it’s cool if the batter has a few little lumps in it).
Preheat your skillet over medium-low heat and brush with 1 1/2 teaspoons of butter. Give the batter a light swirl with a spoon (to keep buckwheat from separating). sing a 1/4-cup measure, scoop the batter onto the warm skillet. Cook for 2 to 3 minutes until small bubbles form on the surface of the pancakes and flip. Cook on the opposite sides for 1 to 2 minutes, or until golden brown. (if you’re making a big batch, you can transfer the cooked pancakes to a baking sheet and place in a 200 degree oven to keep warm)
Repeat the process with the remaining batter, adding more butter when needed. Serve immediately. Top with fresh berries for added yumminess and brain power!
What are your favorite Gourmet Dad GF recipes so far?