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Recently I have been experimenting with Buckwheat and having great success. Despite the name it is not a grain but a fruit. WHFoods has some great info about it’s nutrient qualities, mostly being a big source of manganese, read Mark Sisson’s post on the importance of this mineral.  It has a sweet nutty flavour and I have used two methods for preparation. 1. Fermentation - a 3 day process for the pancakes, omitting the dairy.  2. Kasha - roasting and simmering for the salad. This month’s Delicious magazine has a recipe for Buckwheat Polenta so that’s next on my list as well as Buckwheat Porridge as a breakfast alternative with nuts, seeds and dried fruit. I have used raw organic Buckwheat for both recipes. Hope you enjoy..

Fermented Buckwheat Pancakes

Place one cup of raw buckwheat in 2 cups of cold water leave to ferment for 2 days, changing the water each day. Drain and rinse, add 1/2 cup water and puree with a stick blender, cover and allow to ferment overnight.

Add 1 whole beaten egg, 2 egg whites beaten to stiff peaks, 1/2 cup water, 1/4 tsp baking soda and a pinch of salt, stir to combine.
Heat a heavy based frying pan to medium hot add in a teaspoon of ghee. Cook 1/2 cup measures of batter one at a time. When bubbles form flip.

Cook for a minute on the other side until golden brown

Serve a stack with Macadamia butter, bananas and maple syrup.

Go wild with the toppings, berries, coconut oil, nut butters and enjoy the light nutty flavour..

Buckwheat Kasha

In a frying pan dry roast 1 cup raw buckwheat until starting to colour. Scoop out 3 tablespoons and set aside. Turn heat down to low and stir in one beaten egg, keep stirring until the egg is broken down and incorporated into buckwheat. Add 2 cups of stock or water and stir, cover and allow to simmer for 15 minutes until all liquid is absorbed, add a little salt set aside for use.

Mixed Squash, Eggplant and Buckwheat Kasha Salad

Combine Buckwheat Kasha with lightly steamed mixed squash, fried eggplant, watercress and baby rocket, dress with some olive oil and balsamic vinegar, salt a pepper and sprinkle over reserved roasted buckwheat for extra crunch.

Kasha Buckwheat and Mixed Squash Fritatta

In a medium frying pan heat  1-2 tablespoons of ghee, add in steamed mixed squash, pour over 4 beaten eggs and leave to cook until mostly set but a little wobbly in the middle. Top with Buckwheat Kasha and watercress, season well with salt and pepper.