Great Grains: Buckwheat

Good morning all!

I'm back with another addition to my new series here on Edible Sound Bites called Great Grains! Today the spotlight is all on Buckwheat. If you're new to the series I'm basically creating a beginners guide to gluten free whole grains. So far I've tackled millet and followed up with a recipe for Millet with Butternut Squash and Kale, which was absolutely delish if I do say so myself. I am planning to do more than one recipe per grain in case you're wondering. Hopefully I can get a nice little collection going for each of the "grains".

Buckwheat Notes

Buckwheat is a nutritious and energizing wheat free grain, which makes it an excellent choice for vegans, vegetarians and those who are sensitive to wheat and gluten. It's also a delicious alternative to the traditional a bowl of porridge made with rolled oats. Buckwheat may sound like a cereal grain but is actually a fruit seed. The raw groats are hulled and triangular in shape. They have a delicate nutty flavour and are very crunchy to eat. Toasted buckwheat groats, also know as Kasha, are different from the raw buckwheat groats, because ...you guessed it they're toasted. You can tell the difference by looking at the colour; raw groats are soft white with a slight greenish tinge (like you see in the pictures in this post), where's toasted groats are darker brown. I don't recommend baking with them or grinding them into flour. This is just a personal preference.

Nutrition Facts

Here is the nutritional profile for 1 cup of cooked buckwheat (1/4 cup dry):

Buckwheat is one of the best sources of protein in the plant kingdom. It's also a complete protein that contains eight of the essential amino acids. Now you know why it's a favourite among non-meat eaters. It also satisfies hunger, unlike refined breads and white flours/starches.

It's a very good source of minerals including manganese, magnesium, and copper. A one cup serving (cooked) contains 86 milligrams of magnesium. That's pretty good considering the RDA for magnesium is between 310 to 400 mg per day! If you're reading this thinking, "why should I care about magnesium and what the heck is it anyway", it's actually said to help lower blood pressure by improving blood flow and nutrient delivery within your body. How's that for a healthy heart?

Don't forget the fiber. This super-grain boasts 5 grams of dietary fiber for 1 cup cooked/1/4 cup dry.

Buckwheat is rich in flavonoids rutin and quercitin. Without getting too in-depth here, flavonoids are plant based compounds with powerful antioxidant properties that reduce inflammation, prevent and repair cellular damage, and promote healthy arteries. Naturally they come from fruits and veggies, but they're also found in tea, dark chocolate and red wine. Yippee!

Where To Buy Buckwheat

You can buy raw Buckwheat groats online here. And of course you'll find them at your local health food store and even some of the larger grocery stores like Whole Foods and Zehrs Markets.

Prepaing and Cooking

Just like we did with millet, first rinse the grain under cold running water for about 30 seconds to remove any dirt. Then add one part buckwheat to 2 parts boiling water. Return it to a boil, reduce the heat to a simmer and cover for 30 minutes or until the water is absorbed. This is the basic cook like oats method, but there are other ways of cooking buckwheat as well.

Check out Ashley's buckwheat bakes over at The Edible Perspective. Her Cinnamon Buckwheat Bake is one of my faves.

Uses

The raw groats can be cooked like rice and millet and then used in salads and side dishes.

Grind in your food processor or coffee grinder (for small batches) to make your own flour. You can buy buckwheat flour, but I find the taste to be a little strange. I prefer to grind it fresh when I need it. Fresh is best! It's a great alternative to other flours in both quick and yeast breads. Perhaps this is why pancakes seem to be the number thing made with it.

They make a wicked bowl of porridge. It's a great substitute for wheat and oats.

Use them as the base grain for pilafs instead of rice.

I can guarantee I'll be doing a lot of experimenting with it in the baking department. Be on the lookout next week for a buckwheat recipe.

Chocolate Brownies

Chocolate!!!

Sorry for yelling but these are one of the most moist fudgy style brownies you'll ever make. Please do me one really big favour and make these for dessert this weekend. I promise, fingers crossed, you will not be disappointed.

Every kitchen repertoire needs to have a solid recipe for scratch brownies and this is mine. You know those special treat nights when you've just got to have something chocolatey for dessert? One of these will certainly do the trick. And don't forget the vanilla bean ice cream. Mmm, Brownie a la mode.

I'm going to let you in on a little secret. Until recently I've only ever made these delights with none other than all-purpose flour. Albeit unbleached but still refined and white. Yes it has it's place in the kitchen for certain occasional purposes, but I wanted to see if I could make a change for a slightly healthier perspective. Hey a brownie is a brownie and it's still dessert. Anyway, taking a leap of faith that it would work, I swapped the super refined all-purpose flour out for one of my favourites, whole grain red fife. Locally from Peterborough Ontario, it's Canada's oldest wheat discovered by David Fife. It's quite nutritious too.

Time for a mini history lesson!

When I was younger we got to visit my family often in Peterborough since my dad grew up there. There was this one time when we took a trip to the historic Lang Grist Mill; the site where David Fife first started grinding red fife wheat into flour. The mill is part of the Lang Pioneer Village from the early 1800's that's still grinding red fife wheat into flour to this day.

I'm going to have to get back here one of these days.

A rich decadent chocolate treat that is quick and easy to get in the oven in no time flat. The best part is I couldn't even tell that I used red fife flour instead of all-purpose. 

Your family will go crazy for these.

Best Ever Chocolate Brownies (makes 16, 2-inch squares)

Print or Email This Recipe

Ingredients:

• 8 oz semi-sweet chocolate
• 1/4 cup salted butter, softened
• 1 cup dark brown sugar, packed
• 1 tsp pure vanilla
• 2 large eggs, room temperature
• 1/2 cup red fife flour (you may also use all-purpose if you prefer it or can't find red fife)
• 1 tsp baking powder

Directions:

1. Preheat oven to 350*F. Grease and flour an 8x8 inch baking pan.
2. Melt the chocolate and butter using a bain marie (place the chocolate + butter in a heat-proof bowl and place over a snug fitting saucepan of simmering water, but don't let the bowl touch the water). Stir consistently until melted. Set aside to cool for 5 minutes.
3. Add the brown sugar and vanilla to the chocolate mix and stir to combine. Add the eggs one at a time, mixing well after each addition.
4. In a separate bowl, mix together the flour and baking powder, add to the chocolate batter, and mix well.
5. Pour into the prepared pan and bake for 30-35 minutes, until the center is almost firm to the touch and a toothpick inserted into the center comes out clean.
6. Let cool in the pan. Cut and serve.

**Note** To bring your eggs to room temperature just gently place them in a bowl and cover with hot tap water. Let them sit in the water for 2 minutes and remove.