Buckwheat (Fagopyrum Esculentum) is not actually grain and definitely not wheat, but actully a cousin of rhubarb and sorrel. The part used are the seeds from the flower. Buckwheat flowers are very fragrant and bees love them, producing a strong dark honey. Buckwheat has been adopted as a grain due to its nutty flavour and appearance.
Native to Asia and Northern Europe, buckwheat was first cultivated around 4000BC in the Balkans, but really took hold in inland Southeast Asia. From there it spread throughout Asia then Europe, before being introduced in to the Americas by the Dutch in the 17th century.
Buckwheat is naturally gluten free and packed with nutrients, containing high levels of:
Also called groats, the pyramid shaped seeds are commonly used in granola, cakes, salads and risotto.
Sometime called buckwheaties, the seeds have been soaked to activate them before dehydrating until crunchy.
Both the more traditional buckwheat groats and the super charged raw sprouted buckwheat add a fabulous crunch to your raw chocolate recipes, salads, smoothies and homemade granola.
Buckwheat flour is commonly used in pancakes, breads and Japanese soba noodles and has a history of use going back some 8000 years! We use buckwheat flour in our raw chocolate caramel shortbread recipe.