Buckwheat is one of my favourite grains. It isn’t actually a grain at all but a seed that is related to rhubarb (I don’t hold this against it), and it is gluten–free, despite its confusing name. So complicated and exotic for such a happy, doughy, laid back…..ingredient. It is not very dense, you can actually eat it raw (like in my fave dry cereal here), or scatter it on top of anything that needs a bit of chomp, like this delicious coconut yoghurt.
When it is cooked it reminds me of short grain rice or barley. Really comforting and ‘fat’ which may have something to do with the fact that it has the longest transit time in the gut of all of the ‘grains’. For this reason, it helps you feel satisfied and is also a great blood sugar stabilizer, which is crucial in fighting and preventing cancer.
