Buckwheat is not a cereal, but a herbaceous plant that produces buckwheat grains as seeds. The seeds are special triangular grains that resemble mini beechnuts. Buckwheat itself has a nutty taste of its own. The seeds are then crushed into buckwheat flakes or finely ground into buckwheat flour.
Buckwheat contains more vegetable proteins than other grains and is in itself gluten-free. Because of the many proteins, buckwheat flour is highly recommended for avid athletes. Buckwheat contains a lot of fiber. Dishes prepared with buckwheat flour therefore give a feeling of satiety and energy for longer. Buckwheat also has a lower score on the glycemic scale than, for example, rice, wheat or corn. As a result, your blood sugar level rises less quickly, so that you are less hungry again.
One of the most popular uses is making delicious buckwheat flour pancakes which are super easy to make. But various other cakes, cookies and baked goods are just as tasty or even tastier with buckwheat flour instead. normal flour. You can also make buckwheat bread and buckwheat cake.
Ingredients: buckwheat flour
Allergen information: May contain traces of gluten, nuts, soy, egg, peanuts and sesame.