By: Svetlana Pasarić |
Buckwheat - delicious and healthy |
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Buckwheat is a seed of Fagopyrum esculentum plant, which belongs to the family Polygonaceae.
This plant originally comes from Asia.
From 10th to 13th century buckwheat was widely cultivated in China, before it spreads to Europe and Russia, and later to America.
Buckwheat is now the most popular in Russia and Poland, where it plays an important role in traditional cuisine.
It is also widely used in the U.S., Canada and France - a country known for crepes - pancakes made of buckwheat flour.
Although you might think that buckwheat is a grain, it is not true.
Despite being considered a grain in cuisine because of its nutritive value, buckwheat botanically belongs to the category of green leafy vegetables. According to some sources it is even considered as a fruit.
Buckwheat seeds are similar to wheat seeds in size, but they have a unique triangular shape.
Buckwheat flowers are very aromatic, which attract bees that use them for making a special honey. It has a dark color, strong aroma and special healing properties.
Buckwheat is often used as a substitute for rice or is prepared as porridge.
Buckwheat flour is also frequently used, which can have a darker or lighter color. Darker flour contains more nutrients.
Buckwheat does not contain gluten, which makes it suitable for people who are allergic to it.
Buckwheat flour can be used for making pancakes which are a real treat!
The healing properties of buckwheat
A few reasons to include buckwheat in your daily menu:
- it is rich in dietary fiber
- it contains eight essential amino acids
- it is rich in minerals - contains phosphorus, magnesium, iron, zinc, copper and manganese
- it is rich in flavonoids, especially rutin
- it reduces blood sugar levels, which makes it excellent for diabetics
- it was found that buckwheat lowers high blood pressure and cholesterol
- it does not contain gluten, which makes it suitable for people with a gluten allegry
- it maintains the health of the cardiovascular system
- it reduces the risk of cancer
Recipes
Thick pancakes made of buckwheat flour
Ingredients:
- 1 ½ cups of buttermilk (it can be replaced by a mixture of yogurt and milk or sour milk)
- 3 soup spoons of melted butter
- 6 soup spoons of buckwheat flour
- 6 soup spoons of white flour
- 1 teaspoon sugar or agave syrup
- ½ teaspoon of baking soda
- ½ teaspoon of baking powder
- butter or oil for baking pancakes
Preparation:
Mix dry ingredients in one bowl and buttermilk and butter in another bowl. Mix both bowl content together and mix well. Let the mixture sit for 45 minutes or, preferably, leave it overnight.
Heat the pan and add one tablespoon of butter or oil. When butter dissolves, flatten the dough with a spoon and form a pancake with a 8-10 cm diameter.
Bake for a few minutes, until it becomes brown and then turn it over and bake the other side.
Pour maple syrup over the pancakes or put jam over them.
Thin pancakes made of gluten-free buckwheat flour
Ingredients:
- 100g of buckwheat flour
- 100g of rice flour
- 25 g of sugar
- ½ teaspoon of baking soda
- ½ teaspoon of salt
- 25 g of butter
- 350 ml of milk or water
Preparation:
Mix dry ingredients in one bowl and milk and butter in another bowl. Mix the contents of both bowls together and stir well. Let the mixture sit for 30 minutes.
If the dough is too thick, add more milk. Dough should be of the same density as for ordinary pancakes.
Bake as ordinary pancakes. Serve them topped with honey or maple syrup.
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