Description
Crushed buckwheat is buckwheat groats crushed on smaller pieces.
Buckwheat was brought to us in 12th century from the southern hills of the Himalayas. It gained its Czech name thanks to the pagan invaders who spread it to Europe. Buckwheat, along with quinoa and amaranth, belongs among pseudo-cereals - in human nutrition they are of the same use as cereals, but they botanically belong to different groups. All pseudo-cereals are naturally gluten-free.
Tips and recipes to use buckwheat fine-ground:
- Porridge - cook buckwheat in a plant-based drink and sweeten it with your favourite syrup
- Cream or pudding - blend the above stated porridge, decorate it with nuts and fruits
- Pancakes, rissoles, meat loaf - season the cooked buckwheat, add an egg or Hraška or ground linseed and cooked vegetables, make the shape of a pancake and fry it in the oil or bake in the oven
- Cake basis - cook buckwheat in a plant-based drink and let it bind in a cake shaping form
- Spreads - with onion, with baked garlic, with herbs
- Buckwheat hummus - blend buckwheat (rinsed and soaked for 10 hours), canned or cooked chickpeas and for 20 minutes soaked dried tomatoes, season with olive oil and lemon juice
- Into soups
- Salty cakes (quiches) filling
Try other types of products processed from buckwheat groats as well!
- Peeled buckwheat groates
- Buckwheat flakes
- Buckwheat bulgur
- Unpeeled buckwheat
- Buckwheat porridge
- Buckwheat flour
- Buckwheat pasta
- Buckwheat pasta Soba quinoa
Composition
Buckwheat*. May contain traces of gluten, peanuts, soya, nut shells and sesame. * product of controlled organic farmingStorage
Store at temperatures up to 25 ° C and relative humidity up to 70%.
