Despite its name, buckwheat is not related to wheat, cereals or grasses of any kind. Buckwheat is a fruit seed that is related to rhubarb and sorrel, which is why some people choose buckwheat as a substitute in response to wheat and gluten allergies. The flowers from buckwheat are very fragrant when they bloom and produce a strong flavoured honey. If you are wondering how to eat buckwheat in raw form, you can try using it in a special porridge recipe. Buckwheat is an energising and nutritious plant food that is available all year. It can also be served as alternative to rice.
Soak 2 cups of buckwheat groats for at least eight hours overnight in a bowl filled with 4 cups of water.
Remove the groats from the water and dehydrate them by straining them with a strainer. Spread them out to dry on a plate or paper towel.
Place the raw buckwheat groats into a food processor after they have dried.
Measure out 1/3 cup of agave nectar. Pour the nectar into the food processor with the buckwheat groats.
Add 1 1/2 tsp of vanilla extract, 1/2 tsp of ground cinnamon and a pinch of sea salt to the goats and nectar. In place of the cinnamon, you can alternatively add 1 tbsp of raw cacao powder.
Blend the mixture in the food processor, opening it up and scraping the sides every once in a while to make sure all the groats are blended well. The buckwheat should resemble the texture of oatmeal once it has been fully blended.
Pour equal amounts of the mixture into two bowls.
Cut up some fruit into small pieces. You can use apples, bananas or different types of berries.
Garnish the buckwheat porridge with your fruit pieces. Pour a dash of almond milk or other nut milk on top of the fruit and porridge for extra flavouring.
Store any extra buckwheat porridge or groats in a container and place it in your fridge. It will last up to a couple of weeks.
You can soak the buckwheat for just one hour, but you will be able to digest it better when you soak for a longer period of time.