Buckwheat is a highly nutritious grain-like seed that has been consumed for centuries. At Billabong Retreat we love cooking and baking with buckwheat due to its rich nutritional profile:
- Highly Nutritious: Buckwheat is a good source of essential nutrients, including protein, fiber, vitamins, and minerals. It contains B vitamins (B6, pantothenic acid, niacin, riboflavin, and thiamin), magnesium, phosphorus, zinc, iron, and folate.
- Gluten-Free: Buckwheat is naturally gluten-free, making it a suitable grain alternative for individuals with celiac disease or gluten sensitivity.
- Rich in Antioxidants: Buckwheat contains various antioxidants, such as rutin, quercetin, and other phenolic compounds. These antioxidants help neutralize harmful free radicals in the body, reducing oxidative stress and inflammation.
- Heart Health: The presence of rutin in buckwheat has been associated with potential cardiovascular benefits. Rutin can support healthy blood vessels and circulation, which may help reduce the risk of heart disease.
- Blood Sugar Regulation: Buckwheat has a low glycemic index, meaning it causes a slower and more moderate rise in blood sugar levels compared to high-carbohydrate foods. This property can be beneficial for people with diabetes or those looking to manage blood sugar levels.
- Improved Digestion: The fiber content in buckwheat can aid in digestion and promote regular bowel movements. It may also support a healthy gut microbiome, which is essential for overall digestive health.
- Rich in Plant-Based Protein: Buckwheat is an excellent source of plant-based protein, containing all essential amino acids, making it a valuable addition to vegetarian and vegan diets.
To celebrate our love for this superfood our breakfast chef Denise has shared this delicious recipe for you to try at home.
2 cups buckwheat flour
1 cup cacao
2 cups coconut sugar
1.5 tsp baking power
1 cup vegan buttermilk (1tbsp lemon juice, 1 cup soy milk)
1 cup coconut oil
1 tsp vanilla extract
1/2 cup vegan chocolate chips
1/2 cup vegan chocolate chunks
1 tbsp Instant espresso
- Preheat the oven to 180 degrees celsius. Prepare a 9 x 9 inch tray and line with baking paper.
- Sift buckwheat flour and cacao powder into a mixing bowl. Add sugar, baking powder, salt and instant espresso and mix together.
- Prepare your vegan buttermilk. Add 1 tablespoon of lemon juice to a measuring jug. Add soy milk to the 240ml line and let it curdle.
- Add vegan buttermilk, melted coconut oil and vanilla to the dry ingredients and mix together to form a thick batter.
- Add vegan choc chips and chunks to the batter and mix in.
- Pour the mixture into the baking dish.
- Bake for 40 minutes
- Remove from the oven and rest for 15 minutes before moving to a rack to cool.