Far from stopping at the famous Breton pancakes, buckwheat is a gourmet ingredient that can be enjoyed in savory or sweet preparations. From appetizer to dessert, including a drink of Japanese origin, discover 15 tasty buckwheat recipes.
What is buckwheat?
Also called “Black wheat“, buckwheat is an annual plant whose seeds are used for human and animal consumption. It is a “pseudo-cereal”, like quinoa, because it does not belong to the grass family.
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It is cultivated mainly in Asia and Eastern Europe. It is however present in France, and more particularly in Brittany where it is used as a basic ingredient for the creation of the famous Breton galettes.
What are the benefits of this plant?
Buckwheat offers an excellent source of vegetable protein. Also rich in fibre, it promotes fast satiety while ensuring a good intestinal transit.
This plant is rich in manganese, magnesium and phosphorus, minerals that help fight fatigue. It also has an interesting content of group B vitamins, and in particular vitamin B9. The latter is particularly recommended for pregnant women at the beginning of their pregnancy, as it helps to prevent a malformation of the child’s neural tube.
Buckwheat is finally gluten-free. It is therefore an alternative to traditional wheat for intolerant people, just like rice.
How to cook buckwheat?
Buckwheat is cooked in the form of flour or seeds. There is also a simple or previously grilled version. Called kasha, these seeds bring a slightly smoky flavor to your recipes, while enhancing the taste of buckwheat, close to that of hazelnut. Cooked for 20 minutes in boiling water, the seeds replace rice or pasta in your everyday recipes. They are also used as a base to compose gourmet salads.
Do you prefer sweet flavors? The seeds are cooked in milk to make succulent porridges.
Buckwheat flour is used in making cakes, pancakes or blinis. It also makes it possible to make the famous Japanese soba noodles. Although it can be used alone, buckwheat flour does not rise, unlike other varieties. You can also mix it with other flours, to lighten your preparations.
Want to cook buckwheat recipes? Come and discover our selection of 15 savory and sweet buckwheat preparations.
Buckwheat dumplings For 2 people. Rinse 140 g of roasted buckwheat (or kasha). Cook covered for 3 minutes in 25 cl of vegetable broth. In a bowl, beat 1 egg with 50 g of parmesan, 1 tbsp. c. garlic powder and a little curry or ras-el-hanout. Then add the buckwheat seeds and mix everything quickly. Form balls by hand. Cook each element for 5 to 10 minutes in a pan with a little olive oil. Serve the meatballs with a yoghurt, lemon and chive sauce.
Buckwheat, tomato and zucchini salad Rinse 200 g of buckwheat. Place them in a saucepan with twice their volume of water. Bring to the boil, then cook for 5 minutes covered. Remove from the heat and let the seeds swell for 15 minutes. Rinse then drain. Dice 1 tomato and 1 zucchini. Peel and mince 1 shallot. Prepare a vinaigrette with 2 tbsp. at s. olive oil, 1 tbsp. at s. water, 2 tbsp. at s. lemon juice, salt and pepper. Combine ingredients and serve with vinaigrette.
Porridge Heat 30 cl of vegetable milk in a saucepan. Then add 50 g of buckwheat flakes and leave to swell for 2 to 3 minutes. Serve with fresh fruit, chocolate shavings, grated coconut or crushed almonds.
Sweet crepes Place 250 g of buckwheat flour and 8 g of baking powder in a salad bowl. Incorporate 1 beaten egg, 2 egg whites, 250 ml milk, 260 ml water, 40 g sugar and a little vanilla flavouring. Beat the mixture before letting it sit. Cook the pancakes in a lightly oiled skillet. Serve plain or garnished with fruit.
Buckwheat and chocolate biscuit In a bowl, beat 1 egg with 125 g of sugar and 80 g of melted butter. Then add 150 g of buckwheat flour, 1 tbsp. c. of baking powder, a pinch of salt. Mix until a homogeneous mixture is obtained. Add 125 g of chocolate chips and stir again. Form slightly flattened balls and place them on a baking sheet previously covered with parchment paper. Bake the biscuits for 12 min at 180°C. Leave to cool before tasting.
Buckwheat salad with salmon and cherry tomatoes For 4 people. Rinse 300 g of buckwheat seeds before placing them in twice their volume of salted water. Bring everything to a boil, then cook the seeds for 12 minutes over low heat. To preserve the crunchiness of the wheat, rinse it with cold water after cooking. Cut 250 g of cherry tomatoes in half. Prepare a vinaigrette with 3 tbsp. at s. olive oil, lemon juice, salt and pepper. Serve the buckwheat with cherry tomatoes, a slice of smoked salmon, a few basil leaves and the vinaigrette.
Soba noodles, tofu and mushrooms For 2 people. Cook 250 g of soba noodles for 4 to 5 minutes in boiling water before rinsing them in cold water and setting them aside. Dice 200 g of silken tofu and 80 g of mushrooms into strips. Bring 1.5 L of vegetable broth to a boil, garnished with 4 tbsp. at s. soy sauce and grated ginger. Arrange the noodles in a deep dish with the tofu, the mushrooms, and pour broth over them. Sprinkle with sesame seeds.
Buckwheat apple crumble Butter a crumble mold. Peel 6 apples, seed them, cut them into strips before arranging them in the dish. Mix in a bowl 60 g of wheat flour, 40 g of buckwheat flour, 100 g of butter and 50 g of sugar. You can also add some crushed almonds. Mix the preparation with your fingertips until it becomes sandy. Sprinkle the apples with this mixture. Bake the crumble for 30 min at 180°C.
Buckwheat pancakes Pour 100 g of buckwheat flour, 10 cl of milk, 2 cl of water, 1 egg, ¼ tsp into a salad bowl. c. baking soda, ½ tsp. c. salt. Beat the mixture with a whisk. Leave to rest for 30 mins. If the dough is too firm, you can add a little water. Then cook the pancakes in a lightly buttered or oiled pan.
Buckwheat and banana muffins In a bowl, mix 140 g of buckwheat flour with a sachet of yeast, 90 g of brown sugar and 50 g of cornstarch. In a second container, beat 2 eggs with 3 tbsp. at s. and a half of milk. Crush 2 bananas on a plate and add the puree to the liquid preparation. Mix everything together before pouring everything into the first bowl. Mix again, then add some chopped pecans. Then pour the batter into muffin tins. Bake the cakes for 15 minutes at 180°C.
Buckwheat blinis Pour 15 cl of milk and a few drops of lemon juice into a small container. Leave to rest for 10 mins. Add 1 egg and beat everything. In a bowl, mix 75 g of buckwheat flour, ½ sachet of baking powder and a pinch of salt. Add the egg and milk mixture. Let the mixture rest again for 10 minutes. Heat a frying pan with a little oil. Add 2 tbsp. at s. paste. Cook for 2 minutes: small bubbles should appear on the surface of the blini. Turn it over and continue cooking for 30 seconds. Repeat the operation until the dough is used up. These blinis can be enjoyed as an aperitif with spreads, smoked salmon or even fish rillettes.
Buckwheat waffle For 4 waffles. Mix 80 g of buckwheat flour with 1 tbsp. c. baking powder. Then add 10 cl of vegetable milk of your choice and 2 eggs. Add a little salt and spices for a savory version. Beat the dough until you get a homogeneous mixture. Then cook the preparation in a waffle iron for 5 minutes.
Yogurt and buckwheat cake Pour 1 yogurt into a bowl and reserve its pot to serve as a measure. Then add 2 pots of whole wheat flour, 1 pot of buckwheat flour, 1 pot of sugar, 1 packet of baking powder and 1 tbsp. at s. flax seeds. To mix together. Then add 2 beaten eggs and 1 pot of coconut oil. It is possible to add a little vanilla flavoring or the zest of a lemon. Then pour the batter into a cake tin previously lined with parchment paper. Bake for 45 minutes at 180°C.