Buckwheat 1kg
Discover the incredible nutritional benefits and culinary versatility of our Whole Raw Buckwheat Groats. Despite its name, buckwheat is not a wheat at all, but a highly nutritious seed related to rhubarb. This makes it a fantastic, naturally gluten-free staple for anyone seeking wholesome, energy-packed whole foods.
With its mild, nutty flavour and unique triangular shape, raw buckwheat is a kitchen chameleon. Enjoy it as a hearty porridge, use it as a nutritious rice alternative, or sprout it for salads. Its ability to absorb flavours makes it a perfect base for both sweet and savoury dishes.
Why You'll Love Our Buckwheat:
Nutrient-Dense Powerhouse: Rich in plant-based protein, fibre, and essential minerals like magnesium and manganese.
Whole Raw Groats: Sold in its pure, raw form, giving you the flexibility to toast, or cook it as you prefer.
Mild & Versatile: Its subtle flavour profile makes it incredibly adaptable to any recipe, from breakfast to dinner.
Low Glycemic Index: Provides sustained energy release, making it an excellent choice for blood sugar management.
Popular Ways to Use Buckwheat:
Hearty Breakfast Porridge: Cook gently with water or milk for a creamy, satisfying porridge. Top with fruit and nuts.
Nutritious Rice Alternative: Use it as a base for curries, stews, and stir-fries.
Baking: Add a nutritious crunch to bread, muffins, and pancakes.
Salads & Bowls: Cook, cool, and toss through salads for a protein boost. Perfect for nourish bowls.
Sprouting: Easily sprouted to create living, enzyme-rich food for salads and sandwiches.
Cooking Instructions:
Rinse the raw buckwheat groats thoroughly.
For a porridge: Use a 1:2 ratio of buckwheat to water. Simmer for 10-15 minutes until tender.
For a fluffy side (like rice): Toast groats in a dry pan for 4-5 minutes until fragrant, then use a 1:1.5 ratio with water and simmer for 15 minutes.
Store in a cool, dry place in an airtight container.
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Information
Recipe for Buckwheat
Fluffy Buckwheat Pancakes
Servings: 2–3 (makes ~8 pancakes)
Prep Time: 5 mins
Cook Time: 10 mins
Ingredients:
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1 cup buckwheat flour (or grind raw buckwheat groats into flour)
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1 tbsp sugar (or maple syrup/honey)
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1 tsp baking powder
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½ tsp baking soda
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¼ tsp salt
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1 cup buttermilk (or dairy-free milk + 1 tsp vinegar)
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1 large egg (or flax egg for vegan: 1 tbsp ground flax + 3 tbsp water)
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2 tbsp melted butter or coconut oil
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1 tsp vanilla extract (optional)
Instructions:
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Mix Dry Ingredients: Whisk buckwheat flour, sugar, baking powder, baking soda, and salt.
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Combine Wet Ingredients: In another bowl, mix buttermilk, egg, melted butter, and vanilla.
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Make Batter: Gently fold wet ingredients into dry until just combined (small lumps are okay).
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Cook: Heat a greased skillet over medium heat. Pour ¼-cup batter per pancake. Cook until bubbles form (~2 mins), flip, and cook another 1–2 mins.
Serving Ideas:
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Top with maple syrup, fresh berries, or yogurt.
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Add chopped nuts or dark chocolate chips to the batter.
Other Top Buckwheat Recipes:
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Kasha (Toasted Buckwheat Porridge) – A savory Eastern European staple.
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Toast 1 cup groats, simmer with 2 cups broth + onions/mushrooms.
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Soba Noodles – Japanese buckwheat noodles for stir-fries or cold salads.
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Buckwheat Granola – Mix groats with oats, honey, and bake until crunchy.
Why Buckwheat?
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Gluten-free and high in fiber, protein, and magnesium.
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Nutty flavor works in both sweet and savory dishes.
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