If not using Red River Cereal, prepare Grain/Seed Blend: 1
Rinse buckwheat with cold water in a
Stir buckwheat groats, peanut butter, sugar, and sea salt together in a bowl to coat the groats completely.
Set a food dehydrator to 118 degrees F (244 degrees C).
Spread coated groats onto a sheet and dry in the dehydrator, occasionally breaking larger clumps into smaller bits, until dried, 12 to 24 hours.
s brown rice, whole barley, buckwheat groats) for approximately 8-10
mount, use 1/4 cup buckwheat groats and reduce everything else
1 Mix your buckwheat and regular flour in a
Grind the basmati rice in a coffee grinder until it resembles a coarse powder. Empty the ground rice into a bowl. Repeat the process with the quinoa, millet, buckwheat, sesame seeds, and flax seeds. Stir in the cornmeal and amaranth. Store in an air tight container in the refrigerator until ready to cook.
ried texture of grape Nuts cereal. Take out of oven and
Melt chocolate chips, margarine and peanut butter.
Mix well and pour over cereal, stirring gently.
Add cereal mixture and shake gently to coat.
Store in covered container.
ver medium heat.
Add buckwheat and saute until fragrant and
br>Stir in 1 cup buckwheat grits or groats.
Reduce
radually stir in salt and buckwheat (to prevent lumps).
Reduce
n a bowl; add the buckwheat and stir until well coated
Tortillas:
Pour the buckwheat& white flour into a large
Place the buckwheat groats and 2/3 cup
Bring 1 cup water to a boil in a saucepan. Add buckwheat; stir once. Reduce heat and simmer until buckwheat is tender yet firm to the bite, about 8 minutes.
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until tender, 2 to 6 minutes. Remove from steamer; cut into 1/2-inch pieces.
Combine asparagus and pesto in a bowl; mix until coated. Add buckwheat; toss to combine. Top with Parmesan cheese.
Place water in a medium sized saucepan and bring to the boil.
Add crumbled stock cube, or powder, and the buckwheat kernels.
Simmer for 20 minutes or until buckwheat is tender.
Drain, discard stock.
Place the buckwheat in a large bowl.
Add the parsley, tomatoes, lemon juice, olive oil and garlic.
Toss to combine and serve.
an and cook chickpeas and buckwheat for 5 minutes. Add stock
Blend soaked buckwheat groats (with any remaining water)
Combine water and buckwheat in a saucepan; bring to a boil. Reduce heat to medium-low, cover the saucepan, and simmer until the buckwheat is firm yet tender to the bite, about 8 minutes. Rinse buckwheat under cold water and drain.
Stir avocado, cherry tomatoes, lime juice, red onion, olive oil, parsley, fennel seed, cayenne pepper, and mixed pepper together in a large bowl until evenly combined. Add buckwheat groats and stir gently; top with goat cheese.