Content
- Buckwheat roast - the healthy plus in cereal or on the salad
- What is buckwheat and where does it come from?
- Roasting buckwheat
Roasted buckwheat are delicious
Buckwheat roast - the healthy plus in cereal or on the salad
Buckwheat is a pseudo-grain, which was already one of the staple foods in the Middle Ages. Buckwheat is making a comeback today as it does not contain gluten and is an interesting alternative for people with gluten allergies. The nutty taste of roasted buckwheat goes well with desserts, but also gives salads the special kick.
What is buckwheat and where does it come from?
Buckwheat probably comes from India and Nepal, but has been grown in Europe for centuries, for example in the Lüneburg Heath. The small triangular grains are similar to beechnuts and therefore got their name. Buckwheat is used in the modern kitchen similar to wheat, although the buckwheat is actually not grain, it can be roasted, cooked or baked. In botany, he is one of the Knöterichgewächsen.
Since the pseudo-grain gluten is missing, it is well tolerated by gluten allergy sufferers. However, the flour made from buckwheat is not so good for baking because it lacks the adhesive whitening.
It is also worth mentioning that buckwheat can be stored for long periods of time. It does not turn rancid or moldy, even at higher humidity.
Roasting buckwheat
One way to consume buckwheat is to make buckwheat bangers and as a tasty ingredient for salad, dessert or cereal. Also stirred into yogurt, the crunchy grains bring the right bite.
Of course, the grains have to be roasted. The work is simple and does not take much time. Best suited for the roasting process is a coated pan. Here, the addition of fat is not required.
If you want, you can roast fat in the oven.
- First wash the grains hot, rinse thoroughly and drain well. This procedure is necessary because buckwheat contains a red toxin that is harmful to your health. Take a coated pan and heat it. Do not use fat. Put the grains in the pan and stir occasionally. The grains should not burn.As soon as the buckwheat turns brown and starts to smell, it is completely roasted. Remove buckwheat immediately from the pan, so that it does not burn through the residual heat and the delicious nutty aroma is lost.
If you would rather roast in the oven, proceed the same way as with pan roasting: