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Organic Hulled Buckwheat / 375 g

Cod. 11210046

Organic hulled buckwheat is suitable for soups, risottos, and cold salads. An excellent low glycemic index cereal for tasty and healthy recipes. It is naturally gluten-free suitable for those who must follow a celiac diet. 

Senza Glutine
Senza Glutine

Cuore saraceno
Scheduled delivery
between the 22/07 and the 25/07.
3,10 €

  • Other Certifications
    Prodotti Biologici (Reg. CE 834/2007 e Reg. CE 889/2008)
  • Ingredients

    Organic Buckwheat

  • Nutritional Information. Average Nutritional Values per 100 g:

    Average nutritional values per 100g

    energy 1462 kJ 345 kcal

    fats 1.70g

    of which saturated 0.62 g

    carbohydrates 74.80 g

    of which sugars 0.52 g

    fibers 2.30 g

    protein 6.40 g

    salt 0.0040g

  • Recipe method

    Savory muffins with autumn flavors


    240 g of peeled buckwheat in grains
    200 g of herbs or beets
    1 shallot
    2 eggs
    50 g of chickpea flour
    10 g of extra virgin olive oil
    200 g of cooked pumpkin
    A spoonful of baking powder
    2 medium potatoes, salt, and pepper to taste

    Rinse the buckwheat under running water with the help of a colander. Cook the buckwheat in boiling water, in two different pots, for about 15/20 minutes and, in another, the potatoes with the beets - having different cooking times, place the potatoes first and after about 5 minutes add the beets -. Then, peel the shallot, chop it finely and brown it in a non-stick pan with a tablespoon of extra virgin olive oil. In a hot pan, add the cooked and well-drained buckwheat, seasoning with salt and pepper, and cook for a few minutes. At this point, place the cooked buckwheat, the cooked potatoes, and beets, the pumpkin pulp, the 2 eggs in the mixer, and blend all the mixture, leaving no lumps. Add the chickpea flour, a drizzle of oil and the baking powder, and blend again. In the meantime, turn on the oven at 170 °, ventilated function. Finally, mix everything and distribute the mixture in the appropriate muffin molds. Cook at 170 ° C for 25 minutes.

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