Organic Hulled Buckwheat / 375 g
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.
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Other Certifications
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Ingredients
Organic Buckwheat
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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
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Recipe method
Savory muffins with autumn flavors
Ingredients:
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 tastePreparation:
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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