Buckwheat is a nutrient-rich, gluten-free plant source, which may boost heart health, reduce blood pressure, and help manage diabetes. It can also help improve digestion and strengthen the immune system. Its impressive range of proteins, minerals, and antioxidants help in skin and hair health, elimination of gallstones, protection from asthma attacks, and relief from constipation and other intestinal conditions.
Buckwheat, despite what its name suggests, is not a cereal or a wheat product. It is a fruit seed that comes from the buckwheat plant, also commonly called the beech wheat plant, and is related to rhubarb.
Buckwheat contains high-quality protein that delivers all of the eight essential amino acids, including lysine, which is usually lacking in grains. The gluten-free grain also contains two powerful flavonoids which act as antioxidants, rutin and quercetin. It is very rich in vitamins and minerals such as riboflavin (B2), niacin (B3) copper, magnesium, phosphorous, zinc and manganese.
What’s with Gluten?
Did you know that oats and wheat have different glutens? Gluten is actually a family of proteins found in grains including wheat, oats, rye, spelt and barley.
The main gluten proteins are different according to the grain.
Interestingly, most people who react to “Gluten” actually react to gliadins in wheat and are ok to eat other types of grains such as oats or rye.
If you have trouble digesting gluten, it is important to test for Coeliac disease; an autoimmune condition where antibodies are produced in the presence of gluten and attack your digestive system. This is a true Gluten Allergy.
Non-Coeliac Gluten Sensitivity is also a condition that affects a large percentage of people. Symptoms can include those of IBS, bloating, acid reflux, abdominal pain, chronic aneamia, joint pain, brain fog, fatigue and more.
ORANGE AND ALMOND BUCKWHEAT MUFFINS
Preheat oven to 160 Degrees
Ingredients (makes 18 small muffins)
2 cups buckwheat flour
1 cup almond meal
1 cup brown sugar
1/4 tsp bicarb
1 tbs vanilla extract
3 tbs flaxseed meal (instead of egg)
Rind of one orange
Juice of that one orange
1 cup of frozen organic blueberries (optional, but highly recommended!)
Place all buckwheat flour, almond meal, sugar and bicarb, orange rind, in a large mixing bowl.
To make the flaxseed egg combine the flaxseed meal and water in a small bowl and stir and set aside. This should become thick as the flaxseeds expand and the water is absorbed.
Pour the juice, vanilla extract, flaxseed egg into the bowl and stir until combined well.
Line the cup cake try with muffin papers and fill.
Bake for about 12-15mins or until the tops spring back and the muffins are golden. Can check with a wooden skewer.