The best buckwheat recipes in one place. Discover the magic of this gluten-free cereal!

“Buckwheat fills up.”

“It’s great for gluten allergies.”

“It works against cold sores.”

You bought a 3-pack in a frenzy and now you’re wondering what to do with it?

Then you’ve come to the right place!

We have 10 luxurious recipes for buckwheat recipes in sweet and savory versions.

Buckwheat pancakes

Prepare these tasty pancakes from a mixture of buckwheat and wheat flour. Not only your children will certainly appreciate it!

INGREDIENTS

• 1/2 cup buckwheat flour
• 1/2 cup wheat flour
• a teaspoon of sugar
• a teaspoon of soda
• pinch of salt
• 1/2 cup buttermilk
• 1 egg
• 1/2 vanilla sugar
• 2 tablespoons butter for frying

METHOD

1. Beat the eggs in the buttermilk.
2. Add the remaining ingredients.
3. We mix.
4. Fry carefully on both sides over low heat.
5. Served with yogurt and fruit.

Buckwheat meatballs

Try this recipe for a wholesome meal that’s healthy and delicious and, of course, easy. Most likely, you won’t even remember the meat!

INGREDIENTS

• 200 g of boiled buckwheat groats
• 4 eggs
• 1 small zucchini
• 1 onion, finely chopped
• 1 clove of garlic, chopped
• 4-5 mushrooms, finely chopped
• 2 tablespoons of chopped parsley
• 2 tablespoons breadcrumbs
• 4 tablespoons of grated parmesan
• 2 tablespoons plain flour
• olive oil
• salt and pepper to taste
• 1 teaspoon whole cumin and/or 2 tablespoons sesame seeds

METHOD

1. Heat a pan, add olive oil and fry the onion and garlic until translucent.
2. Then add the mushrooms and saute them for a few minutes.
3. Grate the zucchini very finely and squeeze it with your hands to remove as much liquid as possible.
4. Place buckwheat groats in a bowl, add mushrooms, zucchini, parsley, parmesan, breadcrumbs and plain flour.
5. Salt to taste and add cumin or sesame seeds.
6. Beat the eggs with a fork and add to the semolina.
7. Mix everything well.
8. Heat the pan, add oil and put the dough on it to form a patty.
9. Fry for a few minutes on each side.
10. Served with sour cream and briefly fried Brussels sprouts and/or carrots.

Buckwheat cookies with chocolate

Try these Vegan Buckwheat Chocolate Chip Cookies! They are nut, gluten and milk free, naturally sweetened and easy to prepare. You just have to try it!

INGREDIENTS

• 1 cup buckwheat flour
• 1/2 cup coconut sugar
• 1/3 cup melted coconut oil
• 2 tablespoons of water
• 1 teaspoon of vanilla extract
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon of baking soda
• 1 teaspoon of apple cider vinegar
• 1/2 cup dark chocolate chips

METHOD

1. Preheat the oven to 175°C and line a large tray with baking paper.
2. In a large bowl, mix buckwheat flour, coconut sugar, oil, water, vanilla, salt and baking soda.
3. Then we add vinegar, which reacts with baking soda to make the cookies rise a little.
4. Stir in the chocolate chips and use a tablespoon to scoop the dough into 12 scoops evenly spaced on the lined baking sheet.
5. Flatten each cookie with your hands as these cookies will only spread slightly.
6. Bake until edges are firm, about 10 minutes.
7. Allow to cool for at least 10 minutes before serving.

Baked buckwheat with eggs

The best breakfast you’ve ever had! Prepare buckwheat with egg, spinach and nutmeg, which perfectly complements cheddar and toasted walnuts. It’s a symphony of textures and flavors.

INGREDIENTS

• ½ cup buckwheat groats
• 2 tablespoons of amaranth
• 1 teaspoon of black chia seeds
• 2 cups of water
• ¼ teaspoon salt
• 1 small onion
• 250 g baby spinach leaves
• salt and pepper to taste
• 1 cup cottage cheese
• 50 g of cheddar cheese
• a generous pinch of nutmeg
• 30 g roasted walnuts, chopped
• 2 eggs

METHOD

1. Preheat the oven to 190 degrees Celsius.
2. Bring the salted water to a boil.
3. Add buckwheat semolina, amaranth and chia seeds.
4. Cover, reduce the heat and cook, stirring occasionally, for 10-15 minutes, until the mixture is creamy and all the water has been absorbed.
5. Meanwhile, in a non-stick pan, fry the onion with salt and pepper over medium heat until translucent.
6. Reduce heat, add spinach and stir until spinach is completely wilted, about 1 minute.
7. Turn off the stove and set aside.
8. Mix the cottage cheese with cheddar and nutmeg.
9. Stir in the spinach mixture and roasted walnuts.
10. Mix until everything is well combined.
11. Divide the buckwheat mixture between 2 oven-safe molds and spread evenly.
12. Put the spinach-cheese mixture on top and make a well in which to beat the egg.
13. Sprinkle with salt and bake in the oven for about 15-20 minutes or until the egg is set.

Buckwheat risotto

An excellent and healthy way of preparing buckwheat is its combination with vegetables in the style of risotto. Try the following recipe, which is easy and nutritious.

INGREDIENTS

• 2 cups of buckwheat
• 1/2 l vegetable broth
• pinch of salt
• vegetables (chopped stewed carrots, sterilized peas, pickled peppers, sweet and sour corn)
• 1 teaspoon curry
• a teaspoon of oil for frying
• cheese for sprinkling
• a handful of basil for garnish

METHOD

1. Let the buckwheat swell for an hour, then cook for 5-10 minutes.
2. Fry the vegetables in a pan.
3. Add buckwheat, spices, mix and cook together for 2 minutes.
4. Decorate the plate with grated cheese and fresh basil.

Beef soup with buckwheat and vegetables

This healthy buckwheat soup is full of tender meat and is wonderfully filling and nutritious. Serve it for lunch or dinner.

INGREDIENTS

• 4 liters of water
• 1/2 cup buckwheat
• 500 g of beef with bone
• 1 tablespoon oil for frying
• 1 large chopped carrot
• 1 small chopped onion
• 2 large potatoes, diced
• 1/4 cup fresh herbs (parsley or dill)
• 3 bay leaves
• 1 tablespoon of salt
• 1 teaspoon ground black pepper

METHOD

1. Place the meat in a large soup pot filled with water.
2. Bring to a boil and then reduce the heat to medium.
3. Add the bay leaves and let the meat cook for at least 40 minutes.
4. Season with salt.
5. Add buckwheat and cook for another 15 minutes.
6. Clean and cut the potatoes.
7. Add them to the soup.
8. Cut the onion, herbs and carrot into small cubes.
9. Heat the oil in a pan and fry the carrot and onion until golden on a medium flame.
10. Add the vegetables to the soup and cook for 5 minutes.
11. Add chopped herbs to the soup.
12. Enjoy it!

Warm buckwheat and beetroot salad

This salad is light, high in protein and low in calories. In addition, it is naturally gluten-free and fills you up perfectly. Enjoy it!

INGREDIENTS

• 2 cups of buckwheat
• 3 large beets
• 50 g of baby spinach
• 2-3 large mushrooms
• ½ leek, white and green parts, sliced
• 2 large garlic cloves, finely chopped
• 1 teaspoon of dried rosemary
• 1/3 teaspoon coarse sea salt
• black pepper to taste
• 2 tablespoons of hazelnuts, chopped
• 3 tablespoons of olive oil
• 1-2 tablespoons of balsamic vinegar
• fresh parsley for serving

METHOD

1. Preheat the oven to 200°C.
2. Peel the beetroot and cut it into large cubes.
3. Prepare rosemary salt in a mortar by pounding dry rosemary and sea salt into a fine powder.
4. Place the beetroot pieces in a bowl.
5. Drizzle with 1 tablespoon of olive oil and 1 tablespoon of balsamic vinegar and season with rosemary salt and pepper.
6. Bake for about 40 minutes until the beet pieces are soft.
7. We carefully check whether the buckwheat does not contain small stones and dirt (however, we do not recommend rinsing it, because then it becomes mushy).
8. Put the buckwheat in a small pot with a glass lid and add 3 cups / 720 ml of water, cover with a lid and bring to a boil.
9. We do not salt it until it is cooked, because salt negatively affects the texture of buckwheat.
10. Once the water comes to a boil, reduce the heat to low and simmer until all the water is absorbed.
11. As soon as the water is completely absorbed, leave the pot for another 10 minutes (with the lid firmly on) so that the buckwheat cooks in its own steam.
12. Heat the remaining two tablespoons of olive oil in a pan.
13. Add the chopped leek and fry on a low heat until almost soft.
14. Add diced garlic to the leek and sauté until translucent and fragrant.
15. Next, add the chopped mushrooms and fry until they are done.
16. Season with salt and pepper and a spoonful of balsamic vinegar.
17. Let it cook.
18. Add the spinach and let it wilt.
19. Finally, add the cooked buckwheat.
20. Mix well and season.
21. Divide into bowls, top with roasted pieces of beetroot, hazelnuts and a little fresh parsley.

Chestnut cake made from buckwheat flour

The combination of the delicious nutty notes of buckwheat with a delicate chestnut cream creates a soft, supple dessert that will be enjoyed not only by your family, but also by the most demanding guests!

INGREDIENTS

• 1/2 cup (75 g) buckwheat flour
• 1 teaspoon of baking powder
• 4 eggs, separated
• 1 teaspoon (5 ml) vanilla extract
• 1/2 cup (105 g) cane sugar
• 1/2 cup (125 ml) chestnut cream
• 1/4 cup (60 ml) canola oil
• powdered sugar, for sprinkling
• crème fraîche (optional)

METHOD

1. Preheat the oven to 180°C and place the rack in the middle.
2. Line the bottom of a 20 cm mold with baking paper.
3. Then we also line the inner walls of the mold with a strip of baking paper.
4. Mix flour and baking powder in a bowl.
5. Let’s put it aside.
6. In another bowl, beat the egg whites with an electric mixer until soft peaks form.
7. Gradually add vanilla and cane sugar and beat until stiff peaks form.
8. Let’s put it aside.
9. Whisk the egg yolks, chestnut cream and oil in a large bowl.
10. Mix the dry ingredients until smooth.
11. Using a spatula, gently mix the egg whites into the dough.
12. Spoon the dough into the prepared pan.
13. Bake for 35 minutes or until a toothpick inserted into the center of the cake comes out clean.
14. Allow to cool before removing from the mold.
15. The cake may sag slightly in the middle.
16. Finally, dust with powdered sugar.
17. Serve with crème fraîche if desired.

Sweet coconut buckwheat porridge

This overnight buckwheat porridge is filling, healthy and vegan, perfect for breakfast. It is prepared from buckwheat semolina, coconut milk, chia seeds and is sweetened with fresh fruit.

INGREDIENTS

For porridge:

• 1 cup buckwheat groats
• 1/4 cup chia seeds
• cups of unsweetened coconut milk
• 1 cup of water
• 2 teaspoons of vanilla extract
• 1/4 teaspoon cinnamon
• pinch of salt

For the topping (all optional):

• 1/2 cup walnuts or any other unsalted nuts of your choice
• 1 and 1/2 cups pomegranate seeds (you can use any other fresh fruit you have at home)
• 1/2 cup unsweetened shredded coconut

METHOD

1. Mix buckwheat groats, chia seeds, coconut milk, water, vanilla extract, cinnamon and salt in a bowl.
2. Cover with cling film and leave overnight in the fridge.
3. Put it in the pot in the morning and cook it for 10-12 minutes, stirring occasionally, or until it reaches the desired thickness.
4. Decorate with fruit, coconut and nuts.
5. We are serving.

Buckwheat bread

Baking bread from scratch doesn’t have to be as complicated as it seems at first glance? Even complete beginners can make this fluffy buckwheat bread. Buckwheat flour adds nutrition and a nutty flavor to this hearty pastry. Plus, it’s naturally vegan!

INGREDIENTS

• 2 tablespoons of flax flour
• 7 tablespoons of water
• 1 and ¾ cup plain flour
• ½ cup buckwheat flour
• ¼ cup psyllium
• 1 teaspoon of baking powder
• 2 and ¼ teaspoons of dry yeast
• 2 tablespoons of coconut sugar
• ½ teaspoon of salt
• ⅓ cup olive oil
• 1 teaspoon of apple cider vinegar
• 1 and ½ cups unsweetened almond milk, warm
• ¼ cup sunflower seeds

METHOD

1. Line the bread form with baking paper.
2. Let’s put it aside.
3. Mix the flax meal and water in a small bowl and let it stand for 5 minutes to make a gel-like mass.
4. Mix flour, psyllium, baking powder, yeast, sugar and salt in a mixer.
5. Add the remaining ingredients and beat until smooth. (Mixture will be sticky.)
6. Put the dough in the prepared form and spread it with a wet spatula.
7. Sprinkle the seeds, cover and leave to rise in a warm place for 45-60 minutes so that the dough doubles in size.
8. Preheat the oven to 175 degrees Celsius.
9. When the dough has risen, uncover and place in the oven for 45-50 minutes.
10. The bread should be done when it sounds hollow when tapped and has a crust on the outside.
11. Let the dough cool completely on a wire rack before cutting it into 16-18 slices.
12. Bread will stay fresh for up to 3 days when stored in an airtight container in the refrigerator.

Tips for preparing buckwheat

If we want to make buckwheat food tasty, it doesn’t hurt to roast it a little beforehand , it will lose its slightly bitter taste and be replaced by a delicate nutty taste , and it will remain whole during further preparation. For baking, we usually use buckwheat in the form of groats or lamanka.

If you always let the buckwheat swell in milk beforehand (instead of water or broth), its taste will be softer and children will like it more.

Are you inspired? Share the recipe with friends and share culinary impressions with them!