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Eumarrah Hobart |
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A ROBUST NUTTY FLAVOUR
Buckwheat is not actually a grain or wheat, but a seed related to the rhubarb family!
HOW TO USE
> Raw buckwheat can be milled to make fresh flour - great for bread and baking.
> Make a gluten free porridge by replacing the oats with buckwheat kernels and cooking for approx 25min. You can add banana too for sweetness.
> Use raw buckwheat as a gluten free alternative to barley in soups, stews and broths.
> Boil as you would rice and serve with curries, or add to lentil patties and salads.
> It makes a delicious Japanese-style stuffing for cabbage leaves when combined with smoked tofu and teriyaki.
> Sprout raw kernels and add to salads and smoothies.
> Toast on a low temperature and add to muesli bars, trail mix, energy balls, chocolate or a topping for ice-cream.
Product should last up to 12 months if stored in an airtight container in a cool dark area.
Country of origin: China 100%
Nutrition info per 100g: Energy 1439 kJ; Protein 12.6 g; Total Fat 3.1 g; -Saturated 0.7 g; Carbohydrate 60.6 g; -Sugars 2.6 g; Sodium 11 mg
Product should last up to 2 years if stored dry and airtight in a cool dark area.
Nuts, peanuts, soy, milk products, gluten and other allergens are processed on the same premises and there is a potential for cross-contamination.
