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Eumarrah Hobart |
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CRUNCHY & NUTRITIOUS. ALSO KNOWN AS KASHA.
Buckwheat is not actually a grain or wheat, but a seed related to the rhubarb family! Roasted buckwheat has a darker colour and stronger flavour to raw buckwheat, and a harder texture. It has a rich toasted, earthy and nutty flavour. High in protein and fibre.
HOW TO USE
> Roasted buckwheat is used to make traditional dishes in several different cultures, especially Russian and Eastern European recipes.
> 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.
> Use 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.
Product should last up to 12 months if stored in an airtight container in a cool dark area.
Country of origin: China
Nutrition info per 100g: Energy 1435 kJ; Protein 13.3 g; Total Fat 3.4 g; -Saturated 0.7 g; Carbohydrate 61.4 g; -Sugars 2.6 g; Sodium 1 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.
