Toasted Buckwheat Crunch with Walnuts and Rosemary
I eat this delicious crunchy cereal with milk, yogurt, fresh ricotta cheese, or I munch on it by itself as a snack. Despite the word “wheat” in the name, buckwheat is gluten-free. You can find it in health food and specialty markets like Whole Foods.
You’ll sometimes see buckwheat labeled “buckwheat groats,” which is another word of saying it’s the whole grain, as opposed to, say, buckwheat flour. Kasha is toasted buckwheat. Don’t use that. Since we are toasting the grains in this recipe, kasha is essentially double-toasted, and the result is that it tastes burned. Trust me. I’ve tried.
What you need:
1 cup buckwheat
1 cup walnut halves
2 tablespoons canola oil or another neutral-flavored oil
2 tablespoons monk fruit or erythritol sweetener
1 tablespoon fresh rosemary needles
½ teaspoon salt
Top with berries, figs, or whatever in-season fruit you like.
What to do:
WHAT TO DO:
Preheat the oven to 325°F.
Stir the oil, monk fruit, and salt in a medium bowl. Add the buckwheat and walnuts and toss to coat. Spread them in an even layer on a baking sheet. Bake for 15 minutes, shaking the pan or stirring the buckwheat from time to time so it browns evenly. Remove the baking sheet from the oven, stir in the rosemary (if you’re using it; and don’t burn yourself!), and return the baking sheet to the oven until the buckwheat is golden brown and the rosemary is crispy but not burnt, about 5 minutes. Remove from the oven and set aside to cool to room temperature. Serve or store in an airtight container at room temperature for up to 2 weeks.
A note from Christy
If being crunchy and delicious isn’t reason enough to eat this cereal, you can feel good knowing buckwheat is also good for you.
It has no sugar. Most breakfast cereals have more sugar than the American Heart Association recommends you eat in an entire day, so if you like breakfast cereal, making your own is a good idea!
It’s gluten-free.
It’s a great source of protein and contains all 9 essential amino acids.
It is filled with zinc, copper, niacin, iron and antioxidants.
It helps reduce blood sugar levels and cholesterol, and aids liver function and helps prevent colon cancer.
It’s high in fiber and will keep you full for hours.
YOUR MIGHT ALSO LIKE
I eat this delicious crunchy cereal with milk, yogurt, fresh ricotta cheese, or I munch on it by itself as a snack. Despite the word “wheat” in the name, buckwheat is gluten-free.