Buckinis are little triangles of goodness. They can be eaten raw or cooked. They are full of protein and can be eaten in sweet or savoury dishes.
The name buckinis is given to activated buckwheat. So what is buckwheat? Buckwheat is a fruit seed, not a wheat, as the name suggests. It is related to rhubarb and because it is a seed it is naturally gluten free. The small seeds are often called groats. They are a triangular shape and are high in protein, containing all of the essential amino acids. They are a rich source of minerals like zinc, iron, copper, manganese, magnesium and B vitamins. However, seeds and nuts contain phytic acid which inhibits their vitamins and minerals from being readily available. The way to make their goodness available is to activate them. Activating gives the seeds that little nudge they need to release all of their goodness. Activating requires the seeds to be soaked, drained and then dehydrated.
Buckwheat can be eaten raw or cooked. Eaten raw it is crunchy and is a great addition to top a smoothie bowl, swirl through coconut yogurt or put on top of ice-cream. They can also be added to granola, breads and porridge. Buckwheat can be cooked as a savoury accompaniment to be used instead of rice, couscous or quinoa. Cooking buckwheat is similar to cooking rice. Rinse under cold water and then add one part buckwheat to two parts boiling water and cook for 10-15 minutes. It is well known in Europe, particularly Russia, where the toasted variety is often called kasha.
So you’ve bought the buckinis, now what? Some of my favourite ways to use buckinis are to put it into my seed mix that I use for smoothies – both drinks and bowls. I also put it on top of my chocolate peanut butter slice, just for that little bit of extra crunch. I sometimes add it to my peanut butter granola. This recipe is one of my most popular ones in The Little Book of Vegan Snacks. Have you ever tried buckinis?