These days i usually just use it for porridge for breakfast. I have a 710mL thermos that I put 100g of grain in, then fill with boiling water. I do that before bed and when I get up in the morning I have perfect, creamy porridge. I use all different kinds of (pseudo)grains. Buckwheat works as well as any of them.
I did something tasty a couple weeks ago. I'd been working hard all weekend and not eating
enough, so I started craving something sweet. I made pancakes with buckwheat and oats, ground up in a
coffee grinder to get flour. I used half a cup of buckwheat flour, added a heaping spoonful of carob powder, and filled the rest of the cup with oat flour. Couple pinches of baking soda, water, and a splash of elderberry vinegar. To top the pancakes I crushed up some cherries in carob molasses. The juice from the cherries made it runny, so it soaked into the pancakes. Kinda black forest cakey.
I've made tabbouleh with it, which was good.
In my
raw food days, I sprouted it, dehydrated it, and used it as a base for granola.
I saw a recipe for buckwheat morel risotto that gave me tasty ideas.
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