Snack on Crunchy Buckwheat Groats

crunchy buckwheat groats

seasoned crunchy buckwheat groats photo by vsimon

It was difficult to get this shot. Vincent kept eating them.

Plain buckwheat groats have a soft crunch right out of the bag. But I wanted to try dressing them up a bit, and this was an addictive hit.

Groat is a weird word

Yes, it is. It means a grain without the hull. Except that buckwheat isn’t truly a grain. And it is not wheat. So maybe it isn’t the best word here, but it is what this whole seed is called.

Super Duper Nutrition

We need tee shirts that say, “Eat more buckwheat!”

Buckwheat improves your flow. Your cardiovascular flow that is. It lowers cholesterol and high blood pressure.

It also improves glucose and insulin response.

And it quiets the “hungry, hungry” whispers for a long time.

Keeping it gluten free

Balsamic vinegar is gluten free.

You’ll have to look for gluten free soy sauce. Caution, caution! Many brands are made with wheat and soy. They will have wheat on the ingredient label and the allergen statement.

You want soy sauce made only with soy. It may be called soy sauce or tamari.  You can probably findit locally, or order online.

Crunchy Buckwheat Groats

serves 1 husband with the munchies metric measures
1 cup buckwheat groats 170 gm
1 tablespoon butter or oil 15 gm
1 tablespoon balsamic vinegar 15 ml
1 tablespoon gluten free soy sauce 15 ml

Put butter and groats in a small saucepan. Stir and cook over medium heat until the buckwheat darkens a bit and you get a fragrant nutty whiff. This will take only a few minutes.

Sprinkle vinegar and soy sauce over groats. Stir to combine well.

Spread groats in a shallow pan. Allow to cool and dry, about 15 minutes.

Hide them if you need them for later.

They store well on the counter, no special treatment needed.

What can I do with these savory little nuggets?

Eat out of hand.

Add to trail mix.

Top salads.

Sprinkle over veggies.

Your idea here ____________ .

“Eat more buckwheat!”

Update 1-26-10 This recipe was submitted to Amy Green’s Slightly Indulgent Tuesdays at Simply Sugar and Gluten Free. Be sure to hike over there and add you best recipe.

12 thoughts on “Snack on Crunchy Buckwheat Groats”

  1. Pingback: Recipe for Gluten Free, Sugar Free Slightly Indulgent Tuesday - 1/26/10
  2. Pingback: crunchy buckwheat groats photo by vsimon › What is gluten?
  3. Hey Linda-
    You always come up with the coolest recipes. Who else would’ve thought of Roasted Buckwheat Groats! Sounds absolutely delish and I was already thinking of ideas for these when I got down to your ideas 🙂

  4. I tried buckwheat groats the other day and assumed that they needed to be cooked like oatmeal does. So on the package they had directions for briefly boiling them in water – which seemed to move the flavor from “toasty” to “burned.” I had to show hubby the pot to prove I didn’t scorch it. Even with sugar they tasted foul.

    I knew there had to be some other trick to these, otherwise I couldn’t see why anyone would want to eat them.

    But I tried some “raw” (straight out of the package) and they taste MUCH better that way. I can see these adding extra crunch to a salad or something like that. Thank you for posting this.

  5. Very interesting. I’m on a quest for healthy snacks after the holidays. I can’t wait to try this recipe. I just made garlic roasted chickpeas. Yum. I found them at Acquired Taste.