Grains are mention in the Quran is Surat Al Baqara, but buckwheat is not actually a grain but a nutritious seed that you can use like a grain and it gluten free! Alhamdulilah.

BUCKWHEAT

Buckwheat (Fagopyrum esculentum), also known as common buckwheat, Japanese buckwheat and silverhull buckwheat but its not actually wheat, its not  a grass or even a grain, its a seed!

Instead, buckwheat is related to sorrel, knotweed, and rhubarb. Because its seeds are eaten and rich in complex carbohydrates, it is referred to as a pseudocereal

Buckwheat is usually found as raw “buckwheat grouts” 

HOORAY ITS GLUTEN FREE!!!

Despite its name, buckwheat actually doesn’t contain any wheat or the protein gluten. Buckwheat is a member of the polygonaceae family of plants and completely unrelated to grains that do contain gluten, like wheat, barley or rye.

It provides a high source of amino acids, vitamins, minerals and antioxidants – all with relatively few calories and practically no fat.

CALORIES

A cup of buckwheat or kasha has 155 calories

A cup of oats has 399 calories

A cup of cornmeal has 581 calories

A cup of brown rice has 248 calories

A cup of tapioca has 130 calories ,low nutrition dense

A cup of whole meal couscous has 176 calories. low nutrition dense

A major benefit of buckwheat compared to other grains is that it has a unique amino acid composition that give it special biological activities. These include cholesterol-lowering effects, anti-hypertension effects and improving digestion by reliving constipation.

Buckwheat Nutrition Facts

One cup of cooked buckwheat grouts contains the following nutrients: 

• 155 calories
• 6 grams of protein
• 1 gram of fat
• 33 grams of carbohydrates
• 5 grams fibre
• Only 1.5 grams of sugar
• 86 milligrams manganese (34%)
• 86 milligrams magnesium (21%)
• 118 milligrams phosphorus (12%)
• 6 milligrams niacin (8%)
• 1 milligrams zinc (7%)
• 34 milligrams iron (7%)
• 0.13 milligrams vitamin B6 (6%)
• 24 milligrams folate (6%)
• 0.6 milligrams pantothenic acid (6%)

Buckwheat can be eaten as is, sprouted and eaten raw, milled in to flour or roasted then its called kasha and can be eaten in a sweet or savory vibe

We  washed a cup , then soaked over night , then strained and cooked the next day with almond milk and spices. one thing we noticed it that it soaks up fluid quickly and also i noticed that my bowels were open more than usual but in a good way not bad.

For our recipes you will need to wait because we are still experimenting but here’s a couple that look good enough to eat.

Cooked Kasha

1 cup toasted buckwheat groats
1 3/4 cups filtered water
1-2 Tbsp butter, to taste (I used unsalted butter)
1/2 tsp salt, or to taste (I used sea salt)

 How to Cook Buckwheat (Stove-top Method):
1. Rinse and drain buckwheat well.(I would say soak overnight then drain)
2. In a medium sauce pan, combine buckwheat groats with 1 3/4 cups water, 1 Tbsp butter and 1/2 tsp salt. Bring to a simmer then cover with a tight fitting lid and simmer on low for 18-20 minutes. Just like with rice, you should hear hissing while it’s cooking and it will get quiet when it’s done. Stir in additional 1 Tbsp butter if desired...or olive oil

https://natashaskitchen.com/2015/02/15/how-to-cook-buckwheat-kasha/