Our simplest recipe, made from de-hulled buckwheat seeds, water, sea salt and…that’s it. Nothing else added at all. Finely ground, giving a lighter, open texture and a subtle, nutty taste.
|per 100g||per 40g slice|
|– of which total sugar||0.0g||0.0g|
|– of which saturated fat||0.25g||0.1g|
|– mono-unsaturated fat||0.55g||0.22g|
Despite it’s name, buckwheat is not a grain at all. It is the seed of a flowering shrub, closely related to rhubarb, and is grown in many countries throughout the world. It’s seeds are rich in many of the minerals that are needed for healthy living – manganese, copper, magnesium, phosphorus, potassium, iron and zinc – as well as several B-vitamins, dietary fibre and resistant starch, which studies suggest may lower blood sugar level. They are also mucilaginous, meaning that once they are soaked and ground, they don’t require any binding agent to set during baking.