You've likely heard of buckwheat pancakes or crêpes, but buckwheat is making its way into many different kinds of morning recipes these days. Whether you reach for the silky, striking gray-purple buckwheat flour or the actual grains themselves, buckwheat is throwing a wrench in the oatmeal game in a big way.If you're not familiar with buckwheat, it's actually a plant similar to rhubarb that's used whole or ground down into its characteristically beautiful flour. When you go to the store to buy whole buckwheat grains, you'll have two choices: pale green-colored groats or the already-roasted reddish groats called kasha. If you're new to buckwheat, the milder groats are an easier sell as kasha can tend towards a grassier flavor. Ground down, buckwheat flour has an earthy flavor and is wonderful in all kinds of baking recipes, from cookies to brownies to cakes. In the recipes below, buckwheat gets head billing, starring in the first meal most of us eat each day: breakfast.
Megan is a freelance writer and recipe developer. Her cookbook, Whole-Grain Mornings, will be available in bookstores nationwide Dec/2013. Megan also owns the Seattle-based artisan cereal company, Marge Granola.
Read more from Megan »