Roasted Buckwheat is nutrient-packed, gluten-free seed that has been abundantly consumed in Asian and Eastern Europe countries for centuries — packed with fibre, nutrients and antioxidants, it is a superfood.

How to cook: Rinse and drain buckwheat well. In a medium sauce pan, combine buckwheat with 1 3/4 cups water, 1 Tbsp butter/alternative and 1/2 tsp of sea salt. Bring to a simmer then cover with a tight fitting lid and simmer on low for 18-20 min. Just like with rice, you should hear hissing while cooking and it will get quiet when done. Stir in additional 1 Tbsp butter/alternative if desired.