Buckwheat, Fig + Apple Salad (Gluten Free. Dairy Free)
Buckwheat is a part of the rhubarb family, it is a gluten free seed that is really nourishing for the nervous system. As a bonus, it is filled with nutrients to support and tonify the skin - oh and it is super affordable! We are in love with this little guy…and for the meat eaters out there this recipe is SENSATIONAL with some slow cooked pork, or roast pork for that matter!
- 2 cups buckwheat, cooked
- 1 apple, diced
- 1 cucumber, diced
- 6-8 dried figs, diced
- 1/2 cup pepitas
- 1/4 cup coconut oil
- s + p
1. Cook buckwheat, as per instructions (below) - remember to add ¼ cup of oil and massage to separate the groats!
2. Dice all of the ingredients, if preparing early, add the juice of one lemon to prevent browning of the apple (a delish addition in any case!).
3. Combine ingredients with loving hands. Taste, and season.
Lick your fingers and enjoy!
TIP: If you omit the the cucumber and add 1/2 cup of coconut cream you have an AMAZING gluten free breakfast, that you can eat warm or cold. Love when we find a recipe that works any time of day!
Cooking Buckwheat Perfectly
Despite it's name buckwheat is not a member of the wheat family, and it actually considered a seed. It is mild in flavour, delicious and offers great texture in a salad! The only tricky thing to consider is that it gets so mushy when overcooked – not the end of the world as you can ditch it, give it to your child to play with or still season it add a couple of eggs and make a fritter.
Rinse 2 cups in a sieve and pick over for small stones and debris. Add 2 cups to 3 tbs coconut oil and toast for 5 mins.
Remove from pan.
Add 3 cups of water to the pan and bring to the boil, add buckwheat and allow to return to boil.
Check after 10 mins. Taste the groat and stop cooking when you like the texture!
Drain. I stir through more coconut oil at this stage to separate the grains – the glossy separate grains look great on a plate! BUCKWHEAT FREEZES REALLY WELL SO PORTION. LABEL + FREEZE!