3 light springtime buckwheat recipes – nutty, gluten-free and great for digestion.

Spring is the perfect time to switch your body to “light & vibrant” – and what fits better than buckwheat? Despite its name, it’s not a grain but a so-called pseudocereal. Sounds complicated, but it’s simple – and incredibly tasty! With its nutty flavor and naturally gluten-free qualities, buckwheat is gentle on the stomach. Today, we’re sharing three springtime recipes that show off what buckwheat can do.

And the best part? When you grind buckwheat fresh with your Salzburger grain mill, it’s not only healthier – but more aromatic too. Freshly milled, it unfolds its full potential!

🥞 1. Buckwheat Pancakes with Fresh Herbs and Spring Quark

For 2–3 servings:

• ¾ cup freshly ground buckwheat flour
• 2 large eggs
• ¾ cup milk (or plant-based milk)
• Pinch of salt
• 1 tablespoon chopped herbs (e.g. chives, parsley, wild garlic)
• Oil for frying

For the herbed quark:

• 1 cup quark or cottage cheese
• 1 tablespoon olive oil
• Salt, pepper, herbs to taste

Instructions:
Mix all pancake ingredients and let rest for 10 minutes. Fry in a non-stick skillet. Serve with the herbed quark – a green spring delight!

Tip: The batter is also great cold – perfect for your next picnic.

🥗 2. Warm Buckwheat Salad with Asparagus & Strawberries

For 2 servings:

• ½ cup buckwheat groats
• ¾ cup water
• 1½ cups chopped green asparagus
• ¾ cup halved strawberries
• 1 cup arugula (loosely packed)
• 1 tablespoon lemon juice
• 1 teaspoon honey
• 2 tablespoons olive oil
• Salt & pepper to taste

Instructions:
Cook buckwheat in water for 15 minutes, then cool. Sauté or steam asparagus, halve the strawberries, and wash the arugula. Mix everything in a large bowl and drizzle with lemon-honey dressing.

Gut-friendly & pretty: Nutty buckwheat and sweet strawberries are a spring match made in heaven!

🍰 3. Buckwheat Rhubarb Cake – Moist, Sweet, Tart!

Ingredients for a small cake tin:

• ¾ cup buckwheat flour (freshly ground)
• 1 cup ground almonds (firmly packed)
• 2 large eggs
• ⅓ cup + 1 tablespoon yogurt
• ⅓ cup + 1 teaspoon sugar (or honey)
• 1 teaspoon baking powder
• 1½ cups chopped rhubarb

Instructions:
Mix all ingredients (except rhubarb) into a smooth batter. Fold in rhubarb, pour into a greased baking tin, and bake at 350 °F (180 °C) for about 35–40 minutes.

Tip: Serve with a dollop of yogurt and a drizzle of maple syrup – simply heavenly!

Why buckwheat belongs in your kitchen

• Gluten-free & easy to digest – perfect for sensitive stomachs
• Rich in minerals like magnesium, iron, and zinc
• Versatile: sweet, savory, warm or cold
• Freshly milled with the Salzburger grain mill – full of flavor and nutrients

Conclusion

Whether sweet, savory, or in a salad – buckwheat is a springtime all-rounder. Once you’ve tried it freshly milled, you won’t go back! Unlock the full potential of every grain with a Salzburger grain mill. Don’t have one yet? Visit us here:
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