When I first came across buckwheat I just knew it would be perfect in this recipe!
Despite its name, buckwheat isn’t actually a wheat product, it’s a gluten free, wheat free grain. Rich in protein, fiber and many minerals as well as B vitamins, the stand out feature of buckwheat is its rutin component. Rutin is a bioflavanoid compound that is beneficial to the circulatory system, as it is known to strengthen blood vessels. It also helps the body to utilise vitamin C and produce collagen. It is also a powerful antioxidant, helping to prevent some of the damage done by free radical in the body.
Buckwheat can be used in sweet dishes such as porridge, pancakes, baked goods such as bread and granola. It is also a feature in some savoury dishes such as salads, and even buckwheat risotto. It has a distinct nutty flavour that can be tasted in any type of recipe. Why not give this one a go!
1 cup of buckwheat
1 scoop of vanilla protein powder (optional)
1/2 cup of nuts ( I used almonds, macadamias or cashews)
2 heaped tablespoons of peanut butter (choose the added oil, salt and sugar free variety)
1 teaspoon of cinnamon
2 tablespoons of melted coconut oil
2 tablespoons of honey (or maple syrup)
5-6 medjool dates
1 teaspoon maca powder (optional)
a pinch of salt
1. Place all dry ingredients in a food processor and blend until nuts are crushed
2. Add all wet ingredients and mix again. The mixture should be sticky enough to roll into balls, if not add more peanut butter
3. Roll into balls and place in the fridge to set for at least 30 minutes
4. Store in the fridge for up to 7 days