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The pyramid-shaped kernels are harvested and ground into surprisingly rich flour with little black specks that some from the ground seed hull. This is how traditional buckwheat Flour has been made for hundreds of years. You can add a little buckwheat flour to almost any recipe that calls for regular flour. In wheat bread, use half buckwheat flour to add a unique, nutlike flavor and darker color.
Whole grain buckwheat
Serving Size: 1/4 cup (30g) dry
| Per Serving | % Daily Value | |
| Calories | 100 | 0% |
| Calories from Fat | 8 | 0% |
| Total Fat | 1g | 0% |
| Saturated Fat | 0g | 0% |
| Trans Fat | 0g | 0% |
| Cholestrol | 0mg | 0% |
| Sodium | 0mg | 0% |
| Total Carbohydate | 21g | 7% |
| Dietary Fiber | 4g | 16% |
| Sugars | 0g | 0% |
| Protein | 4g | 0% |
| Vitamin A | 0% | |
| Vitamin C | 0% | |
| Calcium | 1% | |
| Iron | 6% |
Four-Grain Waffles
Combine flours, cornmeal and baking powder.
Separate egg and beat egg whites until stiff.
Combine honey, water, egg yolk and oil. Combine liquid and flour, mixing as little as possible. Fold in egg whites. Mixture will be frothy and should be rather thick. Bake on medium-hot baker to a slight crispness. Oil baker lightly with a mixture of 1 Tablespoon lecithin to 1/2 cup salad oil. This recipe tends to stick, even to teflon. Serve with unsweetened applesauce and a little grape jam.
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