If you have been following my instagram, my choccie buckwheat crackles have been getting me through a week of heavy assignments.
These little nuggets of joy are getting me through a sometimes slump in the afternoon. I love the simplicity of this recipe (5 minutes to make) with only a handful of ingredients and you just pop it in the fridge to set (30 minutes).
There are few goodies in this dish, but because there is being quite a lot of raw honey (which does mean sugar in its natural state) however should not be eaten in excess, substitute the honey in for maple syrup if vegan. None the less they are delicious and made from real wholesome food. Scummy for a mid-afternoon pick-me-up, great for dessert when you have your mates over with scattered berries and also great for kiddies birthday parties.
I love including buckwheat into recipes, partly because it is gluten free, in this instance I toasted it for about 10 minutes in the oven to crisp it up then added it to some puffed quinoa (here are my preferred guys for all things quinoa).
Why this is good for you:
Buckwheat carries a really fabulous nutty flavour, it is gluten free and has a low GI (great for people with diabetes), it is high in fibre (great for you digestion) and also a good source of potassium and magnesium to help nourish the nervous system. Buckwheat is also known to help with the cardiovascular system (the buckwheat seed also look like little hearts) by helping blood vessels harden. Raw honey; certain strains of honey are better than others, I use a raw honey (which I would recommend over supermarket bought) from country NSW which I get by the 10kg tub from a local beekeeper. Honey is known to have helped with asthma, coughs and allergic rhinitis, it is also used to aid with diarrhoea and gastric ulcers and as a carbohydrate during vigorous exercise.
Hope you enjoy this little number.