Sprinkle sea salt, pepper and
the buckwheat groats over the kale and mix through until combined.
For this pudding, I soaked
the buckwheat groats over night (I don't recommend eating them raw) and then blended it with a few yummy ingredients to make the pudding.
Not exact matches
I had no
buckwheat flour, so I used
buckwheat groats (just
over half a cup), soaked for 15 minutes, rinsed and then made it into a flour.
over my first year of being gluten - free and can't believe now that I never used to eat it, and how many people probably will probably never try
buckwheat groats because they don't «have» to.