Here at The Butler’s Pantry, our chefs are always monitoring trends and experimenting with innovation in food. One such innovation that we have introduced is the use of buckwheat in the tart base of our lemon meringue tart.
While the name might suggest that buckwheat is a cereal grain, it is actually a fruit seed that’s related to the rhubarb and sorrel plants. The flowers from the buckwheat plant are extremely fragrant and are attractive to bees who product a special, dark honey from them. The edible part of buckwheat are the seeds.
What are the Health Benefits?
Buckwheat flour is undoubtedly healthier that regular flour. This nutrient packed, gluten-free seed is considered by many to be a superfood. It is rich in protein, insoluble fibre and important minerals such as zinc, manganese and copper. It’s packed with antioxidants like tannins, catechin and rutin. It has a high polyphenol content, a micronutrient that is only gotten through some plant based foods.
Buckwheat is also known to have blood sugar and cholesterol lowering effects and the ability to improve digestion. It offers a high amount of total carbohydrates yet it scores low on the glycaemic index (GI). This is the measure of how quick your body absorbs carbohydrates. If the food has a low GI score, your blood sugars will rise slowly and won’t spike. This makes it a great food for someone with diabetes as it keeps the blood sugar regulated.
As buckwheat is a fruit seed as opposed to a cereal grain, it’s a wonderful substitute for grains for those who are sensitive to wheat, gluten or any other grains. So full of nutrients, zero gluten and no fat, what’s not to love!
How can it be used?
Buckwheat is becoming more and more popular as consumers become more aware of its health benefits. It’s a great breakfast option when used in cereals, porridge and pancakes. It’s also a wonderful addition to salads, makes a delicious crust for a creamy chicken pie or eaten as buckwheat noodles or pasta which are readily available on the market. At The Butler’s Pantry, we are now using buckwheat flour for the base of our lemon meringue tart. The buckwheat flour is 100% organic and it makes a delicious sweet dough for our pie. It adds a nutty and roasted flavour which compliments the sharpness of the lemon curd and the sweetness of the Italian meringue. The buckwheat adds a lovely ‘snap’ to the base which is a delicious texture. It also means that our lemon meringue tart is now flourless so is a great option for those with gluten intolerance.
Why not visit one of our shops and treat yourself to our new and improved lemon meringue pie? We’d love to hear what you think of our addition of buckwheat!