<
div class=”clickbankwrapper”>Here’s why, and how to make sure your pelvic floor stays strong. If you’ve been noticing more buckwheat products cropping up (pun intended) on grocery shelves this year, it’s no coincidence. In fact, Whole Foods Market named buckwheat a trending ingredient in their annual 2024 food trends report due to its rise in popularity as a cover crop that supports soil health and the bevy of nutrients the small but mighty seeds have to offer.
Of course, buckwheat is far from new. It’s been an integral part of many cuisines for centuries, particularly in Asia (think soba noodles). That said, Cathy Strange, the ambassador of food culture for Whole Foods Market, notes that customers are particularly drawn by the “appreciation for the way it’s grown and the health benefits it has.” Not to mention its unique flavor and texture that Strange says is ideal for the culinary uses of seasoned chefs, home cooks, and bakers alike.
As such, new ways to use this staple ingredient—that’s loaded with plant-based protein and fiber—have further positioned buckwheat as one of the most versatile, delicious ingredients to support well-being. And while you can find buckwheat in many ready-to-eat products (two of Strange’s favorites are BAM Buckwheat Milk and Maine Crisp Buckwheat Crackers), today, we’re going all in with a decadent buckwheat brownie recipe made from scratch.
Buck-le up, fam, because this protein-rich buckwheat recipe is about to blow your taste buds away.
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Why this buckwheat brownie recipe is so good (and good for you)
First things first: let’s talk buckwheat health benefits. Buckwheat, in its most basic form, comes in two types: buckwheat groats (the hulled seeds from the plant) and buckwheat flour (ground from the seed hulls). From a nutrition standpoint, whether in seed or flour form, you can expect to get a boatload of perks from this high-fiber, vegan-friendly, protein-rich, and naturally gluten-free ingredient.
In fact, one cup of buckwheat flour contains <a href=”” targ
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