Buckwheat (griķi in Latvian) is not a grass (true grain) and therfore it is gluten free. It has pyramid shaped seeds coated with slate grey husks. Buckwheat's reputation for robust toasty aroma and strong earthy, vegetal, and slightly sourish taste - an acquired taste for some is true only if they have gone through thermal dehulling. This process is dominant in the big processing plants instead in a small farms mechanical (impact or abrasion) dehulling is used. The latter does not change the color, aroma and flavor of the groats. The color is light green in freshly harvested seed, but gradually changes to beige during storage. Thence comes term green buckwheat (zaļie griķi in Latvian) attributed to mechanically dehulled buckwheat. Dehulled green buckwheat intact groats still retain their sprouting ability. Green buckwheat groats are further processed into semolina and flour. Green buckwheat has a mild aroma and a light nutty taste.
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| Buckwheat semolina |
50 g green buckwheat semolina
2 egg yolks
1 tsp (Demerara) brown sugar
generous pinch of sea salt
blueberries and cocunut palm sugar for decoration
In a medium sauspan bring the milk to boil, lower the heat to minimum and add the semolina in a thin stream constantly stirring to avoid lumps forming in the porridge. Simmer, stirring very regularly, for about 10 minutes until it thickens. Whisk in egg yolks. If you prefer your porridge runny serve it immediately, if you prefer it more thick cover with a lid and leave it to sit for 5 to 7 minutes.
Serve it with blueberries and palm sugar.
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