Buckwheat seems to be all over the place right now. I bought some last week on a whim and, it seems, lots of other people did too! I posted a picture of it on my Instagram and it sparked a whole load of comments about buckwheat; puffed, in salads, as a snack, growing buckwheat, grinding it and making buckwheat pancakes. I decided to road test it in something I’ve made before and I’m pleased that mixing the buckwheat with the quinoa in these vegetable cups was a real success. We are going through a fussy eating stage – especially with vegetables. This is a great way of getting some goodness in to those fussy toddlers but also a fantastic baby-led-weaning meal AND they are gluten-free. The buckwheat helps the cups stay solid so they aren’t too crumbly as a finger food. This recipe makes 12-15.
‘Buckwheat and Quinoa Lunch Cups’
You will need:
1/3 cup (roughly 100g) of quinoa and the same of buckwheat cooked to packet instructions
3 small heads of cauliflower either grated or chopped
1 small carrot, grated
1 spring onion, chopped
1/2 tsp garlic
1/2 tsp dried mixed herbs
40g grated cheese
Grease a cupcake/muffin tin with a little oil and preheat your oven to 190c
Reserving 1/3 of the cheese (or grate more at the end if you like them cheesey!) place all the ingredients in a bowl and combine.
Place mixture in muffin cases and sprinkle with the extra
Bake at 190c, gas mark 5 or 375f for about 30 minutes, until the cups are firm to touch and the cheese is all melty and lovely.
Serve warm, refrigerate or freeze the leftovers for another day!
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Keen to try more buckwheat recipies? There are a couple of beauties right here…
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