O-tay!

Oh Buckwheat.

I've been curious about buckwheat for awhile and Chocolate Covered Katie's New Food Challenge gave me the extra motivation to give it a go! It's a little bit confusing, but buckwheat is actually a gluten free fruit seed, related to rhubarb and sorrel. Buckwheat has a great nutritional profile - studies have shown that a diet that includes buckwheat can lower your risk of developing high cholesterol and high blood pressure, it can assist in controlling your blood sugar, and is a great source of magnesium and dietary fiber. 

I've been reading Jae Steele's Get It Ripe (review coming soon!) and was intrigued by the blueberry buckwheat muffins. I haven't done a lot of gluten-free baking up to this point as I've just been figuring out what I can and can't eat. The muffins looked easy and yummy so I decided to give them a whirl. 

They turned out really well! The recipe was really easy and I liked that it didn't contain any refined sugar (although I did substitute agave nectar for the maple syrup) The muffins were light and airy - far less dense than some gluten free baked goods that I've tried in the past. The buckwheat had a nutty grain-like flavor and I really liked it!! The blueberries burst in your mouth and the agave added just a hint of sweetness. These will be perfect for snacks or alongside a smoothie or tea misto for an on-the-go breakfast. They also turned out to be very low in Points. I'm going to try making some buckwheat cereal very soon. 

I'm really happy that I tried this food and I look forward to incorporating it into my food rotation in the weeks to come!

Have you tried any new foods lately?