Buckwheat desserts are becoming more and more popular, which can give traditional desserts a twist while catering for different dietary needs.
Buckwheat is not all related to wheat so the name is a bit misleading, however it is a gluten-free pseudo-cereal making it suitable for people with gluten intolerance or celiac disease.
Its a unique taste that has a hint of nut that can be combined with many other ingredients giving depth and complexity when used in sweet things.
The use of buckwheat in making deserts can transform old fashioned recipes into something new; whether they are biscuits and buns or pancakes and custards.Â
It is worth noting that the natural earthiness inherent to buckwheat pairs well with sweet flavors such as chocolate, honey or fruits hence resulting into balanced treats that are really delicious.
The 10 Best buckwheat dessert recipes and recipes
1. Buckwheat Chocolate Brownies
I love to experiment in the kitchen, and I’ve come up with this indulgence, a rich chocolatey experience that is at once gluten-free and delightful. As a nutty, slightly bitter chocolate lover, this recipe has long been a favorite of mine.
Sink your teeth into a fudgy brownie square that is delicious and good for you. Beyond the health benefits of buckwheat, which is easy on the blood sugar and is considered a nutrient-rich food, the chocolate flavor that is created is to die for.
These are a doddle to make and, once you’ve baked a batch, you’ll know why they’ve become a staple in my kitchen for every celebration.
Ingredients
1 cup buckwheat flour
1/2 cup cocoa powder
1 cup granulated sugar
1/2 cup melted butter
3 large eggs
Instructions
Preheat the oven to 350°F (175°C) and grease an 8×8 inch baking pan.
In a large bowl, mix the buckwheat flour, cocoa powder, and granulated sugar.
Stir the melted butter and the eggs into the dry ingredients until all are well mixed.
Pour the batter into the prepared baking pan, spreading it evenly.
Bake for about 20-25 minutes or until a toothpick inserted into the centre of the cake comes out clean. Let cool completely before cutting into squares and serving.
2. Buckwheat Blinis with Honey and Berries
When I first tried these mini pancakes, I found the nutty buckwheat paired with the sweet honey and fresh berries a match made in heaven. The flavors really complement each other so well.
Mine are always light and fluffy, which makes them perfect for any breakfast or brunch. With just a drizzle of honey and a handful of berries, every bite is a treat!
Ingredients
1 cup buckwheat flour
1 cup milk
1 large egg
1 tbsp honey
Assorted fresh berries (e.g. strawberries, blueberries, raspberries)
Instructions
In a mixing bowl, combine the buckwheat flour, milk, and egg, whisking until smooth.
Heat a non-stick skillet over medium heat and lightly grease it. – put small dollops of batter in the skillet to make blinis; cook until little bubbles appear on top, flip and cook until golden – and garnish.
Drizzle the cooked blinis with honey.
Top with assorted fresh berries and serve immediately.
3. Buckwheat Pudding with Almonds
When I first discovered the rough creaminess of buckwheat mingling with almonds to make a pudding, I admired the texture and flavour. Preparing this wholesome dessert once a week became a weekend ritual.
The nutty almond flavor works perfectly with the earthy buckwheat, and it was just sweet enough to feel like a treat. Even now, its simplicity gives the dish its novelty.
Buckwheat Pudding with Almonds
Ingredients
1/2 cup buckwheat groats
2 cups milk (dairy or plant-based)
1/4 cup honey or maple syrup
1/4 cup chopped almonds
1 tsp vanilla extract
Instructions
Cook rinsed buckwheat: Rinse the buckwheat groats with cold water. In the medium saucepan, combine the buckwheat and milk and bring to a boil.
Then reduce to the simmer and cook about 15 minutes till the buckwheat is tender.
Sweeten pudding: Stir in the honey or maple syrup and vanilla extract until well-mixed.
Cool slightly: Let the pudding cool for a few minutes to thicken.
Add almonds: Fold in the chopped almonds for added texture and flavor.
Serve: Serve warm or chilled, topped with additional almonds if desired for extra crunch.
4. Buckwheat and Apple Cake
If I’m feeling like a treat and want to satisfy myself with something unusual, one of my favorites is a buckwheat and apple cake. You get the rich, nutty taste of buckwheat and serve it with sweet, tart apples.
A marriage made in taste-and-texture heaven. It all goes together so well; the rough, hearty texture of the buckwheat lending a rustic charm to the cake with the apples keeping things fresh and juicy.
Mine always comes out moist and delicious. Great comfort food.
Ingredients
1 cup buckwheat flour
2 large apples, peeled and chopped
1/2 cup honey
1/2 cup unsalted butter, melted
2 large eggs
Instructions
Preheat the oven to 350°F (175°C) and grease an 8-inch cake pan.
Put all the buckwheat flour, honey, melted butter and eggs into a large bowl and mix well.
Fold in the chopped apples gently into the batter.
Pour the mixture into the prepared cake pan and smooth the top.
Bake for 30-35 minutes or until a toothpick inserted into the centre comes out clean. Allow to cool before serving.
5. Buckwheat Crepes with Nutella
I have a longstanding love affair with the flavor combinations of the classic crepe. I’m a particular fan of the buckwheat crepe topped with Nutella.
The nutty flavor of the buckwheat complements the creamy chocolate filling so well. I never tire of that combination of flavors in one simple bite.
In a moment of weakness, this is a dish that provides a sweet treat which is both indulgent and wholesome.
Buckwheat Crepes with Nutella:
Ingredients
1/2 cup buckwheat flour
1/2 cup all-purpose flour
1 1/4 cups milk
2 large eggs
Nutella (for filling)
Instructions
Batter Up: In a bowl, whisk together the buckwheat flour, flour, milk and eggs.
Rest Batter: the batter needs to sit for at least half an hour to allow the flour to hydrate.
Preheat heat pan on medium.
Use pan with non-stick surface, and lightly grease with a bit of butter or oil.
Make the crepes: Put one tablespoon of batter into the skillet and swirl it around to spread it out and coat the bottom.
Cook until edges come loose and are ready to flip, about 30 seconds. Turn the heat off and flip the crepe over.
Turn the heat back on and cook until golden brown on the bottom side.
Add Nutella: Spread Nutella over each crepe, fold or roll, and serve immediately.
6. Buckwheat Lemon Tart
The sharpness of lemon zing and the earthy nuttiness of buckwheat go beautifully together in this tart.
The buckwheat crust is literally a nutty foundation for the zingy lemon filling. I’m in love with this tart.
It’s the most sophisticated and wholesome-tasting dessert you can imagine – layers of deliciousness.
Buckwheat Lemon Tart:
Ingredients
1 1/2 cups buckwheat flour
1/2 cup cold unsalted butter, cubed
1/4 cup icing sugar
3 large eggs
2/3 cup fresh lemon juice
Instructions
Mix buckwheat flour, butter and icing sugar in a food processor on pulse until dough is formed.
Form the dough into a tart pan, then chill for 30 minutes.
Preheat the oven to 350°F (175°C).
Bake the tart shell for 15-20 minutes until golden brown.
Let it cool. – Whisk eggs and lemon juice in a saucepan for 7-10 minutes over medium heat until thick – the custard should coat the back of a spoon without breaking… Then strain it, stir in the butter, and finely chopped dill, and there you have it: the perfect asparagus cream.
Spoon the lemon curd into the cooked tart shell. Chill in the refrigerator for at least 2 hours before serving.
7. Buckwheat Banana Bread
With buckwheat I enjoy the opportunity to create a treat that is nutrient dense and tastes rich and earthy good, like ripe bananas.
The oats, nut butter and honey add whole healthiness and the banana gives a nice sweetness without being overpowering. This is a nice variation on a classic recipe, flavor, easy, and simple to make, the nutty texture is wonderful.
Ingredients
3 ripe bananas, mashed
2 cups buckwheat flour
1/2 cup maple syrup
2 eggs
1 tsp baking soda
Instructions
Preheat your oven to 350°F (175°C) and grease a loaf pan.
In a large bowl, combine mashed bananas, eggs, and maple syrup until well mixed.
Add buckwheat flour and baking soda, then stir until the batter is smooth.
Pour the batter into the greased loaf pan.
Bake for 45-50 minutes, or until a toothpick inserted into the middle comes out clean. Allow to cool before serving.
8. Buckwheat Pancakes with Maple Syrup
This is my go-to breakfast when I’m feeling nutritious and hungry: comforting and sating, with the added richness of the maple syrup. I like to think it will give me the best possible start to my day, the nutty, earthy taste of buckwheat and the sweetness of the syrup giving the right mix of flavors.
Buckwheat Pancakes with Maple Syrup:
Ingredients
1 cup buckwheat flour
1 cup milk (or milk substitute)
1 large egg
2 tablespoons melted butter (or oil)
1 tablespoon maple syrup (plus extra for serving)
Instructions
In a medium bowl, whisk together the buckwheat flour and a pinch of salt.
In a second bowl, whisk the milk, egg, melted butter and 1 tablespoon maple syrup together.
Combine wet ingredients with dry ingredients. Whisk until incorporated, but do not overwhisk.
Put the skillet on medium heat, brush it lightly with butter or oil roll the pinata so it’s an even thickness Lay the pastry over the skillet, cut off the excess pinata and poke holes into the pastry with a fork.
The pastry is done when it’s golden brown, roughly 5 minutes on each side.
You know it’s perfectly cooked when you can peel it away from the skillet and you can see it’s golden colour and texture. A single batch of this batter will make 10 small pancakes, perfect for weekday mornings.
Pour 1/4 cup of batter (a little less than 1/4 of the batter cup) on the skillet, leaving space between each drop (use a spatula to spread them out into 3-inch disks if necessary). After around 5 minutes, bubbles will appear on the pancake’s surface, indicating it’s time to flip and cook for another minute or so, until browned.
Serve warm and enjoy with additional maple syrup.
9. Buckwheat Chocolate Chip Cookies
There is something so indulgent about getting your hands on some home-made treats, especially when they are a bit of twist on the original.
I love the earthy nuttiness that the buckwheat gives to the cookie and the way it pairs with the rich chocolate chips. The flavor in general is an interesting but satisfying taste experience that I think everybody should try at least once – you won’t regret it.
Buckwheat Chocolate Chip Cookies.
Ingredients
1 cup buckwheat flour
1/2 cup butter, softened
1/2 cup brown sugar
1/2 cup chocolate chips
1 egg
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. -Combine the butter and brown sugar in a mixing bowl and beat until light and fluffy.
Add the egg to the mixture and beat until well combined. – Slowly add the buckwheat flour so that a dough comes together and then add in the chocolate nuts.
Scoop out small amounts of dough and place them on the prepared baking sheet. Bake for 10-12 minutes, or until the edges are golden brown; allow to cool before serving.
10. Buckwheat and Blueberry Muffins
I’m a sucker for healthy, tasty goodies – and there’s really nothing quite like making your own at home. To me, the perfect muffin must have two things, and two things only: a nutty flour, and some sort of juicy fruit. These buckwheat blueberry muffins fulfil those requirements to a T.
The buckwheat flour adds a lovely, nutty, taste to the muffin, while the juicy blueberries make it taste fresh. And the end result is full of fibre but rather light – making it perfect, in my opinion, for breakfast, or as a light afternoon snack.
Ingredients
1 cup buckwheat flour
1 cup fresh or frozen blueberries
1/2 cup sugar
1/2 cup milk (dairy or non-dairy)
1 teaspoon baking powder
Instructions
Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
In a bowl, mix buckwheat flour, sugar, and baking powder.
Gradually add milk to the dry ingredients, stirring until just combined.
Gently fold in the blueberries. – Fill the muffin cups evenly with the batter and bake for 20-25 minutes, or until a toothpick inserted into the middle comes out clean.
