Buckwheat recipes:

Unfortunately not very well known in our culture and kitchens, you should reconsider this position. One important advantage of the buckwheat is that it doesn't lose much of its qualities by thermo treatment (boiling).
Obs.: the buckwheat products will be treated as natural as possible in these recipes so, the final result might not look as you were used to. Don't let this bother you and give it a try.

1. Buckwheat bread
Ingredients:
1kg of buckwheat flour (semolina), water, approx. 50g yeast, 25ml of oil, salt.
Cooking:
you out the flour in the water and prepare dough that should be not soft, nor hard, either: medium softness. While kneading the dough, add the yeast and the other ingredients. Let the dough yeast for several hours (2-3) then bake it in an oven, as any other bread. You can use mashed potatoes, milk or yogurt to make the bread easier to eat.

2. Wheat bread with buckwheat
Ingredients:
1kg of wheat flour, approx. 200g of buckwheat flour, approx. 50g of yeast, 2cups of hot water, 8-10g of salt.
Cooking:
First, you make some kind of mix between the buckwheat and the water and let it cold. When it reaches room temperature, this mix should be mixed with yeast and wheat flour. Knead it, adding water as necessary. You should stop kneading when the dough starts detaching from your hands. Then you scatter some flour over the dough and let it yeast. Later on, put it in trays and bake it in an oven.

3. Healthy mix of cereals and fruits
Ingredients:
25-30g of buckwheat flour, 25-30g of rye flour, 25-30g of crushed sunflower seeds, 25-30g of crushed almonds, 25-30g of raisins. Obs.: you can double the buckwheat flour quantity.
Cooking:
Mix all the ingredients in warm water and let it macerate for around 12 hours. During this interval, add a squashed banana, half of small cut orange pieces, some lemon juice. You mix them well and let them rest and let the orange and lemon juice provide the taste for the mix. Then, eat it as you like.

4. Buckwheat semolina with gravy
This recipe is not as natural as those before this, but it is very nutritious and easy to prepare
Ingredients:
100-150grams of buckwheat semolina, approx. 25g of butter, 500ml of gravy.
Cooking:
Melt the butter in a frying pan and scatter the semolina, mixing continuously. When the mix got parched enough, you should pour the gravy, still mixing to prevent forming any lumps. Add salt on your taste and boil at small fire in order to obtain a thick mush. You can eat the final result on its own or as a garnish to other dishes.