When life gives you unhulled buckwheat, make flour and cook

Yesterday my friend introduced me to a little organic market that sells produce and other products at a reasonable price. If you live in Australia you know that the discovery of this place is like finding a pink diamond lying in the middle of the street, it just doesn't happen.
So I of course got a little carried away and started buying everything I could carry in my arms. Among the plethora of organic items I picked up some buckwheat thinking that I'd use it to replace rice at dinner or my breakfast porridge. When I got home I noticed that the label said unhulled buckwheat. I opened the package and found cute little kernels that I had no idea how to use.

At first I was discouraged that my dinner and breakfast plans were shot but then I turned to the internet for help. Google: what to do with unhulled buckwheat. Luckily I'm not the first person to make this mistake so there was loads of advice. I decided on attempting to make flour from my mistake. I used my little electric coffee/spice grinder and turned the whole bag of buckwheat into something more user friendly in about 10 minutes. I tried to use my husband's fancy burr coffee grinder but he about lost his mind when he found out what I wanted to do. He's a little delicate about his coffee stuff (I call his espresso machine his girlfriend)

So now that I proudly have a big bag of buckwheat flour that only cost me $2.50 I am ready to spend the day in the kitchen.

This morning started with buckwheat banana pancakes

1 c buckwheat flour

1/2 tsp baking soda

1 tsp baking powder

2 eggs
1 c milk
1 tsp heaping cinnamon
1 tsp nutmeg
2 tbs honey
2 tbs coconut oil
2 medium ripe bananas smashed

mix and make like regular pancakes. I drizzled a bit of honey over the top before I served.

Then in the afternoon I decided to play around with making zucchini bread. I am not patient in the kitchen so I like things that are easy to bake or cook. This invention tastes amazing and was super easy.

1st bowl:
2 c buckwheat flour
1 c almond meal
1 tbs cinnamon
1 tsp salt
1 tsp baking soda
1 tsp baking power
3/4 c ground walnuts (even better if you toast them first)

2nd bowl:
1/2 c honey
1/2 c coconut oil
3 eggs

whip up egg mixture and then add to 1st bowl. grate 2 medium zucchinis into the mixture and stir in gently.
pour into muffin or bread tin. I like to use baking paper  or cupcake cups to avoid having to use more fat for nonstick.
bake at 165 C/325 F for 30-45 mins or until tester stick comes out clean from the middle.

So now that you're obsessed with buckwheat here are some of the benefits of it.

1. it's gluten free (not really an issue unless you have a gluten intolerance)
2. high in fiber
3. higher in protein than regular flour (3.8g/serve, contains 8 essential amino acids)
4. doesn't spike blood sugar
5. tastes yummy and can be eaten for breakfast, lunch or dinner (sweet or savory)
6. contains two flavanoids: quercitin, to support healing in the body & rutin, an antioxidant and strengthens the capillaries and circulation