Peanut butter buckwheat cookies


Makes about 36 cookies

  • 1 cup Siberian Kiwi Buckwheat Groats
  • ¾ cup all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • Pinch of salt
  • ½ cup unsalted butter, softened
  • ½ cup creamy or crunchy peanut butter
  • ½ cup packed brown sugar
  • ½ cup granulated sugar
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract


1. Add the Siberian Kiwi Buckwheat Groats to a blender or coffee grinder.

2. Run the blender or grinder for 4-5 minutes or until the buckwheat achieves a flour-like consistency.

3. Measure ½ cup of buckwheat flour then transfer to a bowl with the all-purpose flour, baking soda, powder, and salt.4.

4. Whisk. These are your dry ingredients.

5. Add the unsalted butter to a large mixing bowl with the peanut butter. Beat on medium-high until combined.

6. Add both sugars to the butter mixture as well as the egg and vanilla extract. Beat until creamy.

7. Add the dry ingredients.

8. Mix until a dough forms.

9. Chill in the refrigerator for 45 minutes.

10. Preheat oven to 350 degrees F.

11. Line two cookie sheet with parchment paper.

12. Shape the cookie dough into 1 inch balls once chilled.

13. Arrange about 1 ½ inches apart on the prepared cookie sheets.

14. Dip the tines of a fork into granulated sugar and flatten each ball of dough while creating hash marks on the top.

 15. Bake for 7-8 minutes or until the cookies are lightly browned


Strawberry, mango buckwheat Salad


Serves 4

  • 1 cup Siberian Kiwi Buckwheat Groats
  • Kosher salt
  • 1 tablespoon cider vinegar
  • 1 tablespoon fresh lime juice
  • 2 tablespoons extra-virgin olive oil
  • ¼ teaspoon black pepper
  • 4 cups mixed salad greens
  • 1 ½ cups diced strawberries
  • 1 mango, peeled and diced
  • 2/3 cup diced red onion
  • ¼ cup chopped fresh cilantro


  1. Bring a pot of water to a boil.
  2. Meanwhile, add the buckwheat grouts to a large, dry skillet.
  3. Place over medium-high heat and toast for 2-3 minutes or until lightly browned and fragrant.
  4. Lightly salt the water once boiling then transfer the toasted groats to the boiling water.
  5. Cook until the buckwheat is just tender. This will take about 5 minutes.
  6. Drain and set aside.
  7. Add the cider vinegar, lime juice, oil, a pinch of salt and black pepper to a large salad bowl.
  8. Whisk.
  9. Add the buckwheat to the bowl as well as the salad greens, strawberries, diced mango, onion, and cilantro.
  10. Toss and serve.

Overnight groats


Serves 2

  • ½ cup Siberian Kiwi Buckwheat Groats
  • 1 ½ tablespoons chia seeds
  • ½ tablespoon old-fashioned oats
  • ¼ teaspoon ground cinnamon
  • Pinch of nutmeg
  • Pinch of salt
  • 1 cup unsweetened almond milk
  • 2 tablespoons real maple syrup
  • 1 teaspoon vanilla extract
  • 1 tablespoon slivered almonds


1. Add the grechka (buckwheat) to a mixing bowl with the chia seeds, oats, cinnamon, nutmeg, and salt.

2. Pour in the almond milk, maple syrup, and vanilla extract.

3. Stir until everything is well combined, cover and refrigerate for 6-8 hours.

4. Remove from the refrigerator, spoon into serving bowls and garnish with slivered almonds before serving.


Buckwheat, granola with dates & cranberries


Makes 8 cups

  • 3 cups old-fashioned rolled oats
  • 1 cup Siberian Kiwi Buckwheat Groats
  • 1 cup almonds
  • 2 teaspoons lemon zest
  • 2 teaspoons cinnamon
  • Pinch of salt
  • ¼ cup vegetable oil
  • ½ cup honey
  • ½ tablespoon vanilla extract
  • 2 fresh Medjool dates, roughly chopped
  • ½ cup dried cranberries


1.     Preheat oven to 350 degrees F.

2.     Line a baking sheet with parchment paper.

3.  Add the oats, grechka (buckwheat), almonds, lemon zest, cinnamon, and salt to a large mixing bowl. Stir to combine.

4.     Heat the oil and honey in a saucepan over medium-low.

5.     Remove from the heat and add the vanilla extract.

6.     Pour in the oil and honey mixture. Mix well.

7.     Spread onto the baking sheet in an even layer.

8.     Bake for 10 minutes then stir.

9.     Bake for 10-15 more minutes or until lightly golden.

10.  Take the granola out of the oven and let fully cool. It will crisp up as it cools down.

11.  Break the granola into small chunks.

12.  Add the dates and cranberries. Toss for even distribution.

13.  Enjoy.


Chicken with buckwheat & asparagus


Serves 2

  • 2 boneless, skinless chicken breasts
  • Kosher salt and black pepper
  • ¼ teaspoon oregano
  • Extra-virgin olive oil
  • 1 bunch of asparagus, ends trimmed
  • 2 minced garlic cloves
  • ½ yellow onion, diced
  • ½ cup Siberian Kiwi Buckwheat Groats
  • 1 cup water
  • 2 tablespoons finely chopped fresh mint




1. Preheat oven to 400 degrees F. Line a baking sheet with parchment.

2. Rinse the chicken breasts and pat dry before placing onto the baking sheet.

3. Generously season the chicken with salt and black pepper. Add the oregano as well.

4. Lightly drizzle with oil and place the chicken into the oven to bake for 15 minutes.

5. Toss the asparagus with a drizzle of oil, a generous pinch of salt and black pepper.

6. Arrange in an even layer on the baking sheet with the chicken. Top with the garlic and onion.

7. Continue to cook for another 15 minutes.

8. Remove from the oven, lightly tent with foil to keep warm and set aside.

9. Add the buckwheat to a pot with the water and a generous pinch of salt.

10. Bring to a boil.

11. Reduce to a simmer and cook for 7-8 minutes or until tender.

12. Drain excess liquid.

13. Roughly chop the asparagus then add to the buckwheat along with the onion, 2 teaspoons of olive oil, a generous pinch of salt, black pepper, and mint. Toss until well combined.

14. Plate.

15. Top each serving with a chicken breast and serve.