I have been going through a bit of a phase lately of using a lot of coconut flour and almond flour in baking, and while I still love these options I decided it was time to mix it up a little and branch out. I found a bag of buckwheat flour in the pantry - perfect!
Buckwheat, despite the name, is not wheat at all. It is in fact a seed related to rhubarb and is gluten-free. It is high in protein, antioxidants, minerals and soluble fibre. Bit of a wonder-food really! You can buy it in a number of different forms, including whole 'groats' (hulled whole buckwheat) or already ground into flour. I'd recommend the flour for beginners, but if you are a little more adventurous you could buy the groats and add them to muesli, sprinkle them on your breakfast, or make into a hot porridge-like winter morning warmer. Both forms are readily available from most supermarkets or health food stores.
For this recipe I used a mix of buckwheat and brown rice flours, as buckwheat flour on its own can have a slight 'taste' to it if you're not used to it, but if you prefer not to use rice flour you could just double the quantity of buckwheat flour, or substitute it for tapioca flour, coconut flour or almond flour. They should all work, you may just need to half the quantity if you choose coconut flour due to it's very thirsty ways (or use a little more liquid).