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Beautiful Buckwheat Bites

Beautiful Buckwheat Bites

By: Esther Seha (Read Bio)

Beautiful Buckwheat Bites

Buckwheat is an ancient seed that is nutritious, flavorful, and naturally free of gluten. It is not related to wheat but can be used as a wheat substitute in a variety of dishes and baking projects. Janie's Mill Buckwheat Flour is ground from the whole kernel - hull included - which gives these bites their beautiful speckled appearance, infuses them with a nutty flavor, and gives them a soft, dense texture. So easy to make; so wonderful to eat and share!

Yield: about 16 mini-bites, or 5-6 larger bites, or one 8x8" pan

Janie's Mill Buckwheat Flour Bites


  • 3/4 cup (80g) Janie's Mill Buckwheat Flour
  • 1/3 cup (45g) Frederick White Wheat Flour
  • 1/2 cup (100g) sugar
  • 1 stick (115g) butter, melted
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 pinch of sea salt flakes
  • hulled buckwheat groats for garnish (optional but so pretty)
  • 1/4 cup (50g) hulled buckwheat groats (kasha) to add to the batter (optional but so tasty)


Equipment You'll Need

  • 2 mini muffin tins, 1 regular muffin tin or a 8x8" pan
  • medium saucepan
  • spatula

Buckwheat Bites Janie's Mill Buckwheat Flour


      1. Line mini or regular muffin tins with liners or line square pan with parchment paper.  Preheat oven to 350°F.
      2. Melt butter in medium saucepan and let cool a little.
      3. Add sugar to butter mixture. After mixing in the sugar, add the egg, followed by vanilla, followed by salt.
      4. Combine flours and add flour mixture to the wet mixture. Mix until no flour is visible.
      5. Pour batter into pan of your choice and garnish with buckwheat groats.
      6. Bake small bites for 15 minutes, bigger bites for 20 minutes. If you are making a pan of bites, bake them for about 25 minutes.
      7. Let cool on a wire rack, enjoy and share. The bites keep well in a sealed container both at room temperature and in the fridge.

            Baker’s note:

            • Mixing and matching flours will be a whole lot easier using a digital kitchen scale. Stone ground flours are not standardized the way roller milled flours are and defy being measured with cups. Investing in a kitchen scale will kindle a love affair with the metric system. It will make all your baking (and cooking!) projects easier and you will have fewer dishes to clean.
            • You can find hulled buckwheat groats in most grocery stores and coops. Janie's Mill does not hull buckwheat since they stone-mill the entire seed, nutritious hull included, into their buckwheat flour.)

            Theme and Variations

            Here are a few points of inspiration and adaptation:
              Flour variations:
              • Using Janie's Mill Buckwheat Flour in this recipe is a real treat, but you may substitute just about any Janie's Mill All-Purpose or Cake/Pastry Flour to make this recipe. Mixing and matching different flours until you have 125g (approximately 1 cup) of flour will be fun.
              • Experiment with what you have in your flour pantry. Swap out some of the wheat flour with Dark or Light Rye Flour or Cornmeal. You will want to keep around a third of wheat flour to have some gluten in your batter, but there are no hard and fast rules. This is a great recipe for flour experimentation and adventures!
                Flavor variations:
                • Feel free to substitute the vanilla with almond extract or a splash of rum or whiskey.
                • You may substitute other seeds, nuts, dried fruits or chocolate for the buckwheat groats. Fold them into the dough and garnish to your heart's desire.
                • Citrus zests of all kinds may be great flavor companions to whatever flour, flavor or seed you choose to use (or have on hand).
                • Adding fresh fruit to these bites is an option. Pressing a blueberry or cherry in the middle of a bite or using apples or pears to make a fan garnish are all wonderful options.

                Posted on September 14 2022