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I'm looking at granola recipies and see one that alludes to
using kasha (buckwheat groats).
My experience cooking kasha involved seperating the grains,
then boiling it in water until the liquid was absorbed. The
granola recipe implies the kasha was simply added (just like
rolled oats) and roasted.
Does the latter (simply roasting) assumption sound
correct? - Mike
Quoted message said:Michael Horowitz wrote:
I'm looking at granola recipies and see one that alludes to
using kasha (buckwheat groats).My experience cooking kasha involved seperating the grains,
then boiling it in water until the liquid was absorbed. The
granola recipe implies the kasha was simply added (just
like rolled oats) and roasted.Does the latter (simply roasting) assumption sound correct?
There probably is a way to process the buckwheat groats for
use as a granola ingredient... perhaps they're rolled before
fully dried. Query here: thebirkettmills.comthebirkettmills.comOpen ↗
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