Toasted buckwheat is easy to make and so good sprinkled here and there. Inspired by Bistrot Parnell in Normandy and featured in my recipe for Beet Caviar and the Ultimate Avocado Toast.
Purchase raw buckwheat groats in the bulk section of a natural foods store like the Bozeman Community Food Co-Op. Pour onto a rimmed quarter-sheet pan, 8 ounces fit just right. Bake in a preheated 325°F oven until toasty brown, about 25–30 minutes. Let cool and store in a covered jar in the pantry for months.
