Posts Tagged ‘Buckwheat’

 


Gluten free works author Petra Aitken

Wholesome Cook recently posted a recipe on her blog for fluffy ricotta pancakes (with the word fluffy in front you probably guessed they aren’t gluten free) with data and banana butter which caught my eye. I have made gluten free pancakes before but only from the Vitarium packet mix, however I had heard that buckwheat flour is very good for pancakes. I therefore decided to give these ones a go substituting the self raising flour for buckwheat flour and baking powder.

The buckwheat version of the pancakes come out a lot browner due to the colour of buckwheat flour however they were very yummy. I still believe that they are a bit dryer and less fluffy than glutenous pancakes, though with the banana and date butter and maple syrup (I decided to indulge a little) they are perfect.

Gluten free pancakes

 

I had a fair bit of leftover banana and date butter (which I didn’t want to waste due to the price of banana’s at the moment!) so I decided to mix it into some thick natural (more…)


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Category: Breakfast, Recipes
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So yummy, and healthy too!

Despite the name, buckwheat is not wheat, it is actually  a pseudocereal, in the same category as amaranth and quinoa, and a great way for non-gluten eaters to get fiber and whole grain into our diet.

Buckwheat is commonly used as a staple in the cuisines of Japan (soba noodles), Korea, Northern Italy, Eastern Europe (kasha), and Western France (savory crepes)*.

This recipe is a great alternative to regular buttermilk pancakes and gives it a healthy spin and an earthy flavor. (more…)

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Category: Breakfast, Recipes
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Cleo Libonati, RN, BSN

Gluten-Free Nutty Buckwheat Pancakes

August 6th, 2010 by Cleo Libonati, RN, BSN

They have a pleasing aroma, brown color, and a hearty bite. Buckwheat is famously healthy, strengthening blood vessels and supplying essential vitamins and minerals. Note: buckwheat is not a grain or a member of the wheat family. Rather, it is the seed of a vegetable and belonging to the rhubarb family. Early settlers named these nourishing, native seeds ‘buckwheat’ because they could be used like wheat when ground into flour. (more…)

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Category: Breakfast, Recipes
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Cleo Libonati, RN, BSN

Gluten-Free Buckwheat Brownies

July 28th, 2009 by Cleo Libonati, RN, BSN

These tasty and nutritious brownies are easy to make and high in zinc, potassium, magnesium, and selenium.

Ingredients
  • 4 bars (1 oz each) unsweetened chocolate for baking, broken into pieces
  • 3/4 cup (1 1/2 sticks) softened butter or margarine
  • 1/2 cup fructose
  • 1/2 cup honey
  • 3 eggs, lightly beaten
  • 11/2 teaspoons GF vanilla extract
  • 1/4 cup GF buckwheat flour
  • 1/2 cup rice flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup chopped nuts (optional)
Equipment

Oven.

Process

Lightly grease a 13x9x2 inch baking pan with straight sides.  Heat oven to 350 degrees,

In a large bowl, whisk together rice flour, salt, baking soda and xanthan gum.  Set aside.

Place chocolate pieces and butter or margarine in a large microwave bowl.  Microwave 1 1/2 to 2 minutes to melt chocolate.  Mixture should stir smooth without lumps.  Be careful not to overheat.

In a separate bowl, add fructose, honey, eggs and vanilla. Beat well with a wooden spoon or mixer until light. Scrape into bowl with the flour mixture, then add the chocolate mixture. Blend all ingredients, but do not overbeat.  Add nuts if you like.

Pour batter into prepared pan.  Bake 25 to 30 minutes, or until wooden toothpick inserted in middle comes out clean. Cool completely in pan then cut into squares. Makes about 24 brownies.

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Category: Baked Goods, Recipes
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