I’m joking of course, there are far more than seven readers. There are right? I better check! Here I am again, this time no hyper-linking, with another slight twist in the saga of microwave cakes and breads. I wanted to try buckwheat and rice flour because they often marry well in fast to bake or cook recipes. Pancakes and quick, instant almost, cakes are the perfect medium for the basic rice flour and the ever outstanding buckwheat. Outstanding, me? Well, yes, I guess I am often out standing…in the garden. Not much to say here. As a standard these breads and cakes are fluffy, easy to get ready and are all just slightly different enough to be interesting. This one is much nicer than an all rice flour version, it has the lightness, but none of the rubberiness. I went with sweet as I felt like a peanut butter and chia jam sandwich. The all buckwheat makes for a great sandwich bread if you omit the sweet elements. These prove how easy gluten free can be even without gums or added starches. A quick post as I have another coming in a moment. Pop to the microwave category and you’ll get a better idea of what these breads offer. See you in a moment.
23g Buckwheat Flour
23g Brown And White Blend Rice Flour
7g Ground Flaxseed (1 Tbsp)
1 Tsp GF Baking Powder
1 Large Egg
50ml Milk or Water
Dash Vanilla Extract
1. Grease microwave safe bowl with Butter or Olive Oil.
2. Whisk together the Egg, Milk, Vanilla Extract and Sugar. Then Whisk in the Flours, Flax and Baking Powder. Batter will be smooth and thick. Pour into greased bowl.
3. Cook on full heat for 3 minutes. Cake should be springy to the touch and will double in size. Place plate on top of the bowl and turn out. Let cool slightly and serve.
For the Cake: Use 25g Brown Sugar. Add 30g Treacle alongside side Egg and replace Milk with strongly brewed Espresso. Add 1/4 Tsp Ground Cinnamon, Ginger, Allspice, 1/8 Tsp Ground Nutmeg, Cloves and a pinch of Black Pepper, or 1 Tsp Gingerbread Spice Blend, along with Flour. Cake may take up to 3 minutes to cook.
For the Sauce: Add 25g Brown Sugar and 50ml strongly brewed Espresso to a saucepan. Keeping stirred, heat on a medium-high heat until Coffee has evaporated and Sugar has thickened slightly and started to Bubble. Remove from heat and stir in 1 Tbsp Butter and a dash of Vanilla Extract. Return to the heat and cook until everything has combined and thickened slightly, should take a few minutes at most. Pour over Gingerbread.