I feel like sighing. You see, dear reader, there’s no way to make a flour recipe interesting. You’ve seen the numerous uses I’ve put this flour through, this part, funny how I’m at the start after so long, is really rather dull and basic. Not only that, I have two flour recipes. Don’t sigh, dear reader, I’ll keep it brief. I could’ve called this kasha flour, but I’d rather avoid the confusion.
Okay, let’s see. Taste-wise I couldn’t see much difference, which either means the flour I’m using is already toasted or there isn’t much difference in taste between tasted and un-toasted and I’m not making raw flour to test. I did find that this ground really easily and it wasn’t difficult to get it fairly fine. It’s still a bit rougher, but it’s be fine in breads and scones. For pastry and flimsier doughs I’d prefer a finer grind. Look, dear reader, if you have the groats and haven’t tried this wondrous flour, but would like to without buying a large bag then try this, it can’t hurt. I have expiring buckwheat and I need to use it up, hence this recipe. It’s helpful to have. Go look at he buckwheat flour tag and see what you can do with it. I’m bailing out here, I have another post to type and it’s equally boring. I could be in the garden! Be good.
Look! I’m still eating my vegetables. That’s fun, right? For the ravenous: Quinoa, Cashew Butter Gravy, Sautéed Sweet Potato, Roast Cauliflower, Broccoli and Honey Roased Carrots (They had honey on them, then I roasted them, shush)
Buckwheat Groats as Needed
1. Add the Buckwheat Groats to a large pot, just a thin layer covering the bottom, and then toast on a medium heat until fragrant, lightly golden and just starting to pop. Remove from heat and pour onto a plate to cool completely.
2. Add about 1/4 Cup of Buckwheat to coffee-grinder and grind a few times, letting the grinder rest in between so as not to overheat the motor, until it resembles a fine powder. Repeat until all Buckwheat is used up. Either use right away or store in the fridge.