Microwave Buckwheat Mug Cake

 photo WP_20170407_005_e_zps5qnzz4hb.jpgCake makes me happy. As do you, dear reader. Just not as much as cake.

Hello, dear reader. I love when a simple recipe, crafted on the spur of the moment, actually succeeds. This was inspired, perhaps spitefully, by a boxed mug cake mix. I looked at the ingredients, the necessary additions and thought: I could do that. Though the original was chocolate and I can’t do, or eat rather, that. Mug cakes are a dime a dozen, this probably isn’t all that different from the norm. It’s egg-less which marks it as different from my usual microwave cakes. It’s also smaller, lighter, fluffier and doesn’t come out of the mug. Funnily though the boxed version is wheat based it still uses xanthan gum, as does everything these days or so it feels. No gum for me, I don’t need it and can’t tolerate it. Give me buckwheat and I’ll find a way to replicate most recipes in time.

 photo WP_20170407_009_e_zpscklokdyh.jpgYou also react violently when stabbed with a fork.

So, the egg-ectomy changes this…What? That was an An egg-cellent yolk! I crack me up, dear reader. Okay, I’ll stop. It’s much less filling than the others, it also has a lighter texture and because of that it’s more crumbly. It’s a fair trade off for a lighter cake since you won’t be removing it from the mug. You could whip up some caramel sauce, in the microwave too, to top the cake with, I just used a little maple syrup. It killed a craving for something sweet. It’s often funny what recipes cause people to comment, it’s always pleasant to see a comment, a report of success is especially gratifying, on a little loved recipe. So, that’s it, just a quick recipe. Now, to pass it over to me and bend our ear about plants.

 photo WP_20170407_001_e_zpsogcpc6ul.jpgWatching the Shirley Tulips slowly colour is really interesting.

I think the greenhouse is giving the plants a better chance, even with drops in temperature after warm spells they seem to be doing just fine. I’m happy to report that the first Table King Squash seed has germinated. I have five or so harlequin, but I was unsure of the viability of the table king seeds in colder weather. The only problem I have is that winter squash seems to be little known and not often grown around here. So I have only myself and the world wide web to consult. I know more each year and therein lies the problem. What problem? The unbearable smugness of Jack The Squash King! All hail me! Preventer of root binding! Deterer of powder mildew! Seriously, I would love to see more people growing and enjoying Winter Squash. If you ever visit Jack’s garden I will give you a winter squash plant! For only Nineteen ninety nine! Free? Don’t be silly, dear reader. Jack needs the money to buy more plants.

 photo WP_20170407_003_e_zpsldcwk92e.jpgI can quit whenever I…COMPOST!

I think that every gardener faces the disappointment of cuttings failing to take root. It’s a great way to get different plants, but success seems to be mostly up to luck. I seem to have hit a lucky spell, dear reader. I have a large rose plant, that was merely a nub from a red rose and a Hydrangea, more still growing too. I couldn’t believe the root the rose had, it was really large. I of course added sugar water to them, so that that droop will be gone in a day, if not already and gave them plenty of rose and shrub feed pellets. I leave them to look after themselves when cut, but once they prove they’ll grow I take as much care and attention as possible. I even bought colourant for the hydrangea, well, for the large established plant in the front garden. Blue flowers, wouldn’t that be fun? See you again.


45g Buckwheat Flour (6 Tbsp)
30g Butter
50ml Milk
15g Sugar
1/2 Tsp GF Baking Powder
Dash Vanilla Extract


1. Melt the Butter, in a mug, on a low heat and when cooled slightly mix in the Sugar, with a fork, until dissolved.

2. Add in the Milk and Vanilla Extract and stir until everything has combined. Finaly add in the Buckwheat Flour and Baking Powder and mix until smooth.

3. Microwave on full heat for 2 1/2 to 3 minutes. Cake should be dry and springy to the touch. Let cool for a few minutes before serving.

Buckwheat Flour Savoury Waffles

 photo WP_20170330_009_e_zpsnm74nzjr.jpgTake a photo of it before you add the whites…”Whoops”

Okay, checking boxes for many different diets again. This has no sugar, which does cost you a little crispness, but I’ve countered that somewhat with the olive oil. Speaking of which this is now dairy free as you can use water. You’ve got beaten egg white so they’re extremely light and airy. These would make amazing sandwiches, just the right amount of bite. I’m struggling to think of anything to add here, dear reader. I like these, they’re plainer, but would work perfectly with any savoury filling. Marinaded or spiced meat with sauce. Nut butters, even just plain old butter. Whatever you’d put in a sandwich you could plop it in here.

 photo WP_20170330_010_e_zps9e0unoxp.jpgLook, batter, how professional am I?

I think the weather is starting to settle, it was really hot then cold on and off for a while, but I think we’re getting near a consistent temperature. No squash yet, but it’s early days. I bought more plants and two berry bushes, bareroot blackcurrant and red currant, and planted a wealth of dahlias so I am keeping busy. The newness has faded, but I think the underlying joy of growing you own produce is still there, I’m just a trifle impatient. It’s funny how the more you do the more you realise a lot of it is chance. I’m seeing seeds starting much sooner than I did last year, with less work, while others are lagging. I realise you’re here for waffles, but really they’re so simple I can’t find anything to say. I could enthusiastically tell you of all the wonders I could make up on the spot, but you’re smarter than that and I’m just not interested in falsifying these recipes. If they’re simple so be it, they’re good and worth sharing. Okay, see you again soon, dear reader.

 photo WP_20170330_014_e_zpsu7y7seko.jpgI’ll freeze these two and report back.

 photo WP_20170330_011_e_zpsxmee1yfs.jpgSweet things on savoury. You can’t break the rules when there are none.


100g Buckwheat Flour
115ml Low Fat Milk/Water
1 Medium Egg, 60g-65g in Shell, Separated
50ml Olive Oil
1/2 Tsp Baking Powder
Pinch Salt

Makes 4 Waffles.


1. Turn on Waffle Iron. Beat the Whites in a separate bowl until stiff peaks form.

2. Beat, with an electric mixer, Yolk, Milk, Olive Oil and Salt until combined, then beat in Flour and Baking Powder. Finally gently fold in the Egg Whites.

3. Add enough Batter to warmed Waffle to fill the plates, close and cook for 7-10 minutes until waffles are golden brown and the bottom is crisp. Remove with a rubber spatula and let cool for a few minutes, Waffles will crisp up further as they cool. Repeat until batter is used up.

 photo WP_20170330_002_e_zpspqk8yhnq.jpgLove in a Mist Persian Jewels just starting.

 photo WP_20170330_004_e_zps1mcsl5u0.jpgThe lilies are really taking off again.

 photo WP_20170330_001_e_zpsrtjzmsi5.jpgShirley Tulips I mistook for Shakespeare. See? I can even lose a large pot of tulips in the garden. Such talent.

 photo WP_20170330_007_e_zpsdalrukfk.jpgNasturtium Gleam getting ready for going outside.

Buckwheat Flour Sweet Waffles

 photo WP_20170327_001_e_zpspx5bb0ws.jpgMy first attempt and first ever home-made waffle!

Did you know that the reason they’re called waffles is due to the fact that when first introduced people just wouldn’t stop talking about them? Yeah, they just waffled on about them. A tumble-weed just rolled by and with it took the majority of my reader-base. Did you know a tumble-weed is called a Russian Thistle? There goes the rest. It’s just me and you dear reader, you ever useful rhetorical device. So, waffles…truth be told they’re not very popular here. Not that they’re disliked, they just seem to be relegated to the packed versions that occasionally crop up beside the packaged pancakes. Being the adventurous food-ennui suffering person that I am I decided to buy a cheap waffle iron. It’s pink. It’s got interchangeable plates and gets hot. That’s a far as my expertise on the inner workings of waffle irons has brought me. So, I took a gander at the manual’s recipe page and tweaked it to suit me. All I knew was that waffles are supposed to be crisp and that the batter is to be pourable. Well, to cut a long story slightly shorter: They were crispy, thank you buckwheat and the batter was pourable. Though you can see with the first ones I didn’t add enough. They had a soft springy interior, which I prefer over the sometimes dry pancakes and the cooler they got the more they crisped up, though one side cooked more than the other, which is, I assume, to do with the steam escaping from the bottom plate.

 photo WP_20170327_002_e_zpsvxiph8ei.jpgSecond try was better. Bottom is on the left and top is on the right. Shocking, I know.

As these are sweet they do actually taste sweet. Not quite cakey, but different from a pancake. Oh, I should mention that I didn’t grease my iron as the manual didn’t say to and someone on the internet told me not to grease if it didn’t indicate to. Since they popped out fine it must have been the correct choice. If you have enough oil in the batter they shouldn’t stick seems to be the reasoning. I guess if you’ve never eaten a waffle this might be tricky to decide on, hmmm. Okay, a pancake has a fairly uniform texture, even the exterior isn’t hat different from the interior texture, right? Well, in the case of Waffles (Versus Pancakes. Will the defendant please rise….) there is a marked division between the crisp, slightly crunchy exterior and the springy inside. I admit this is a quick and dirty recipe, I just wanted an easy and swift recipe to begin with. As opposed to a separated egg, electric whisked drudge of a recipe. I might do that later, filled as I am with ruth for my elaborate-waffle deprived, dear readers, but for now. This’ll do. I will try a savoury version too and also see what else can be made in a waffle iron. That’s it really, I made waffles for the first time ever. I’m waiting and worrying over squash seeds. This is all your pal Jack has. Really you should cherish me, for I am a joy. Before anyone contradicts me I shall flee! Later.


100g Buckwheat Flour
100ml Low Fat Milk, More as Needed
1 Large Egg, 70g-75g in Shell
50g Butter, Melted and Cooled Slightly or 50ml Olive Oil
40g Sugar
1/2 Tsp Baking Powder
Dash of Vanilla Extract

Makes 6 Waffles


1. Turn on Waffle Iron. Beat Eggs until frothy using a whisk, then mix in Butter, Sugar, Vanilla Extract and 25ml of Milk, beat until combined.

2. Add the Flour, Remaining Milk and Baking Powder and mix until a smooth, silky, pourable batter has been formed.

3. Add enough Batter to warmed Waffle to fill the plates, close and cook for 7-10 minutes until waffles are golden brown and the bottom is crisp. Remove with a rubber spatula and let cool for a few minutes, Waffles will crisp up further as they cool. Repeat until batter is used up. If batter becomes too thick add more Milk.

Buckwheat Flour Simple White Cake

Pep's Free From Kitchen

24th March 2017 Photo Update

As promised, in making the second, or true, cake I have taken photos of each step so you know what you’re getting. I will say that my cake decorating skills have never really improved, I pretty much frost every cake exactly the same way. This is just a simple cake for me to, finally!, share with others, especially children, so I’m really happy it worked and that it’s all ready for my birthday tomorrow. Not everyone bakes their own birthday cake, but you know me dear reader, I’m just that amazingly wonderful. I’ve had two non-free-from people try the basic cake and they found it delicious. I wouldn’t let them lie to spare me, so you know it’s true. A no gum or added starch cake, with just a single flour, not too shabby eh? Okay, onto he photos.

 photo WP_20170324_001_e_zpss0vundsc.jpgEven if the sugar and butter…

View original post 1,492 more words

Toasted Buckwheat Flour

 photo WP_20170312_003_zpsne77wpmt.jpgGuess which is buckwheat. That was a joke…this is an enervating post *Weeps*

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.

 photo WP_20170312_004_zpsgfolv5ly.jpgIt looks more or less the same as what I get in the shops.

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.

 photo WP_20170312_001_zpsxeygodty.jpgLook! 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.

Buckwheat and Almond Cookies

 photo WP_20170215_002_zpszjw5d0dg.jpgNondescript brown blob. Buy yours online from my store…no, I’m joking, get back here!

Stealing from myself somewhat, ah, well.  Today we have a new cookie, lighter than the all buckwheat version and perfect for dunking in your tea. I had ground almonds that were just sitting there and a hankering for a cookie. So I decided to go with brown sugar and more egg this time around. I’ve made these cookies, the original that is, quite often and I’m always pleasantly surprised how nice textured an all  buckwheat cookie can be. The replacing of some of the flour with ground almonds does cause some stability issues, but it adds a richness and  a lighter texture that really works well. I like using buckwheat and almonds, they’ve worked well together. Be it in bread or in biscuits. It’s difficult at times to know what to say. What can be the most help to someone trying to make this recipe? The dough is a tad stickier than in the original recipe. Not by much, that’s just the loss of the dry buckwheat flour. Just scoop it with a tablespoon measure and thwack it on the rim of the bowl. I did find it took a while to really work in the butter, perhaps it was the ground almonds soft texture as opposed to the grittier buckwheat which would create more friction and help the whole come together faster. Nothing much to screw up here, just make sure your brown sugar isn’t too hard or lumpy.

 photo WP_20170215_003_zps1y6uckas.jpgLovely neat rows. I said neat rows!

This is a case of do as I say and not as I do. I didn’t know they’d spread quite so much, though they still get a nice rise and are airy, so I advice you to leave about two inches between each cookie. I almost left off on posting this, but they tasted so good. They have a light, moist crumb. They’re somewhere between a sponge and a biscuit. A sponcuit. A Bisconge. Er, a cookie. They look flat, but they had a nice dome and just enough bite. Thinking of them now, I’d say they’re somewhat like what a Jaffa Cake bottom is. Yeah, pretty sure. It’s been a long time since I ate a Jaffa Cake. If you give them ample room to spread they should be perfectly round, but even if they turn out oddly shaped they’ll still taste the same. Funnily though there is quite a lot of sugar these don’t taste too sweet, just right. After baking they absorb liquid and hold their shape when wet, which is wonderful if you’re a dunker. They taste of sweet buckwheat, that’s really all I can describe it as. The buckwheat when coupled with the sugar is really delicious. Quick and simple. Add it to the recipe pile and we’ll come back again someday. Next time they’ll look prettier. Perhaps. Until then, dear reader.

 photo WP_20170215_006_zpsiiov67fa.jpgIgnore the dog bowl.


150g Buckwheat Flour
75g Ground Almonds
1/2 Tsp Baking Soda
115g Butter, Chilled and cut into Chunks
100g Light Muscovado Sugar
1 Large Egg (70g to 75g in Shell)

Makes 16 Cookies.


1. Line two baking trays with greaseproof paper.

2. Add the Flour, Ground Almonds, Sugar and Baking Soda to a bowl and set aside.

3. Rub the Butter into the Flour Mixture until it resembles breadcrumbs, then mix in the Egg with a fork, until combined. Knead together in the bowl until a soft sticky dough has been created. Form into a ball and leave in the fridge for 30 Minutes.

4. Preheat the oven to 175c (Fan). Scoop 1 Tbsp worth of dough and roll into a ball, flatten onto the prepared baking sheet, leaving 2 inches between Cookies, and repeat until all dough is used up. Place one tray in the fridge if baking in single batches. Bake for 10-15 minutes until golden brown and slightly firm to the touch. Let cool on tray for 10 minutes and then remove to wire-rack to cool completely.

This isn’t My Choux

Update: A Dear Reader has posted a much more polished Choux Recipe, right here. Similar in idea, but vastly better in execution. It’s similar to my own dietary restrictions as there are no gums or added starches. Please check it out. I haven’t tried it, yet, but I can tell from experience hat it’ll  worth your while making it. A huge thank you to Sulfite-Free Cooking for the recipe. Please do check out the site, it has man wonderfully creative recipes.

 photo WP_20170202_006_e_zpslwmelwmu.jpgThe first trial.

This post is going to be one of two things: It’ll either be a new recipe or a little insight into how recipes sometimes come about. Now, dearest of all dear readers, I like to think I’ve read through my fair share of blogs in my time. I’ve certainly read through enough recipes in search of eligible eatables, but what I haven’t seen a lot of is the middle ground that sometimes occurs when trying a new recipe. Not the failure of a recipe and the scathing look at what was supposed to be, nor the creation f one’s own or success with another’s. I mean the recipe that fails to be what it was supposed to be, but might be salvageable, or at least part of it, be it technique or ingredient. I once wrote, not many listened, but those were the early days, on learning from our failures in the free-from food journey. Looking back I really type a lot now. More to enjoy, ha ha…ha, moving on. But what worth in looking at the stage before the final failure or the salvaged success? There is something in the struggle, the striving for more than what we currently have, the help that the recipe might bring to you or to others. What do I know? I just like poking and prodding at potentials.

 photo WP_20170202_007_e_zpscuvolfjf.jpgInside.

Now, the recipe in question was from what I think of as the back-end of the internet. Something found by dumpster diving into the worldwide web, that metaphor got away from me. It was a wheat recipe adapted, well just by replacing the flour really, that sounded too good to be true, but I liked the idea. It was indeed too good to be true and I won’t share the site because you’re not getting clicks you big fibber! You deceiver! I’m furious, nah, not really. I’ve been here so often. Liquid off a water-fowl’s back. So, I’ll just fill you in. It was a choux, not shoe, I learned that by listening to cooking shows and not seeing the spelling, pastry made into a bread roll. Or not. So, butter boiled with water, buckwheat into that, egg into that. While warm, strangely. And the idea was a wet shiny dough that I’m laughing at the absurdity of. I know buckwheat, we’re blood-brothers, bosom-buddies, it doesn’t work like that. What instead happened was this: Butter boiled, water evaporated, buckwheat descended into the pot. Suddenly a shot rang out, no, sorry, it turned into a thick pasty dough and the egg went in, cooking sightly too. Then it formed into a rubbery dough, but a swelled light dough. So I looked at the mess in my pot and decided to add baking powder, formed it into a ball and baked it. It could be no more of a waste after being baked. So, I’ll get to the aftermath in a moment. Let’s stop at the doughy stage. It was only a small measure of flour, but it seemed to have swelled, it had a slightly elastic feel. It wasn’t easily workable, but it felt different. Perhaps the heat produced a change in the buckwheat. Perhaps the heat made the egg react. I’m not sure, but I seemed to have more dough than I usually would. As I say, this may become a recipe after this or it’ll die in its early days.

So, the dough. It wasn’t exactly perfectly workable, but it was pliable. So, I formed it into a round and baked it. It did crack and didn’t rise. What came out was akin to my many buckwheat scones recipes, but what was intriguing was that it wasn’t as crumbly. The exterior was crisper than the scones, more of a crust, thin though, yet the inside was soft and the whole wasn’t as dry as usual. It resembled a scone as I remember them, at least partly, don’t mistake me, it wasn’t a transformation, it was still a rough little lump. Tasty enough, but not a choux pastry, not even a runner up. You see a runner is a type of shoe or sneaker and…just forget it. It was the scone, but a lighter, less fragile version. Still all buckwheat flour too. So, I will try this again, I cut the recipe down to a quarter and now I’ll double that. I’ll form little scones. Whether it works or not I’ll still publish this, it’ll just mean the next paragraph will be different. What it’ll mean is that there might be a use for the technique of boiling the butter and water and adding the flour, it won’t be a a roux or a choux. Just another way to bake with buckwheat. Perhaps it’ll evolve into a hand-shaped loaf. Who knows? This is the time before we know for sure. It’s an interesting place to visit, but you never can stay. I wonder what will happen. Exciting, huh?

 photo WP_20170204_001_e_zpskievbek6.jpgOh, the second act twist!

Nothing is ever as cut and dry as we’d like, is it, dear reader? I’ll spoil the ending for you: They still aren’t right. I’ll get to why, but I’d rather get that out of the way. So what now? Now we look at what did work and use it as a educational post. I like to think, don’t disabuse me of my notions of adequacy, that a lot of these posts can be educational and help you not only make the recipes contained within, but also help you understand the how, whys and what-have-yous. I may never know if these are useful, bu I’ll type them up regardless. For the dear reader that might want to do more, that might need more help, the dear reader that might have been me a few years ago.

 photo WP_20170204_006_e_zps3afejdur.jpgSwirl or blob. You decide.

What happened? Well, I doubled the recipe, that was quartered, and this time it came together as a shiny, thick batter. Woo! Right? Well, no. But let’s take it in stages. The idea of a buckwheat choux style batter is interesting, it does work to a point. So, if an intrepid reader wants to try this out, feel free, I’ll give you the full recipe, roughly, but you’ll make it work. What was wrong with this was that it was too eggy, the overwhelming taste of egg would persist even if this was sweet. But he batter formed, that part is worth remembering for future experiments. I always hold onto these little titbits, these potential ideas. You may use this, you may not. But you have to take it further by yourself. I’m done here. I’ll tell you all I know, but I’m not holding your hand. Not answering any questions. I’ll give you the recipe now. Then tell you what was wrong. That sounds really uncaring, I admit, but there are vastly better recipes here already and I’d rather focus my attentions on those.

You’ll need 60g Butter, 120ml Water, 2 Medium Eggs (60-65g in shell) whisked in a bowl, 100g Buckwheat Flour, a pinch of salt and 1 Tsp Baking Powder. Heat the butter and water in a pot on a medium heat.
When they’ve melted add the flour and baking powder, stir until combined, remove from heat and stir until it’s fully mixed.
It’ll be a bit dry. Add the eggs, still off the heat, until fully mixed. It’ll be very runny. Then return to the heat stirring until a glossy batter has been formed. About a minute.
Remove from heat, pour into a piping bag. Pipe onto greaseproof lined tray. I kept them small.
Then bake at 230c, fan, for 5 minutes, turn down to 175c, fan, and bake for about 12-15 minutes until golden brown.

 photo WP_20170204_008_e_zps1jqfkpmm.jpgThis is like the clichéd old man ranting of posts, huh?

So, they bake, surprisingly with little spread. They have a slight crisp on the outside while fresh, but within minutes they start to soften and become sodden. The egg taste becomes very pronounced after cooling for only ten minutes. I couldn’t in good conscience say you should eat this, I wouldn’t. I ate them to see if they were worth posting as a recipe but they aren’t. I like the idea, but the texture is too rubbery, the taste too eggy and the whole just not worth the effort. There is something in boiling a fat with water and adding the buckwheat. But in truth I preferred it as it was in the first failure. This is a strange post, isn’t it? I tell you not to eat or make it, but I give you the recipe. I know there are those who, like me, love to push what meagre ingredients that are available on us on restricted diets. Testing the limits can yield a lot of messes, but also some interesting results. This was such a strange result. Never quite a failure, never completely inedible, but never quite right. That’s it for me, if an intrepid reader want to use the idea go to it. I’m done. I have other recipes to try, a garden to tend to and miles to go before I rest. See you later.

 photo WP_20170204_011_e_zpsq2jwjmyp.jpgIt’s springy inside, but feels off. Almost as it it were raw.