Nut Butter Berry Buckwheat Bread

I use utilitarian titles because I’ll be back with variations.

It’s midnight, actually past midnight, and here I am baking bread. That’d be worrisome if this was new occurrence, but I find myself wide awake at night at times and if possible I try to expend the energy in useful ways. I’m still learning how to use my camera under different conditions so I have to apologise for the photos. Funnily the flash one looked very washed out on the camera screen, yet it’s the best of all. The more you know I suppose. And don’t delete photos before you check them on a computer.

Funky tops are a tradition here.

Okay, dear nighthawk, let’s see what this is. It’s based on my blended Muffin variation. Why blend? Ours is not to question why, late night reader, ours is…okay, okay. Joking. The reason is simple. If you baked this with whole fruit there’s a chance it’d get soggy, perhaps not, perhaps your fruit is firm. Okay, fine, with your hypothetical loaf containing firm fruit, it slices, then splits because structurally it’s soft and this is a gum and added starch free loaf remember, but say it doesn’t, again you have your hypothetical sliced loaf and you can’t freeze it because when you defrost it it’ll become a soggy mess. So, instead you heed Jack and end up with a loaf containing all the good of freshly grown strawberries (Frozen within minutes of picking) and natural nut butter, the taste of a generation, not my generation, my generation is generally freaked out about the idea of jam on peanut butter, me I’m a trailblazer it seems. So, all in all you have a bread perfect for freezing and transporting. The nut butter giving hold to the bread as the fruit adds softness, slight sweetness, no sugar even needed, you can even ditch the maple syrup if you’d rather.

It slipped out perfectly, I was worried it’d stick.

So, I made a huge muffin? Yeah, pretty much. It’s just the right balance of taste and texture. Firm enough to not feel raw, sweet enough to be eaten plain and simple enough to vary it as you want. I did question if it was worth posting this as an individual recipe, there are a lot of minor changes from the original admittedly, but I do have to realise that though I’m accustomed to making these breads there are many others who aren’t, who may not bother to read the variations and maybe be befuddled by compacted instructions. So, here it is, it may be simple, but what I like about my recipes is they can often be treated roughly. You can fiddle with them, take shortcuts and sometimes do stupid things to them, like slicing it five minutes out of the oven, I needed it to cool quickly!, and yet the bread will hold. I like to think my recipes have come to a point where they’re pretty forgiving to anyone new to them and new to free-from baking in general.

See? Flash one is perfect. I guess I know now.

Seriously, I burned my hand cutting it.

So, there we have it. A fruity, nutty loaf, made with the ever amazing buckwheat flour. It has what I’d describe as a slightly cakey texture. I’m sorry if any of this is muddled, but you know me, dear reader of the night, you can also ask for clarification, any time at all. I’ll probably be making a few breads like this for my hospital stay, I’ll make a few batches and then mix and match the slices. Oh! I forgot about the duck eggs, you don’t have to use them, chicken eggs are fine too, it’s just I’ve found they really give a lovely texture to bread, I’ve had it from informed sources that they’re great in baking, and I didn’t want to use them, have them change the texture and then tell you not to bother and leave you wondering why your bread wasn’t quite the same. As to where you can get duck eggs? Well, I won’t say, it might be late, but I’m very responsible. Until later, sleepy reader!

Ingredients

200g Buckwheat Flour
2 Large Duck Eggs (About 70g-80g)
120ml Water
100g Strawberries, Fresh or Frozen
100g Natural Peanut Butter
2 Tbsp Maple Syrup
2 Tbsp Olive Oil
1/3 Tbsp Baking Powder
Dash Vanilla Extract

Makes 12 Slices.
Can be frozen.

Method

1. Preheat oven to 175c (No Fan).

2. Grease (With Butter or Olive Oil) and line, bottom and sides, a 6×3 inch loaf pan.

3. Add the Eggs, Strawberries, Olive Oil, Vanilla Extract and Maple Syrup to a blender and pulse until smooth and foamy. Add the buckwheat Flour and Baking Powder to a bowl and add the Egg mixture and stir with a fork until everything has combined. Add a little of the water as needed. Then stir in the Peanut butter until everything has combined into a thick batter. Finally add the water until a smooth, slightly runny batter has been formed.

4. Pour batter into prepared tin and bake for 40 minutes, turning halfway if needed, until brown and a skewer comes out clean.

6. Cool in tin for 10 minutes, then remove and let cool completely on a wire rack.

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Slow Cooked Beef and Sweet Potato Pie

2017 Update: Due to a problem with Photobucket, see here, there will be a lot of recipes without photos. I will be slowly redoing the recipe pages, as best I can, but many other posts will be impossible to replace. I’m doing this in my own time, while continuing to update the blog with new recipes and posts. If you’d like to donate, any amount appreciated, you can do so here. The site will always be free, the recipes will never be locked behind a paywall, but this is a lot of additional work. I’m not demanding or begging, just putting it there so if you feel like repaying my hard work you have that option. I don’t make any money from the site, all that I do here is to help others, I couldn’t charge for that.

This camera makes everything look good.

Yes, this is a variation of my BNS Cottage Pie, still a staple dinner for me. This was inspired in part by a pie that’s nicknamed: Paddy Pie. It’s a beef brisket under potato cooked in a wine gravy. A fancy Shepard’s Pie in other words. I thought I could play with that a little to give myself a little variety in my pies. There is an ideal version of this that if my squash grows well I’ll be able to make. A harlequin topping instead of the sweet potato as it emulates potato perfectly. For now this is  more than good enough. There’s nothing extraordinary here, but it covers a lot of intolerances and allergies and gives you a filling, rich, but not too decadent meal. One that can be made in advance, frozen and cooked with no worries of loss in quality.

This makes four large servings, but you can makes it however you want.

This is one of those recipes, that though it takes time to prepare isn’t all that complex. There are numerous stages, but you can change it at every single one. You could use beef you had left over from a roast, you can add whatever vegetables you’d like. You can fiddle with it and because it’s a really simple, but satisfying, dish you won’t be able to go far wrong. It’s hard to tell if I’ve covered all the necessary steps properly, a lot of this was winged and you can’t always tell if it’ll be clear to someone else. If you have any questions, if anything is unclear just ask. I cook my beef in vacuum bags, sealed with a machine, but I cook it using a rice cooker with a slow cook setting. Fill it with water and the next day you have tender, shredded beef. How you cook the beef is up to you. Just make sure your machine is suitable if you are trying.

Cashew butter is the only nut butter that works this well in gravy. Stays smooth even with a reheat after a freeze

One of the things I ave to do, but also enjoy doing, is seeing all the way I can use the ingredients that comprise my weekly meals. Nothing here is new, I use all these throughout the week, even using these ingredients to make a more traditional meal. Back in the fat days I used to eat an entire side of beef, which meant that when I stated to move away from those days, to the days of Jack and Roses, beef was left by he wayside. Oh, that’s a terrible image. Beef, abandoned by the side of the road. A roadside roast. Anyway, beef wasn’t something I ate, I couldn’t at first, my gut was healing I’d guess, but my Mother started sous viding  her beef and instead of the hard lumps that passed for meat they were tender, juicy beef. Naturally I ad to try and here we are.

There will be some cleaning up I’m afraid.

So what does a Jack Pie, so tempting to call it that, but I like descriptive names better, taste like? Like beef, in gravy with sweet potato. Heh. Let’s break it down a little. The beef is tender, as you can see in the photo above. It does have a slight dryness to it, but when you combine it with the rich, thanks to the juices, gravy it becomes a juicy, toothsome meat. The sweet potato topping is creamy and distinct enough to work well with the gravy. The cashew butter is the secret to the thick and velvety gravy. As I say I will try this with harlequin squash if possible. If you can tolerate them then potato would be great here. I added carrot to get a little extra goodness, you could also add peas. It’s very soft compared to mince, but I like the different texture. The best way to get a varied diet is to know different ways of preparing the same ingredients. I hope you’ll enjoying look at these photos, reading about the steps and thoughts behind them, maybe even try the recipe for yourselves. Until later, dear reader.

I could eat the top when grilled forever.

Ingredients

For The Meat:

1 Kilograms Round Roast Beef or Preferred Cut
1 Beef Stock Cube
Salt and Pepper to Taste

For The Gravy

1 Beef Stock Cube dissolved in 600ml Reserved Juices, Topped up with Water as Needed
1/2 Large Yellow Onion, Chopped
1 Large Carrot, Chopped Fine
4 Tbsp Cashew Butter
1 Tbsp Thyme or 3 Tbsp Fresh Thyme
1 Tbsp Parsley 3 Tbsp Fresh Parsley
1 Tsp Black Pepper
1 Tsp Garlic Granules
1/4 Tsp Salt
Olive Oil for Frying

For The Topping

1000g Cubed Sweet Potato
150g Red Cheddar, Grated
Salt and Black Pepper to Taste

Makes Four Servings.

Method

1. Season the Beef and seal it and the stock cube in a vacuum food bag, leaving room for the juices to accumulate, then using your preferred method cook until beef is fork tender and shreddable. Takes about 16 hours in a slow cooker. When ready sieve and drain Juices into a jug and set aside. Shred beef with a fork and put into a bowl and set aside.

2. Fry the Onion and Carrot in the Olive Oil until soft, being careful not to burn. Mix together the Herbs, Pepper, Garlic, Cashew Butter and the Stock until everything has combined and the Nut Butter has dissolved. Add to the pot with the Onion and Carrot and bring to a boil, leave for a few minutes, then reduce to a simmer and cook uncovered, stirring as needed, for about ten minutes or gravy has thickened.

4. Add cooked Gravy to Shredded Beef, stirring together until well combined. Spoon into containers.

5. Steam the Sweet Potato until tender and when cooked add to a bowl season with Salt and Pepper then mash until smooth and the stir in Red Cheddar until combined and Cheddar has melted. Spoon mash over Beef mixture. Either freeze or use right away.

6. Cook in the oven at 175c (Fan) for 25 minutes, or until gravy starts to bubble. Then grill for remaining 5 until top is slightly crispy.

Amaranth and Buckwheat

 photo WP_20170402_001_e_zpsfvarpwfk.jpgI’m trying baby corn for a while. It seems okay, like most vegetables it just tastes like nothing to me. Not bad nothing, so that’s okay.

Bah! Dear reader, you’re loyal enough to already have seen this preamble about the usefulness of basic, healthy recipes dealing with lesser known ingredients, numerous times no doubt, so I won’t repeat it and that’ll save you and me a headache. You know what I have been thinking of? The fact that health is a pretty abstract thing when we’re viewing ourselves in regards wellness and well-being. What is healthy for you, for me? How does it feel? I think too often our feelings are overridden. Bear with me, I can think back, back to the fat-days, but I can’t remember what the strain on my bones felt like, the pains and aches, the general feeling of bad health. I can recall it in vague ways, in general terms, but not with the clarity of my feelings now. So how can a check-list of benefits really tell me anything of how a food will affect me, even another persons experience with an ingredient isn’t going to mirror my own exactly. When we see a post on something like amaranth or buckwheat that’s a run down of it’s nutritional values and benefits that does have it’s uses, but isn’t it’s effect on an individual more useful? You’re talking with someone who’s eaten alternative seeds or pseudo-grains for as long as he’s been on a restricted diet. Isn’t the fact that I eat these regularly more informative than regurgitating the same tired information on them in an informal way? If it isn’t then that’s fine too. I just hope there’s worth in these words and these recipes.

What else could I eat? That’s a question I ask myself often. Take away these seeds and what else is there for me? I could find alternatives, but I like these, they keep me in good health, keep me full and satisfied. I remember when I first pledged to be better or to, well, truthfully: Die. Don’t despair, dearest reader, I’m still here, Jack is tough and inventive. But as I was saying, when I first started I said to myself that I would eat plain rice and chicken to be better, every single day if needs be. Thankfully I was able to create a diet that has plenty of options, but that was my determination Sounds like a bad anime, right? “I’m going t get stronger! Even if I have to eat bland Chicken and Rice every day!”) and I would have stuck to it. It’s also why I share these simple recipes, combinations of seeds all properly cooked, no guessing, the experience I’ve accumulated bringing you worthwhile, healthy and useful dishes. So, today side is simplicity itself. It’s a more textured amaranth, thanks to he larger seeds of the buckwheat, deliciously combined with nut butter, but that’s optional. Simple fare, but also enduring fare. I could, probably will too, eat this for life. There’s no taste here but what you add, well, there’s a bit of earthy taste from the amaranth, flooded with nut butter it vanishes beneath the creamy richness, thankfully. So, I’ve tried Amaranth with quinoa and now buckwheat. So next is Quinoa and Buckwheat? If it doesn’t expire first. One thing I should mention at if this came out badly then that’s me stuck for a dinner, I have no alternative, no other dish to whip up to replace it while everything else cools, it’s the reason I don’t try these things too often. The fact that they succeed is half luck and half knowledge. Okay, see you in a few for a garden post. A more chipper one, I swear! Later.

Oh! Forgot t mention something. I’m not even going to try to cleverly work this in. The reason you toast the buckwheat is for flavour and the reason you let it cool it is to avoid heating the amaranth too much. I’m not sure if it’d affect that much, but it’s better to be safe than sorry.

Ingredients

30g Raw Amaranth
25g Raw Buckwheat
175ml Water

Method

1. Add the Buckwheat Groats to the pot with a drizzle of Olive Oil and then toast on a medium heat until fragrant, lightly golden and just starting to pop. Remove from heat and let cool for a few minutes then add the Amaranth and Water. Bring to boil, cover and cook for 15 minutes.

2. After the 15 minutes is up, turn off the heat. Let it stand for another 5 minutes. After 5 minutes, lift the lid and take a fork and stir the Amaranth and Buckwheat and then serve.

Variations

Cashew Buckwheat: Cook as normal. While cooking mix together: 1 Tbsp Cashew Butter, 1/2 Tbsp Olive Oil and a Pinch of Sea Salt and Black Pepper until a smooth Paste is formed. Stir Paste into to Amaranth and Buckwheat just before serving.

Quinoa and Amaranth

 photo WP_20170319_001_e_zpsepyfs5lr.jpgNot only a new recipe, but it already has variations!

I just realised that my Quinoa recipe was in dire need of editing. It’s been sorted now, sorry to anyone that tried it and had trouble. So, again, I’m back with a basic recipe, but you know what? I’ve found that often when these seeds, not grains, not pseudo-grains, are being sold they can often be listed with erroneous recipes on how best to prepare them, if they include a recipe at all. You’re flat out of luck if you’d like a little flair with your new side. That’s why I’m here, I was caught time and time again and one day decided I couldn’t do any worse. Think of these as the four Mother Seeds, like the sauces, you know?…Just Google it. You have Amaranth, Pigweed, The seed of the Aztecs, blah blah blah, you’ve heard it countless time and probably haven’t seen much use for it outside of porridge. I have you more than covered. No, no need to thank me. Wait, do, do thank me! I’m just wonderful, right? So humble, modest too. Then there’s Buckwheat, oh, you delight, seed of my heart. Perfection, to me at least. Then there’s Kaniwa…moving on. And finally Quinoa. You might be a bit dull, but you’ve stood me well in time, my old seed. I think no healthy free-from diet can be without a few of these seeds regularly. Just check the links and tags because if you think I’m linking to all those recipe you’re a sanguine lunkhead.

What’s the worth in listing a recipe this simple? Because chances are you don’t know how to cook these seeds singularly never mind together. I can only guess at this, perhaps you’re all, everyone one of you, well informed, but secretive, but I don’t often see them used, never to the absurd extent I’ve tried them. I’ve been on a restricted diet so long that it no longer feels that way. It takes so much effort, graft and willingness to get to here and that’s why I’m sharing the fruits of my labours. Quinoa and Amaranth go together really easily because they share a cooking time The water and weight was different for each, but they cooked perfectly. The basic side is very bland, hence the addition of a variation below. What you end up with here is a slightly differently textured amaranth. This is more on the side of homogeneity rather than the individual  distinct grains of quinoa. I like this. Mix it up with some nut or seed butter, some additional flavours and you’ve got a side that you can enjoy in place of mashed vegetables. I’ll just say that you should give these seeds a chance, they might be just what your diet needs. Oh, about the peanut butter and cranberry: You’d eat a peanut butter and jelly sandwich right? That’s what this is, just savoury. So good with sweet potato and broccoli. Okay, dear reader, I’ll leave you now, to go and lament my lack of compost on this fine day, but to also marvel at my started seeds. Until later.

Ingredients

160ml Water
25g White Quinoa
30g Amaranth
Olive Oil

Method

1. Put the Quinoa in a fine mesh sieve and rinse with cold water.

2. Add a little Olive Oil to the pot and heat. Add the Quinoa and cook until dried. Then add in the Amaranth and Water. Bring to boil, reduce to a medium heat, cover and cook for 15 minutes.

4. After the 15 minutes is up, remove from the heat. Let it stand for another 5 minutes. After 5 minutes, lift the lid and take a fork and fluff.

Variations

Peanut Butter and Cranberry: Cook as normal. While cooking mix together: 1 Tbsp Cranberry Sauce, 1 Tbsp Peanut Butter, 1/2 Tbsp Olive Oil, a Pinch Sea Salt and Black Pepper until a smooth Paste is formed. Stir Paste into Quinoa and Amaranth just before serving.

Nut Butter Milk

 photo WP_20170316_001_e_zpsbad2tklx.jpg“Your hands are clean? Right?!” Define clean. (Original here)

I predicted blue skies for this evening, then it started to rain and I still trudged outside, unmindful of the sudden shower and due to some concatenation of the celestial bodies and the firmament of the heavens combined with pure fluke, the sun, as Annie should’ve said, has come out today. So, not to shock you, dearest reader, I have been in the garden, but I still pulled myself away, or rather ran out of compost, and have made a delicious glass of watered blended nuts. Hmm? Oh, I’m supposed to pour forth rapturous eloquence on the wonders of…liquefied nut butter. Nah, you’re too smart for that and I’m much too jaded to put up a farce. How do I keep getting views? Seriously. Okay, blended nut milk, yeah. It tastes, well, like wet almond butter, a bit richer than  the usual nut milk thanks to the added bulk of the nut and the extra fat. I’m not exactly dairy free, by which I mean I’m not at all, but I do limit my dairy and happily support those who are whenever I can. So, I can only speak for myself here, I imagine this would be useful if you were stuck without an alternative to dairy milk. You will be getting more with a glass of this as opposed to strained pulp water so you might have to watch your intake. I have no idea, you’re intelligent enough to figure out if drinking large quantities of nut butters in water, any nut butter will do really, is for you, so go to it if you’d like. Now, I do say that I hope this doesn’t sound disparaging towards those who are dairy free, it’s just I can’t stand the grandiose grandstanding that every recipe like this seeks. It’s helpful, but simple to a fault. I’m just sharing because it might be helpful. So, like I say: Dairy free is okay by me. It’s tough you know? I mean have you ever tried to milk an almond? There goes my readership. Heh.

The weather has been wonderful and thanks to the more even heating of the greenhouse I already have seedlings starting. They’ll need to be thinned later, but for now I can happily poke my head into the greenhouse and marvel at the little seeds that seek to become plants. This is just the start, there’ll be these rushes of activity followed by periods of patient waiting, then a flurry of action, again and again. Good times. That’s it for today, I’ll see you again. Take care.

 photo WP_20170316_002_e_zpsjb5fbj5c.jpgCabbage and both broccoli.

 photo Mams 69th Birthday_e_zps4kxdq3vy.jpgI’m so glad to see you gladioli.

Ingredients

120ml Water
1 Tbsp Natural Nut Butter of Choice

Method

1. Blend everything together until smooth. Sweeten if desired.

 

Peanut Butter Banana Curry

 photo WP_20170610_002_e_zpspxqosq28.jpgUpdate, 10 June 2017: I changed up the recipe so the sauce reduces more.

 photo WP_20170315_001_e_zpswumcr1ns.jpgSadly most curries are the same hue and make for pretty dull photos.

You thought it was a smoothie when you read it first, didn’t you, dear reader? Nope. Nyeh. Nah. It’s another peanut butter curry! Why? Because peanut butter is vastly cheaper than other nut butters. So, can I speak freely for a moment? Slough the shacks of time and go back, back to the bitter early start of, well, me? One problem I often face in these recipes is the portions. They’re suitable for me, but what of theoretical you? What if it’s too much? What if, what if, what if? Which makes me think of those angry early days, when there wasn’t a recipe that didn’t need a tweak and there was no one to hold my hand and guide me. So, I could stay bitter and angry, I could also think too much of the potential eater of these recipes, but now? Well, now I balance it out. I post the recipe, helping as much as I can, but I leave the adapting to you, if you need help I’m here of course, but the fretting and panicking isn’t there now, because I remember the struggles I had. I’m here as the person I needed then, offering recipes that cover so many allergies, especially the nightmarish nightshade intolerance, that’s enough of a burden for anyone. So, you get these, maybe not great, but certainly decent, recipes, a good bit of understanding from yours truly and I just get a break here and there. I put enough effort in to help, but never enough to hurt. It might sound silly, but that’s who I am, was perhaps, a helper until it hurt, but never getting the same back. Balance s important, your mental health is important and let’s face it, dearest reader, I do have a huge range of curries and if someone can’t tweak them it’s their loss. Now, in all that being said, I’m not attacking anyone passively aggressively, just venting to clear my own head. You’ve all been really amazing, all of my dear readers mean the world to me. It’s why I do all I do, it’s not much, but I hope it helps. Now, onto the curry and get that look of disgust off your face! Fruit and Nut curry is a great idea!

This recipe is slightly different in that I’ve grouped together the ingredients to make it easier to prepare, if it looks daunting then have no fear it’s really simple, just a bit more organised. I had the idea of a fruit and nut curry as I have plenty of either, but none of both combined. Banana and peanut butter are a pretty common combination, I coupled them with the usual add-ins. The lime, salt, sugar etc have all been used time and time again. The whole comes together really easily, the end result is a smooth, rich curry, with a refreshing taste with a little pop of sweetness and banana flavour. It can be reduced if you’d rather use less coconut milk, I just don’t want to waste the tin so I use it all. If you wanted a vegan version you could just omit the Chicken and replace it with vegetables, I’ve found all work well, but squash takes longer. You could even make this as a pour over sauce, I don’t know what it is about banana curries, but they remind me of “chip shop” curry. I imagine having a little to dunk your sweet potato fries in would be delicious. Not much to say, I wish there were other nightshade free recipes I could work from and create even more, but my limits are there and I can only work with what I have. Still, I do okay. Better than when I started with nothing at all, having to learn how to make a base curry that could make a wealth of others, but I learned and you can too. See you later.

Ingredients

First

1 Chicken Breasts, Chopped
1 Tbsp Natural Peanut Butter
1/3 Chicken Stock Cube
100ml Hot Water
Juice and Zest of 1/2 a Lime

Second

1/2 Large Yellow Onion, Roughly Chopped
2 Cloves Garlic, Cut in Half
1 Tbsp Sized Piece of Ginger, Peel and Chopped
1 Tbsp Olive Oil

Third

160ml Coconut Milk or Coconut Cream
1 Large Banana, Chopped
1/2 Tbsp Brown Sugar
1 1/2 Tsp Nightshade Free Hot Curry Powder
1/4 Tsp Salt
1/4 Tsp Parsley

Optional: Fresh Parsley to Serve.

Method

1. Mix together everything from the first list, but the Chicken, until a paste has formed. Set aside.

1. Heat Olive Oil in a pan and when hot add Onion, Garlic and Ginger then stir and let cook for 5-10 minutes, on a medium heat, or until soft.

2. Add Coconut Milk, Banana, Curry Powder, Brown Sugar, Salt and Parsley then stir together and heat for  5 minutes, then pour into a blender and blend until smooth, return to the pan and bring to the boil. Add in Paste and stir until everything has combined then add in Chicken, reduce heat and let it simmer on a medium heat for 20 minutes.

Buckwheat

 photo WP_20170302_001_e_zpslkubnter.jpg2nd March 2017 Update

Okay two new twists already. First I want to thank Dolly from Kool Kosher Kitchen for the toasting before cooking tip. It makes a world of difference to the flavour of the cooked buckwheat, imparting a slightly nutty flavour hat pairs well with the addition of nut butter. Thank you Dolly, or rather, Dolly’s Grandmother. The second I have to thank, why, me! I took my Cashew Butter Amaranth and gave it a try with buckwheat and though it didn’t work quite the same magic it did give the buckwheat just the right taste and texture to boost it as a side. I made it with the toasted buckwheat, but I imagine either could work. So, two new options already and buckwheat continues to amaze and astound the culinary world. Or mine at least. The nut butter, paste for want of a better term, seems to work on soft seed/grains, ones with a mushier consistency, as I found it didn’t work with quinoa.


Oh, yes, dear reader, I’m still working hard for your benefit, okay, mine. My head is not swollen from my fame. What fame? Shush. You read that right! Buckwheat, just buckwheat, I finally found gluten free groats in the shop, with a short expiration date because they aren’t going to do me any favours. Now, you may say, can you really do anything I haven’t seen with buckwheat before? Well, firstly let me say this: I will start at the bottom and learn everything I can, even if the information is already out then it means nothing to me until I master it myself and until I do I won’t share it with you. Secondly, let me say this: Do you know who I am?! I’m Jack of all (Pseudo) Grains! You know quinoa? Yeah, I’ve done so many things with quinoa. I even have crusty quinoa bread! Pah! Amaranth? Old pig-weed and I are as close as the Aztecs and sacrifi…er, amaranth. No problem. You remember kaniwa? That’s a trick question, no one does, but I used the quinoa-like seed and it was pretty meh. We don’t talk about kaniwa. So you ask if I can use buckwheat well? Can I do amazing things with the groats? You know what I say? Maybe. Heh. Come on, dear reader, you know me. I’m willing to try and the flour has been a rip-roaring success for me. I’m used to these seeds as sides and I don’t see buckwheat stumping me, but as I say I’ll start slow, probably repeat a lot of recipes you’ve seen before, but I’ll enjoy it and you’ll reap the benefit of my tests. Win-win eh?

 photo WP_20170227_002_e_zpsco8kbdsk.jpgThey look pretty much the same raw and cooked.

So, buckwheat, the groats are surprisingly fast to cook. I’d have imagined them to be tough and take a long time, but no. They are like quinoa in that here isn’t much taste and a little goes a long way. I used a half cup’s worth, but I’ll list the equivalent of a quarter which seems just right. The package recipe suggested a cup, but that’d be way too much for one. What I like is the size, they’re the largest gluten-free seed you can prepare like this (Right?). They are really tender when cooked too, which is nice. They still have a pleasant bite though. This is a savoury side preparation, I will try porridge too, but for now this is the way I want this. Not much to say here, they’ll differ depending on what you serve them with. Use them as you would quinoa, potatoes, any side really. This is just the beginning so keep an eye out. I’ve run through what feels like all the possibilities of buckwheat as a flour, it never really stops though so have no fear, and now I’ll see what uses I’ll find for the seeds. See you again soon.

Ingredients

45g or 1/4 Cup of Raw Buckwheat
180ml (3/4 Cup) Water

Optional: Add Butter and Salt to taste after cooking.

Method

1. Put the Buckwheat and Water into the pot and bring to boil, cover and cook for 10 minutes or until all the water has been absorbed. Alternately: Add the Buckwheat Groats to the pot with a drizzle of Olive Oil and then toast on a medium heat until fragrant, lightly golden ad just starting to pop. Then just cook as normal.

2. Remove the lid and fluff with a fork and then serve.

Variations

Cashew Buckwheat: Cook Buckwheat as normal. While Buckwheat is cooking mix together: 1/2 Tbsp Olive Oil, 1 Tbsp Cashew Butter, a Pinch Sea Salt and Black Pepper until a smooth Paste is formed. Stir Paste into to Buckwheat just before serving.