A perfectly imperfect blueberry buckwheat galette. Enough said. 🙂 Delicious and perfect for summer, this flat cake can be made with pretty much any seasonal fruit you have on hand. Flour talk. Regarding the flours – if you’re not really a fan of buckwheat flour you can use all-purpose flour only. But if you want […]
Crispy, fragrant breads are suitable for both the first or second course, and for tea and coffee! The thinner the rolling, the crisp bread! From this amount of ingredients, 10 pieces are made.
Walnut buckwheat chocolate smoothie has been my go to breakfast for many days in a row. It’s creamy, smooth, chocolatey without chocolate and deliciously nourishing. In addition to the smoothie recipe, I thought it would be a good time to share what I eat in a day as […]
I was going through my pantry recently – early spring cleaning – and I discovered I still had one jar of plums my mum made me. I’ve been eating them whole winter with my morning oatmeal. However, I decided to use the last jar for a cake that I’ve been meaning to make for some […]
This recipe is quite not conventional but truly damn good, satisfying and Gluten-Free as I’ve used buckwheat flour. It opens a whole new world for cookie making, naturally flavouring the biscuit with a light hazelnut taste and a perfect crumbly texture, crispy outside and softer inside. Buckwheat has plenty of health benefits more than being Gluten-Free including improved digestion, low calories or diminishing diabetes risks.Buckwheat Chocolate Chunks Cookies — Scallionist
I have been blessed with an abundance of homegrown, organic figs from my parents and grandparents this Summer, with plenty more to come. They are not only delicious but high in fibre and a source of potassium, calcium, magnesium and iron. I also used organic buckwheat flour, unhulled tahini and hemp seeds in this recipe as I love the nutty flavour and nutritional benefits including being good sources of complex carbohydrates, complete protein sources, omega 3 and 6 and fibre. […]Fig, tahini and buckwheat muffins (GF) — moments of di
When I was young (er), we’d eat buckwheat plain, maybe with a piece of meat and sauce, like beef rolls. In recent years, I see it making somewhat of a comeback in Polish cooking. It is being used in salads, stuffing, pierogi or a new dish to me, called “kaszotto” (a Polish version of risotto, which I will also […]