This is a buckwheat crepe recipe served with caramelized apples. Crepes are so simple to prepare and pretty simple to make. It is easy to mix the batter in a blender so you don’t get any clumps from the flour. And remember, the first few crepes never turn out good. But keep trying. […]
Today I have decided to share Sarah’s recipe for chocolate buckwheat crêpes with cappuccino ganache. My family are mad about pancakes and we often enjoy them as a weekend breakfast treat. Sarah’s version are made with buckwheat flour, sweetened with a touch of honey and served with lashings of chocolate ganache and fresh fruit, delish! […]
Buckwheat is plant with a grain-like seed used in many recipes today. It originates from Central Asia, but today you can probably find it in any store or market. Don’t know if many of you had a chance to cook with buckwheat, but a considerable amount of recipes you can find today use buckwheat as a base for the dough so you can make pasta with it, cakes and desserts. Another way to prepare buckwheat is to cook it with vegetables and make a delicious side or main dish.
A few of the interesting facts about buckwheat are:
- 90% of globally consumed buckwheat originates from Russia,
- Discarded hulls of buckwheat are used as fillers for the pillows,
- Buckwheat is also used to manufacture an intensely flavored, dark-colored honey,
- It is also used in the alcohol beverage industry for the production of gluten-free beer and whiskey,
- Buckwheat is a rich source of dietary fibers, proteins, vitamins of the B group and minerals such as iron, manganese, copper, magnesium and phosphorus.
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Good morning! I’ve got the recipe for these Buckwheat Crepes with Bourbon Vanilla Plums for you today. Continue reading for the recipe and a special deal… Does anyone else have a love hate relationship with crepes? I love them. I love how versatile they are and how delicate and simple. But cooking them can be a major pain. I tend to get flustered quickly and give up when I can’t get them to cook without sticking. A few weeks ago I got a set of GreenPan non-stick pans.
This is an enriched version of Blue Bottle Coffee’s Strawberry Buckle cake. The original recipe uses all white flour, but I’ve really been enjoying adding buckwheat or rye flour to my bakes. If you’re not sure about buckwheat flour, give it a try. It’s nutritionally one of the better gluten-free ingredients, it has calcium, phophorus […]
I also had a bag of Iowa buckwheat groats (yay local grains!), a jar of tahini, and a craving for the most delicious, perfectly crispy, perfectly warm, naturally-sweetened chocolate chip cookie. […]
Making a cake with buckwheat flour can be a gamble. The results of my experiments in the past have been mixed so I heeded the sage advice of baking guru Alice Medrich and handled the buckwheat flour with extreme care to avoid it toughening from being over processed.
The flavour combination lived up to expectation. The buckwheat flour makes a cake that is dense but not heavy, a great cake to slice and pack into a lunchbox. The nutty banana flavour is not very sweet, just moist and moreish. This cake is gluten free. […]