Buckwheat Honey Madeleines

Prep Time : 15 Minutes | Cook Time : 6 Minutes | Total Time : 1 hour | Difficulty : Moderate Hello my lovelies! I love to experiment with different flours. One of my all-time favourite books is Alice Medrich’s Flavour Flours. I made the buckwheat genoise sponge from that book and it was utterly […]

via Buckwheat + Honey Madeleines — WELLINGTON BAKEHOUSE

Sugar to Honey Conversion Chart

Here’s a handy chart  for when you need to convert sugar into honey in your recipes. 🙂

sugar-conversion-chart-

Image source from The Gracious Pantry

Buckwheat, Freekeh, Quinoa and Oats Breakfast with Maple Syrup

Buckwheat, Freekeh, Quinoa and Oats Breakfast with Maple Syrup

This high protein and fiber breakfast can be made ahead of time for those on the go who say they don’t have enough time to eat a healthy breakfast.

Ingredients

½ cup buckwheat groats
½ cup steel cut oats
½ cup freekeh*
½ cup quinoa*

Maple syrup or honey to taste
Milk (optional)
Butter to taste (optional)
Dried fruit (optional): dried cherries, apricots, chopped dates, figs, or raisins etc.

Preparation

Combine buckwheat groats, steel cut oats, freekeh and quinoa with 4 cups water in large sauce pan and bring to a boil. Reduce heat to low and cook about 15 to 20 minutes, stirring occasionally. Add more water or milk as needed to reach desired consistency. If you plan to add milk when you reheat it, leave it a little on the thick side.

Remove from heat and add dried fruit, your favorite natural sweetener, maple syrup or maple sugar to taste. Although honey is a healthy alternative to refined sugar, when cooking or baking with honey, it is not necessary to use raw honey since the heat destroys the all the pollen, enzymes, propolis, vitamins, amino acids, antioxidants, minerals, and aromatics.

Let cool and store in the fridge. Scoop out what you want, add milk and butter (optional) and pop it in the microwave at home or work.

*Freekeh (sometimes spelled frikeh) or farik is a cereal food made from green wheat that goes through a roasting process in its production. It is an ancient Middle Eastern dish that is especially popular in Levantine, Arabian Peninsula, Palestinian and Egyptian cuisine, but also in North African and other neighboring cuisines.

*Quinoa is a species of goosefoot (Chenopodium) and a grain crop grown primarily for its edible seeds. It is a pseudo cereal rather than a true cereal, as it is not a member of the true grass family. As a chenopod, quinoa is closely related to species such as beetroots, spinach and tumbleweeds and is high in protein and lacks gluten.

Buckwheat Groats Tabouli Salad

Buckwheat Groats Tabouli

Although Tabbouleh (sometimes pronounced and spelled as Tabouli) is usually made with bulgur (cracked wheat) a gluten-free version can be made by substituting buckwheat groats.

Ingredients

1 cup buckwheat groats
1 chopped scallion (green onion)
3 chopped cherry tomatoes
1/2 cup chopped fresh mint
1/2 cup chopped fresh parsley

Lemon Dressing 

3 tablespoons extra-virgin olive oil
3 tablespoons lemon juice
1 teaspoon raw honey*
1/2 teaspoon oregano
1/2 teaspoon minced garlic

Salt and pepper to taste

Preparation (Serves 4)

Combine 1 cup Whole Buckwheat Groats with 2 cups water in large sauce pan and bring to a boil. Reduce heat to low and cook 10 to 12 minutes, let cool, then chill in fridge.

Chop scallion, tomatoes, mint and parsley and add to buckwheat in a bowl.

For the Lemon Dressing: Shake all the ingredients together in a container or whisk together in a bowl.

Mix in salad dressing, salt and pepper.


*For maximum flavor and health-benefits, use raw honey. Heating honey (pasteurization) destroys the all the pollen, enzymes, propolis, vitamins, amino acids, antioxidants, minerals, and aromatics. Honey that has been heated and filtered is called commercial, regular or liquid honey.

Raw wildflower honey will give you complex floral flavor.
Raw orange blossom honey results in a complex citrus flavor.
Raw buckwheat honey will give you strong, pungent, molasses like earthy flavor.