Tuesday, April 19, 2016

Nuts About Buckwheat

No doubt about it, buckwheat has a fragrant and nutty taste.  The whole grain, gluten free seed comes in a variety of forms.  Kasha (featured in the salad above) is roasted buckwheat groats, the hulled and crushed kernels.  Buckwheat flour is milled locally and used to make pancakes.  I combined it with pecan flour in a tasty "assertive" tea cake (featured below).  Here are the recipes.

Greek Kasha Salad

(Serves 3)

Heat olive oil in a non-stick cast aluminum pan.  Add shallots, pepper and celery.  Saute 2 minutes.
2 tablespoon shallots, diced
1/4 cup sweet yellow pepper, diced
2 tablespoon celery leaves and ribs, finely diced
1 teaspoon olive oil

Add garlic and seasoning.
1 clove garlic, crushed and minced
1/4 teaspoon Italian seasoning
3/4 teaspoon fresh minced oregano

Add dry kasha and water.  Bring to a boil;  lower heat and simmer until water is absorbed, about 8 minutes.
1/4 cup kasha
3/4 cup water

Stir in lemon zest and parsley.  Remove from heat.
1/2 teaspoon lemon zest
2 teaspoon parsley, minced

Refrigerate kasha mix.  Before serving, stir in zucchini, tomatoes, olives and dressing.
1/4 cup zucchini, diced
1/3 cup grape tomatoes, halved
1/4 cup black olives, sliced
1 1/2 tablespoon white vinegar
1 1/2 teaspoon lemon juice
1 teaspoon olive oil

Garnish with feta cheese.
1/3 cup crumbled feta. 


Buckwheat Pecan Tea Cake

(Serves 8)

In bowl of electric mixer, beat egg, syrup and sugar for 5 minutes.
1 egg
2 tablespoon maple syrup
2 tablespoon brown sugar

Mix dry ingredients in a separate bowl.  
1 cup buckwheat flour
1 cup pecan flour
1 teaspoon baking powder
2 teaspoon cinnamon

Mix liquid ingredients in a separate bowl.
2 tablespoon olive oil
2 tablespoon vegan buttery spread, melted
1 cup unsweetened applesauce
1/2 teaspoon almond extract
6 tablespoon skim milk

Alternately add dry and liquid ingredients to the egg-sugar mix.  Stir just until blended.

Spoon batter into an 8 inch cake pan greased with olive oil spray.  Bake at 350 F. for 30 minutes.  Cool on wire rack.

I ate my "cake" for breakfast with Greek yogurt, strawberries and a glass of skim milk.



No comments:

Post a Comment