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Seedy Kamut Bread

Friday, February 09, 2024

This simple bread recipe uses a straight bread dough method. That means that you just combine all ingredients in the mixing bowl and mix. Though it's basic, the mix of flours (kamut, buckwheat and rye) and seeds (poppy, flax, pepita and sesame) gives the bread an interesting and multilayered taste, texture and aroma.
Kamut is nothing other than the ancient ancestor of our modern wheat, i.e. it belongs to the so-called heirloom grains, which was already used to bake daily bread about 6,000 years ago. Strictly speaking, kamut, aka khorasan wheat, is a cultivated form of durum wheat, which is derived from wild emmer. They resemble conventional wheat, but are about twice as large. Kamut is extremely nutritious, easy to digest, and tastes mild and slightly nutty.

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Cacao Nib Buckwheat Sables with Espresso Sugar

Friday, November 17, 2023

Sable cookies are named for the French word sablé, meaning "sandy." These slice-and-bake cookies are light, buttery and have a delicate, sandy texture. They bake up quickly and are the perfect dessert for any occasion. The coffee sanding sugar adds the extra crunch and flavour.
Cacao nibs, a healthier alternative to chocolate chips and renowned for their high levels of anti-oxidants, are made by crushing whole, organic cacao beans and their texture is comparable to chopped nuts or seeds with a subtle crunch. So, they do not melt when exposed to heat and they don't taste like chocolate.

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Gluten Free Sweet Potato and Mâche Muffins

Tuesday, October 24, 2023

These naturally gluten-free, refined-sugar-free muffins with sweet potato and mâche are super easy, healthy, hearty and delicious! They make for a great breakfast or snack you can feel great about eating. If you can't find mâche, then use spinach or arugula instead. To make this recipe dairy free, replace Greek yoghurt with coconut yoghurt. Keep in mind that the key to light and tender muffins is not to overmix the batter – just a few quick folds to get everything combined. Enjoy them while still warm, and store the rest in an airtight container at room temperature for up to 3-4 days.

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Gluten Free Fresh Fig and Walnut Cake

Friday, October 20, 2023

This naturally gluten-free, deliciously moist and flavourful cake is made with fresh figs, walnuts and buckwheat flour. The combination of earthy walnuts and sweet ripe figs bring out the best of each other. I have used erythritol sugar to sweetened the batter, but feel free to use caster sugar instead. Besides ground walnuts, you can also use hazelnuts or almonds. It's delicious at the end of a family feast or served for afternoon tea with a simple dust of icing powder or whipped cream, ice cream or Greek yoghurt.

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Buckwheat Salad with Chestnut Dressing

Thursday, January 12, 2023

Buckwheat are the seeds of a flowering plant related to rhubarb. Contrary to the name, they are not related to wheat. Buckwheat groats are naturally gluten-free and has a low GI. They have wonderfully earthy and nutty flavour, nutritious and incredibly satisfying. You want to slightly undercook them because buckwheat tends to become mushy when overcooked. Substitute the buckwheat with millet or couscous for the recipe if desired.

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Pepita Bundt Cake with Spelt and Buckwheat

Wednesday, December 22, 2021

A pepita, which gets its name from the Spanish word for "little seed of squash" is harvested from specific hulless pumpkin variety, known as Styrian pumpkin, which was developed in the province of Styria in Austria. Any other variety of pumpkin produces a hulled seed that’s slightly fibrous and less tender. Both pumpkin seeds and pepitas are packed with a ton of nutrients. Pepitas are a good source of healthy fats and make for a tasty snack.
You can always substitute pepitas for pumpkin seeds, but it’s best to only substitute pumpkin seeds for recipes that call for pepitas as a garnish. So you wouldn’t want to use regular pumpkin seeds to make this cake or pepita pesto recipe, but when it comes to using them as a garnish for the soup Feel free to swap away.

4 Large eggs, at room-temperature
200 g Powdered sugar
125 ml Pumpkin seed oil
125 ml Sparkling water
A pinch of salt
230 g White spelt flour
60 g Buckwheat flour
8 g Baking powder
100 g Pepitas, toasted

Thoroughly grease a standard-size bundt cake pan with lard or butter. Then take a spoonful of flour and lightly dust the greased pan. Shake off any excess flour. Set aside. Preheat the oven to 180C/350F.
Beat egg yolks and powdered sugar in a mixing bowl until light and fluffy. Add in pumpkin seed oil, sparkling water and salt. Continue to whip until combined.
Whisk the spelt, buckwhweat, baking powder and pepitas together. Add the mixture into the egg yolk mixture. Fold to combine.
Beat the egg white until the glossy stiff peaks form. Add the egg whites to the batter and fold to combine. Spread the batter to the prepared pan and smooth the surface.
Bake in the middle of the hot oven for about 50-60 minutes until a skewer inserted into centre comes out clean.
Cool in the pan for 5 minutes and turn out on a wire rack to cool completely. Dust with powdered sugar if desired.

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Roasted Carrot Buckwheat Salad with Belgian Endive and Orange Honey Dressing

Thursday, November 11, 2021

This hearty buckwheat salad is packed with flavour as well as nutrients. Belgian endive and roasted walnuts add crunchiness and earthiness while aromatic mint leaves adds just the right amount of zing, freshness, colour and texture. The pleasant bitterness in Belgian endive pairs perfectly with the sweetness of roasted carrots and orange honey dressing. If you don't have buckwheat, simply use your favourite grains or even quinoa instead.

Salad	Dressing
150 g Buckwheat, rinsed 600 g Carrots, tops trimmed 2 tbsp Olive oil 1 tsp Coriander powder 150 g Belgian endive, leaves separated Mint leaves 50 g Walnuts, toasted & coarsely chopped	100 ml Extra-virgin olive oil 100 ml Fresh squeezed orange juice 2 tbsp White wine vinegar 1 tbsp Honey 2 tsp Dijon mustard Sea salt and freshly milled black pepper

Preheat oven to 200C/400F. Arrange the carrots in a baking tray, drizzle with olive oil and season with ground coriander, salt and pepper. Roast for 25 minutes, or until just tender and beginning to caramelise. Set aside to cool.
Heat a non-stick frying pan over medium heat. Add buckwheat and cook, stirring, for 2 minutes or until toasted. Allow to cool for 5 minutes. Bring a saucepan of water to the boil over high heat. Add in buckwheat. Reduce heat to medium-low and simmer for 5 minutes or until al dente. Drain and refresh under cold running water. Spread over a tray lined with paper towel to dry.
To make the dressing, blend all ingredients in a blender or food processor. Season with salt and pepper.
Combine the buckwheat, carrots (cut them into smaller pieces if too large), Belgian endive leaves, mint and roasted walnuts in a large bowl. Drizzle with dressing and toss to combine.

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Beetroot Borani with Buckwheat and Feta

Tuesday, August 31, 2021

Borani, a common and popular Persian yoghurt dip, can be made from almost any vegetables you like, from eggplant, spinach, butternut squash, carrot to beet. I have a bag of cooked organic beets sitting in the back of the cupboard begging to be used, hence this beet borani. Use fresh beets, red or golden, if have them, just cook beets (steam or roast), and then blend with yoghurt, lemon juice and garlic in a food processor until creamy. Easy, quick and delicious. I paired it with a simple buckwheat salad with Feta topped with a poached egg, but you can use couscous or bulgur instead, or enjoy the dip with flatbread.

120 g Buckwheat
3 tbsp Olive oil
1 Lemon
Salt and black pepper
60 g A mix of arugula and parsley leaves
100 g Feta, cubed
1 Red onion, peeled and diced
250 g Cooked organic beetroot
150 g Greek yoghurt
1 clove Garlic
1 tsp Apple cider vinegar
3 Eggs, poached
1/2 tsp Black sesame seeds
2 tsp Dukkah

Cook the buckwheat following pack instructions, then transfer into a mixing bowl and add 1 tablespoon of olive oil and the juice of half a lemon. Season and mix well. Add the mixed leaves, cubed Feta and diced red onion. Roughly toss together.
Place the beetroot into a blender or food processor with the yoghurt, juice of half a lemon, garlic and a good pinch of salt and pepper. Blend until smooth.
Add the ACV to a pan of simmering water. Swirl the water around with a spoon and crack an egg into the centre. Poach for 3-4 minutes. Remove with a slotted spoon and leave to drain on kitchen paper on a warm plate. Repeat with the remaining eggs.
To serve, spoon some beetroot borani into 3 serving plates and divide the buckwheat among the plates. Top with a poached egg. Scatter the black sesame seeds and dukkah over. Serve immediately.

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Zucchini Buckwheat Muffins with Feta and Dijon Mustard

Saturday, August 07, 2021

Not only are these easy savoury zucchini and buckwheat muffins ideal for afternoon break, they're great at busting after-school hunger too. They are made with a mixture of spelt and buckwheat flour, so they are much healthier, not gluten free though. Use all purpose gluten free flour instead of white spelt flour if you are gluten intolerant or have a celiac disease. Crème fraîche and olive oil help keep yield muffins that are soft, tender and moist. Add in some walnuts if you want more texture, but these muffins have plenty even without them thanks to the Feta, Dijon mustard and spices.

400 g Zucchini, coarsely grated
1 tsp Salt
150 g White spelt flour
150 g Buckwheat flour
1 1/2 tsp Baking powder
1 tsp Baking soda
80 ml Olive oil (or butter, melted)
2 Large eggs
1 tbsp Coconut sugar
200 g Crème fraîche
2 tbsp Maille Dijon mustard
2 tsp Dried oregano
2 tsp Dried garlic powder
1 tsp Smoked paprika powder
150 g Feta, cubed

Coarsly grate the zucchini and place them in a bowl. Add in salt and set aside for 30 minutes. Squeeze as much of the liquid out as possible.
Preheat the oven 200C/400F. Grease and flour a giant 6-cup muffin pan. Set aside.
In a mixing bowl, add white spelt flour, buckwheat flour, baking powder and baking soda. Make a well in centre.
Whisk olive oil, eggs, coconut sugar, crème fraîche, mustard, oregano, garlic powder and paparika in a jug and pour into the well. Add zucchini and cubed feta. Stir until just combined. Divide the batter among prepared muffin cups.
Bake for 25-30 minutes or until a skewer inserted into the centres comes out clean. Set aside in the pan for 5 minutes to cool slightly. Serve warm or at room temperature.