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Cumin Roasted Baby Carrots with Spiced Buckwheat Granola

Saturday, June 19, 2021

If you can find tender baby carrots, they are wonderful to roast whole. Just give them a good scrub—no peeling required. Save the greens for the pesto. Otherwise, regular carrots are okay too. Don't over cook the baby carrots or they would get mushy.
The sweet and savoury buckwheat granola makes the BEST topping for roasted vegetables, salads or soups. You can of course use other seeds, or spices to make this to suit your taste. Quinoa is another great alternative.

Spiced Buckwheat Granola	Cumin Roasted Carrots
50 g Buckwheat 50 g Almond sticks 50 g A mixture of sesame, pepita and sunflower seeds 6-8 Dates, stoned and chopped 2 tbsp Avocado or olive oil 1 tbsp Maple syrup 1 tsp Cinnamon 1 tsp Cumin seeds 1/2 tsp Black salt	750 g Baby carrots with tops, trimmed 2 tbsp Avocado or olive oil 1 tsp Cumin seeds 1/4 tsp Red pepper flakes Salt and black pepper 1 tbsp Carrot greens, chopped

Preheat oven to 180C/350F. Line a baking sheet with parchment paper.
Mix all the ingredients for the granola in a bowl then spread mixture onto prepared baking sheet. Bake in the middle of hot oven until golden brown, about 20 minutes. Remove from oven and let cool.
Wash carrots, peel and trim off tops, leaving some small stems if desired. Preheat oven to 200C/400F.
Spread carrots onto a baking tray. Drizzle with avocado oil to coat them. Sprinkle with cumin seeds, red pepper flakes, salt and pepper. Toss to coat thoroughly.
Roast for 18-22 minutes, depending on size, until tender when tested with the point of a knife. Remove from oven and transfer to a serving plate. Sprinkle with spiced granola and chopped carrot greens.

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Toasted Buckwheat, Blistered Grape and Herb Salad

Friday, June 04, 2021

Fancy a salad for your next meal? Try this superfood buckwheat salad. It's nutritious, tasty and incredibly satisfying. Combined with different sorts of fresh herbs, blistered red grapes, pomegranate seeds and a lemony smoky cumin dressing, this salad really brings this pseudo grain to life!
Buckwheat, like quinoa, amaranth, teff, and Kañiwa, belongs to pseudocereals. Pseudocereals are plants that produce fruits or seeds which are used and consumed as grains, though botanically pseudocereals are neither grasses nor true cereal grains.
Buckwheat, despite its name, is not related to wheat and is thus gluten-free. It mainly composed of carbs and a decent amount of fiber. Buckwheat also contains small amount of protein.

Salad	Dressing
240 g Buckwheat 250 g Seedless red grapes 1 tbsp Avocado oil (or olive oil) 2 tsp Pomegranate molasses 1/2 Pomegranate seeds 80 g Brazil nuts, toasted and roughly chopped 80 g Fresh herbs (basil, flat parsley, dill, mint and lemon thyme) Salt and pepper	2 tbsp Cumin seeds, toasted, roughly crushed in a mortar and pestle Juice and zest of 1 lemon 1 tsp Smoked paprika 1 tbsp Date syrup (or honey) 6 tbsp Extra-virgin olive oil

Place the buckwheat in a frying pan and toast over medium heat until lightly browned and the buckwheat is taking on a nutty aroma. Remove and allow to cool.
Rinse buckwheat well under cold running water, drain and cook in boiling salted water until just tender, about 10 minutes. Drain, refresh under cold running water and transfer to a large tray to cool to room temperature.
Meanwhile, add the avocado oil to a pan over medium-high heat. Once sizzling, add the grapes and cook, shaking the pan regularly until you see the grapes start to blister. At this point add the pomegranate molasses and cook until they look coated and shiny, about 30-45 seconds. You don't want the sugar in the grapes or the pomegranate molasses to burn.
Once the buckwheat cooled, place them in a large bowl, and season generously with salt and pepper. Add the blistered grapes, pomegranate seeds, chopped Brazil nuts, and herbs. Toss gently to combine.
To make the dressing, combine all ingredients in a small bowl and whisk thoroughly.
Pour dressing over the salad and toss again. The buckwheat can really absorb the dressing, so let it rest for a minute or so and, if necessary, drizzle over a little extra olive oil. Season generously and serve.

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Vegan, GF, DF Blueberry Buckwheat Hazelnut Muffins

Saturday, September 08, 2018

These triple coconut buckwheat muffins are perfect for breakfast, or anytime snack. The combination of protein and fiber-packed buckwheat seed, ground hazelnut and coconut products make these muffins a perfect gluten-free, grain-free and dairy-free treat.

70 g Coconut oil, melted
200 ml Coconut milk
110 g Coconut syrup
30 ml Freshly squeezed lemon juice
1 tsp Vanilla extract
150 g Buckwheat flour
150 g Hazelnut meal
2 tsp Baking powder
1/3 tsp Baking soda
Pinch of sea salt
120 g Fresh or frozen blueberries

Preheat oven to 180C/350F. Line a jumbo 6-hole muffin pan with paper cups. Melt coconut oil, add in coconut milk, coconut syrup, lemon juice and vanilla extract. Whisk until well combined.
Mix together the buckwheat flour, hazelnut meal, baking powder, baking soda and salt in another bowl. Sift the flour mixture into the coconut mixture. Mix until just incorporated.
Gently fold in blueberries and divide the batter among the paper cups. Bake in the middle of hot oven for 25 minutes until nicely golden.

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Red Currant Upside Down Cake with Red Wheat and Buckwheat

Thursday, August 23, 2018

This easy, delicious red currant cake is lightly sweetened with coconut sugar and made with a mix of home milled red wheat and buckwheat flour. It is a simple and delicious way to enjoy summer fruit.

150 +20 g Unsalted butter, softened
100+20 g Coconut sugar
300 g Red currants, stripped from their stalks
2 Large eggs, room-temperature
1 tsp Vanilla extract
150 g Red wheat berries, milled into flour
100 g Buckwheat berries, milled into flour

2 tsp Baking powder
1/2 tsp Baking soda
1/3 tsp Nutmeg powder
1/2 tsp Cinnamon powder
Pinch of sea salt
2 tbsp Berentzen red currant liquor
120 ml Kefir
2 tbsp Sunflower seeds, optional

Preheat oven to 180C/350F. Line the bottom of a 26-cm springform pan with parchment and grease with 20 grams of butter. Sprinkle the coconut sugar over, then place in the stripped currants.
Cream 150 grams of unsalted butter and 100 grams of coconut sugar until light and fluffy. Add in eggs, one at a time, beating until fully incorporated. Stir in vanilla extract.
Whisk together the milled red wheat, buckwheat, baking powder, baking soda, spices and salt. Beat in half of the flour mixture, then red currant liquor and kefir until roughly combined. Now beat in the rest of the flour mixture until smooth. Spread batter over the currants, smoothing top with a spatula. Sprinkle with sunflower seeds if using.
Bake for 35-40 mins until a skewer inserted into the centre of cake comes out clean. Cool in the pan for 5 minutes before inverting onto a serving plate. Dust with a little of icing sugar if desired.

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Buckwheat Fig Cookies with Chocolate#Vegan#Gluten-free#Grain-free#Dairy-free#Sugar-free

Thursday, March 09, 2017

These cookies feature pseudo-cereal super-seed buckwheat, dried figs and vegan chocolate chips. They are gluten-free, grain-free, refined-sugar free, dairy-free and vegan. The buckwheat flour adds a hint of nuttiness, and it makes these cookies crisp on the outside, soft and chewy on the inside. You can use oat flour instead of buckwheat, and dates instead of figs.

15 Whole dried figs
130 ml Coconut milk 17% fat (I used Aroy-D)
120 g Buckwheat flour
1 tbsp Potato starch
3/4 tsp Baking powder
1/3 tsp Cardamom powder
60 g Vegan chocolate chips

Soak the dried figs in coconut milk for 30 minutes, then blend them into a thick paste.
Whisk together the buckwheat flour, potato starch, baking powder and cardamom powder in a mixing bowl. Stir in fig paste until combined. Now fold in chocolate chips.
Preheat the oven to 190C/375F. Divide the dough into 21 portions and shape each into a ball. Place them on the parchment lined baking trays. Gently flatten each dough ball into a cookie. Bake in the middle of hot oven for about 15 minutes until nicely golden brown.

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Vegan Gluten Free Date Squares

Wednesday, April 06, 2016

Incredibly delicious and healthy vegan and gluten free oat-buckwheat bars packed with a creamy gooey date filling and a chewy crust that makes a lovely sinless snacking option.

Vegan Gluten Free Date Squares

adapted from Ricardo Cuisine

Filling	Crumble
250 g Dates, pitted and chopped 200 ml Water 1 tbsp Lemon juice 1/4 tsp Baking soda 50 g Leftover cranberry preserves, optional	90 g Rolled oats 110 g Buckwheat flour 1 tbsp Coconut sugar 1/2 tsp Baking powder Pinch of salt 1/2 tsp Cinnamon powder 120 g Coconut oil, softened

Preheat the oven to 180C/350F. Line a 8-inch rectangular baking pan with parchment paper.
In a saucepan, bring the chopped dates, water, and lemon juice to a boil. Add the baking soda and simmer for about 5 minutes, stirring constantly with a wooden spoon, until the dates have fallen apart. Let cool.
In a bowl, combine the rolled oats, buckwheat flour, coconut sugar, baking powder, salt and cinnamon powder. Add the coconut oil and mix until you have a crumble like mixture. .
Spread half the mixture in the pan and press firmly. Spread with the cranberry jam if using and the date mixture. Cover with the remaining crumble and press lightly. Bake for about 30 minutes or until the crumble is golden brown. Let cool completely on a wire rack before slicing.

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Gluten Free Buckwheat Jam Bars

Monday, October 21, 2013

These gluten-free jam bars are so good and really easy to make too. I have used homemade pineapple jam for the filling, but you can use whatever your favorite jam or jelly. These bars freeze and travel well.

120 g Buckwheat flour
20 g Cornstarch
1/2 tsp Cinnamon powder
1/2 tsp Ginger powder
1/4 tsp Fine sea salt
1/4 tsp Baking powder
120 g Unsalted butter, at room temperature
50 g Light brown sugar
1 Egg, at room temperature
1 tsp Vanilla extract
40 g Blanched sliced almonds
1 small bottle Pineapple jam

Line a 20x24-cm baking dish with parchment paper. Preheat the oven to 180C/350F.
In a mixing bowl, whisk together the buckwheat flour, cornstarch, cinnamon, ginger, sea salt and baking powder.
Cream butter and sugar with an electric stand or hand mixer until light and fluffy. Beat in egg and vanilla extract until well combined. Gradually stir in flour mixture and beat at slow speed. Stir in the almond slices. Reserve about 1 cup for the topping. Press the remaining dough evenly into the prepared baking pan.
Spread the pineapple jam evenly on the dough. Cover the jam with the reserved dough. Bake for about 25 minutes until lightly golden brown. Cool completely and cut into slices.

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Buckwheat Bread with Pear and Hazelnut

Tuesday, January 29, 2013

The grain-like buckwheat is not related to wheat, but related to sorrel and rhubarb. It has a nutty flavour, and high nutritional value—-an excellent source of protein, soluble fiber, minerals and despite the confusing name, buckwheat is gluten free.
This buckwheat bread, lightly sweetened with maple syrup, studded with whole hazelnuts, candied ginger, soft dates and fresh pear, is made with a blend of buckwheat and wheat flours, so it’s not gluten-free. The finished dough is rather sticky even though I have used 50 grams more bread flour than the amount the original recipe
©angiesrecipes has called for.

100 g Buckwheat groats
100 ml Water, boiling
200 g Pear, peeled, cored and diced
50 g Candied ginger, diced
50 g Soft dried dates, diced
20 g Fresh yeast
300 ml Lukewarm water
50 g Maple syrup
100 g Buckwheat flour
350 g Bread flour
100 g Hazelnuts
10 g Salt

Soak buckwheat groats in the boiling water for 2 hours until all the water has been absorbed. Peel, core and dice the pear. Dice the candied ginger and dried dates. Dissolve the yeast in lukewarm water in the mixing bowl of your stand mixer.
Add in maple syrup, soaked buckwheat groats, flours, hazelnuts, and salt. Mix first at slow speed for 4 minutes, then increase the speed and mix for a further 4 minutes. Fold in diced pear, candied ginger, and soft dates. The dough is rather sticky.
Turn it onto a floured work surface and dust the dough with a little flour. Cover with a kitchen towel and rest for 30 minutes at the room temperature. Fold and shape the dough into a round every 10 minutes.
Grease a loaf pan or line with parchment paper. Place the dough into the pan and rest for another 30 minutes. Meanwhile preheat the oven to 210C/410F with a roasting tray filled with water at the bottom of the oven. Bake the bread in the middle rack of hot oven for 45-50 minutes.

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Multiseed Bread with Carrot and Yogurt

Friday, November 16, 2012

Another daily bread，adapted from Küchen Götter， contains grated carrots, plain yogurt and seeds such as flax seed, quinoa, buckwheat and amaranth, which are all good for you.

380 g Bread flour
150 g Wholegrain spelt flour
1 tbsp Sugar
1 package / 7 g Instant dried yeast
2 tsp Salt
150 g A mix of quinoa, flaxseed, buckwheat and amaranth
1 Medium sized carrot, peeled and grated
70 g Plain yogurt
250 ml Lukewarm water

Whisk together bread flour, spelt flour, sugar, and salt in a mixing bowl. Make a well in the center. Add in seeds, grated carrot, 50 grams of yogurt and water.
Stir at first on low speed until a rough dough begins to form. Increase the speed and beat until the dough is smooth and elastic.
Turn out the dough and shape into a ball. Return it to the mixing bowl. Cover with a kitchen towel leave it in a warm place for an hour or until it’s doubled in size.
On a lightly floured work surface, roll the dough into a rectangular shape and roll it up. Place it into a parchment paper lined loaf pan. Cover again with the towel and set aside in a warm place for 50 minutes to rise.
Preheat the oven to 200C/400F. When the loaf has risen, brush the surface with the rest of yogurt and bake for 50 to 60 minutes until nicely golden brown.

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Buckwheat Wasabi Crackers with Walnuts and Sesame Seeds

Thursday, February 02, 2012

These gluten-free crackers, a tasty and healthy blend of buckwheat, walnuts, sesame seeds and spiced with wasabi (Japanse mustard), thin, crisp, and have an earthy flavour and an intense and rich sesame taste.

Buckwheat Wasabi Crackers with Walnuts and Sesame Seeds

adapted from All Day I Dream About Food

100 g Buckwheat, ground
100 g Walnuts, ground
40 g Sesame seeds, toasted
1 tsp Baking powder
1/3 tsp Salt
3 tbsp Sesame oil
2 tbsp Wasabi paste
1 Egg, lightly beaten

Preheat the oven to 160C/320F. Line a baking sheet with parchment paper. Combine together ground buckwheat, ground walnuts, toasted sesame seeds, baking powder and salt in a mixing bowl.
In another bowl, whisk together the sesame oil, wasabi paste and egg. Pour the oil mixture to the flour mixture. Mix until a dough forms.
Place the dough between two sheets of parchment papers and roll out to a rectangle approximately 2mm thick. With a sharp knife, cut into 2-inch squares or cut out with a round cookie cutter and place each one on the prepared baking sheet. Bake 30 minutes until firm and crisp. Turn off the oven and leave crackers in the oven for 30 minutes before transfering them to the wire racks to cool.

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Search Angie's Recipes

Cumin Roasted Baby Carrots with Spiced Buckwheat Granola

Toasted Buckwheat, Blistered Grape and Herb Salad

Vegan, GF, DF Blueberry Buckwheat Hazelnut Muffins

Red Currant Upside Down Cake with Red Wheat and Buckwheat

Buckwheat Fig Cookies with Chocolate#Vegan#Gluten-free#Grain-free#Dairy-free#Sugar-free

Vegan Gluten Free Date Squares

Vegan Gluten Free Date Squares

Gluten Free Buckwheat Jam Bars

Buckwheat Bread with Pear and Hazelnut

Multiseed Bread with Carrot and Yogurt

Buckwheat Wasabi Crackers with Walnuts and Sesame Seeds

Buckwheat Wasabi Crackers with Walnuts and Sesame Seeds

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Vegan Gluten Free Date Squares

Buckwheat Wasabi Crackers with Walnuts and Sesame Seeds

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