Buckwheat is loaded with nutrients and has an unique nutty earthy flavour. In addition, buckwheat flour is gluten free, leading people with gluten intolerance to seek it out as a flour alternative. Inclusion of buckwheat flour will also make a dish more nutritious, since buckwheat is high in fiber(which offers significant protection against breast cancer-according to WHFOODS), amino acids, protein, niacin, and vitamin B, among other things.
I am sending this to Carol's Gluten Free Photo Contest.

• 130 g Egg whites
  
• 90 g Sugar
  
• 50 g Butter, melted
• 80 g Buckwheat flour©angiesrecipes
  
• 120 g Almond slices
  

1. Preheat the oven to 160C/320F. Line 3 baking trays with paper. Beat the egg whites and sugar in a mixing bowl until well combined and the sugar are dissolved. Stir in melted butter until combined.
   
2. Sift in the buckwheat flour and then the almond slices. Fold to combine. Spoon the mixture on the prepared trays. Use the bottom of a tablespoon to spread the mixture until thin and even.
   Bake in the preheated oven for 15 minutes until golden crisp. Remove and cool completely.

Buckwheat Almond Flakes

If you are looking for some buttery, chewy, soft and mellow cookies, then this is the one for you. These cookies are plainly delicious, especially if you are a fan of cream cheese, which serves as a fanf^ckingtastic catalyst for the rich robust flavour in cookies.

• 20 g Raisins, finely chopped
  
• 60 g Cake flour
  
• 1/4 tsp Baking powder
  
• 50 g Butter, softened
  
• 50 g Cream cheese, regular
  
• 30 g Icing sugar
  
• 15 g Egg white
  
• Extra icing sugar for coating

1. Preheat the oven to 150C/300F. Line two baking trays with paper. Finely chop the raisins. Sift together the flour and baking powder.
   
2. Cream the butter, cream cheese and icing sugar until well blended. Add in egg white and beat until combined. Add in chopped raisins. Mix in the flour mixture.
   
3. Shape teaspoonfuls of the dough into balls and place them 2cm apart on the prepared trays. Bake for 30 minutes. Then turn the oven off and leave the cookies in for 20 minutes. Remove and cool on a wire rack. Coat the cookies with extra icing sugar.

Cream Cheese Cookies

I know what you are thinking now: "zucchini AGAIN?". YEP! I adore fresh seasonal veggies a lot and of course you can get zucchini throughout the year, but the best ones appear during late spring or early summer time. Zucchini has a high water content, so it makes the perfect food for people on diet. Besides that, it contains good amount of vitamin C, and A, both of which are very important and necessary for good health.

• 180 g Zucchini
  
• 2 tbsp Walnut oil
  
• 1/2 tbsp Freshly squeezed lemon juice
  
• 1/2 tbsp Clear honey
  
• 1 tsp Garlic, crushed
  
• 1 tsp Poppy seeds©angiesrecipes
  
• Salt and pepper to taste

1. Rinse and dry the zucchini. Cut both ends off and grate the zucchini into the long thin strips. Place them in a large salad bowl.
   
2. Whisk together the walnut oil, lemon juice, honey, crushed garlic, poppy seeds, salt and pepper in a bowl. Toss the zucchini strips with the dressing until combined. Serve as soon as possible.

Poppy Zucchini Salad

There is absolutely nothing better than fresh, warm homemade bread! The smell that fills your kitchen and the taste makes all the effort worthwhile. These savory, satisfying soft bread are just wonderful for a potluck, a picnic, or even your lunch box! God knows how many times I have baked this twisted buns!

1. Add flour, yeast, sugar and salt in the mixing bowl fitted with a dough hook. Add in egg, milk, and water roux. Mix at slow speed for 1 minute until combined. Increase the speed to medium, and continue to mix for 3 minutes until the dough forms.
   
2. Add in butter mix at slow speed until incorporated. Then increase speed and knead until gluten is fully developed, i. e. elastic, smooth, non-sticky and leave from the sides of your mixing bowl, about 5 minutes.
   
3. Remove and form the dough into a smooth ball. Place it in a lightly greased bowl, covered with a plastic wrap, and leave in a warm place until dough is double in volume, about an hour. Press the dough down to release gases produced in the fermenting process. Divide dough into 9 portions, each is about 60-62 grams and round up and rest for 10 minutes at the room temperature.
   
4. Flatten each dough ball, with seam side down, and roll into a rectangle. The length of the dough should be the same as the sausage you are going to use. Now turn the seam side up, and place a sausage on the dough. Roll it up and cut into 5 equal portions, but DO NOT cut them through, leaving a thin joint between portions. Cross the first and the last joints, turn the cutting edges of 3 portions over to obtain a flower pattern. Place on a baking tray lined with a baking sheet and cover with a plastic wrapper. Leave to rise for 45-60 minutes.
   
5. To prepare the topping, mix spring onions, egg (reserve 1 tablespoon for brushing the tops) , olive oil, and black pepper in a bowl. Add the salt in just when you are ready to use it. When the buns have doubled in size, brush them with reserved egg mixture, then place some onion mixture atop. Finally sprinkle with some sesame seeds.
   
6. Bake in preheated oven at 175C/350F for 15 minutes or until golden brown. When done, turn the buns onto a wire rack and let cool completely.

Twisted Wienerwurst Buns

This zucchini cheese spread is extremely easy to make. Spread it on your favourite artisan bread or use as a sandwich filler or serve it in place of hummus.

• 150 g Zucchini
  
• 1 clove Garlic
  
• 150 g Fresh cheese
  ©angiesrecipes
  
• 1 tbsp Parsley, chopped
  
• 2 tbsp Olive oil
  
• Lemon zest of 1 lemon
  
• Salt and freshly ground pepper
  

1. Rinse, dry and finely grate the zucchini. Mince the garlic.
   
2. Place the fresh cheese, grated zucchini, parsley, olive oil, minced garlic, and lemon zest together in a bowl. Mix well. Season the mixture with salt and pepper. Now it is ready to spread on your favorite artisan bread.

Zucchini Cheese Spread Served With Artisan Bread

A really simple and refreshing tomato cucumber summer salad with and a light citrus dressing and fresh parsley.

I am sending this dish to Reeni' Side Dish Showdown-Anything Goes.

• 250 g Cherry tomatoes, halved
  
• 150 g Cucumber, seeded and diced
  
• 1-2 tbsp Extra-virgin olive oil
  
• 1 clove Garlic, minced
  
• 1 Shallot, finely chopped
  
• 1 tbsp Lemon juice
  
• Salt and freshly ground black pepper
  
• 1 tbsp Fresh parley, chopped
  

1. Heat the olive oil in a skillet. Add in the chopped shallot and sliced garlic. Stir-fry for over medium heat until lightly golden. Remove from the heat and stir in lemon juice. Season with salt and pepper.
   
2. Cut the cherry tomatoes into halves and the cucumber to 1cm dices. Transfer them into a salad bowl. Pour in the dressing and parsley. Toss gently and chill for an hour before serving.

Tomato Cucumber Salad

These blueberry ice cream banana muffins with the cinnamon streusel topping are really a wonderful way to start the day.

1. Line a 12-cup tray with paper liners. Preheat the oven to 190C/375F. To prepare the topping, combine the brown sugar, pastry flour, cinnamon powder and chopped almond in a bowl. Cut in butter until it resembles the coarse cornmeal. Set aside.
   
2. To prepare the batter, sift together the flours, baking powder, baking soda, and salt in a mixing bowl. In another bowl, beat the bananas, blueberry ice cream, sugar, egg, and oil until blended. Add the liquid mixture to the dry ingredients. Mix until the dry mixture is moistened.
   
3. Divide the batter into the 12 paper liners and top each with some streusel mixture. Bake for 20 minutes until golden. Remove from oven and place on a wire rack to cool briefly before removing from the pan.

Blueberry Banana Streusel Muffins

A sloppy joe is an American dish of ground beef, onions, sweetened tomato sauce or ketchup and other seasonings, served on a hamburger bun.

1. Heat the olive oil in a large skillet. Add in minced garlic, shallots, and green bell pepper. Stir until fragrant and tender, about 3 minutes. Season it with salt and black pepper.
   
2. Add the ground beef to the vegetables. Stir and cook about 5 minutes, until the meat is no longer pink and fully cooked. Add tomato sauce, barbecue sauce, Worcestershire, and hot sauce into the skillet. Stir to combine. Simmer until thickened.
   
3. To serve, spoon and pile sloppy meat onto the toasted, buttered bun bottoms and cover with bun tops with your favourite side dish or pickles.

Sloppy Joe 番茄酱牛肉碎汉堡

A combination of zucchini, bell peppers, sundried tomatoes, cherry tomatoes and peppery peanuts in a honey vinaigrette. With a couple slices of German pumpernickel bread, this makes a healthy, nutritious, and yummy lunch.

1. In a large bowl, toss together the first six ingredients. In a jar with a tight-fitting lid, combine the salad dressing ingredients and shake well. Pour over salad and toss to coat.
   
2. Layer a serving bowl with some salad leaves, and add in the tossed mixture. Cover and chill for 1 hour before serving.

Zucchini Salad With Black Pepper Peanuts