I made a flatbread from buckwheat and wheat flour, then mixed together two pastes as a base: baba ghanoush and roasted red onion purée. I topped it with spinach, cherry tomatoes and honey chèvre.
Tag Archives: buckwheat
The original recipe is completely gluten-free, in addition to being yeast-free and vegan. For my version I used, instead of 300 grams of plain gluten-free flour, 95 grams of buckwheat flour, 100 grams of brown rice flour, 100 grams of coarse tapioca flour, 1½ teaspoons xanthan gum, 1½ teaspoons potato starch, and 1½ teaspoons ground flax meal.
Overall I thought it wasn’t quite as tasty as the gluten-free bread rolls, but it was easier to prepare.
I gave the Brussels sprouts with soba noodles another try, this time with the addition of carrot shavings. I also used black sesame seeds instead of white ones. Otherwise I stuck to the modifications described in my previous attempt. It is certainly my first choice for sprouts.
To fend off cold, I made a soup with a base of ginger, garlic, soy sauce and sesame oil. After boiling it for a few minutes, I removed the ginger and garlic. I added snow peas and carrot, then, after three minutes, sweet pepper, soba noodles and Brussels sprouts. After two minutes I added bean sprouts and let them cook for one minute before adding spring onions and serving the soup.
I served this with a side of smashed cucumber salad.
Naturally Ella’s Brussels sprouts with soba noodles made for a tasty, simple lunch. I used agave syrup instead of honey to make it vegan, and substituted soy sauce for tamari. Next time I think I’ll add some carrot shavings. This is my favourite sprout recipe so far.
I saw my local shop had red teff flour, so I picked some up and combined it with buttermilk, buckwheat, blueberries, baking soda and buttermilk to make these pancakes. I also added a little stevia and a tiny bit of wheat flour. the latter because I hadn’t cooked with teff and wasn’t sure what kind of a rise I’d get. I used a little peanut oil for frying.
First I roasted an Asian eggplant/aubergine and let it cool. Then I boiled Japanese-style buckwheat noodles with carrots and broccoli and rinsed them until they were cool. Raw sweet pepper was the final vegetable I added. The sauce was made of a shallot, a piece of ginger root, mirin, soy sauce, tahini, red pepper flakes and agave syrup.