Posts Tagged ‘vegan breakfast

28
Jul
11

Buckwheat is O-Tay!

What comes to your mind when you hear the word “buckwheat”? Kid with a funny name on the Little Rascals? Pancakes? Something that pillow you heat in the microwave is stuffed with, perhaps? If you are in the know, maybe soba noodles? I just found out that soba noodles were made from buckwheat. I did preface that sentence with “if you are in the know”, which, obviously I am not. I’d be willing to bet that blueberry muffins and granola might not make it into the top answers on “Family Feud” when they surveyed 100 people about buckwheat usage.

Be that as it may, I’m here to tell you that buckwheat makes both great granola and muffins! And that both are vegan AND gluten free. And they taste great. Who knew? Another tid bit of information that I’d like to pass along is that buckwheat is another one of those power foods that helps lower cholesterol and blood pressure. The fact that buckwheat is so good for us is reason alone for adding it to our diet, and the fact that it makes killer treats is a plus.

Moist, buckwheaty blueberry muffins


Blueberry Buckwheat Muffins

adapted from “Get it Ripe” by Jae Steele

1 3/4 cups whole buckwheat groats (raw, not toasted)

2 cups filtered water (room temp or just-boiled)

1/2 cup maple syrup

1/2 organic non-dairy milk

1/3 cup flax seeds (golden preferred) I used ground flax seeds and they worked great!

1/4 cup softened non-hydrogenated coconut oil or sunflower oil (plus extra for coating the pan)

2 tbsp. fresh lemon juice

zest of 1 organic lemon (if unavailable, skip it)

1 tsp anise seeds, ground (optional) I used cinnamon instead because a: I didn’t have any anise and b: I don’t really care for the flavor of anise

1/2 tsp sea salt or kosher salt

1 tbsp baking powder

1/2 tsp baking soda

2 cups fresh or frozen (not thawed) blueberries

Rinse the buckwheat, then combine it in a bowl with the room temperature water and soak overnight (or combine with the just-boiled water and soak for an hour).

Preheat oven to 375 degfrees F.

Prepare muffin pan with paper liners or a light coating of oil (you’ll need tp prepare 16 cups instead of the standard 12)

Poar the soaked buckwheat (along with any unabsorbed water) into the bowl of a food processer or blender; add syrup, milk, flax seeds, oil, lemon juice, zest, anise (or cinnamon)

and salt, and give it a whirl for about a minute, until the buckwheat kernels are broken down. Add the baking powder and baking soda, and whirl again for another 10 seconds to combine. Srape with a silicone spatula and give it another pulse or two.

Pour the batter into a large mixing bowl and, using a silicone spatula, fold in the blueberries.

Portion batter into prepared muffin cups, filling them to the top (I like to sprinkle the muffin tops with turbinado sugar to give them a sweet, crunchy crust) and bake for 25 minutes, until the tops are browned and a toothpick inserted into the center comes out clean.

Cool on a wire rack and remove from pan while still a bit warm.

Store in an airtight container for up to 2 days, or in the fridge for up to a week.

ready for it's close up

and here's a peek inside

These muffins are seriously good.  I shared one with my friend, Emily, and she made them for breakfast the very next day!

buckwheat groats

Buckwheat groats are hulled, crushed grain.  Some of you may know them by a different name, kasha.  What ever you call them, they are super easy to work with.  You can roast them or cook them like rice.

Here is another easy recipe that makes a low fat granola everyone loves.  Seriously, everyone who has tried this stuff at our house has asked for the recipe. And here it is:

BUCKWHEAT GRANOLA

3 cups raw buckwheat groats

1 cup chopped nuts

1/2 cup turbinado sugar (or other dry sugar)

1 heaping teaspoon cinnamon

1 teaspoon cardamom

a dash or two of ground nutmeg or a few grates of fresh nutmeg – even better!

1/4 teaspoon kosher salt

1/2 cup peanut butter (or any nut butter)

3/4 – 1 cup dried fruit of choice

Preheat oven to 350 Degrees F.

Lightly oil or use silicone liner (my preferred method) on baking sheet

Place buckwheat in strainer and rinse throughly

Place buckwheat in large mixing bowl and add sugar, spices and nuts.

all that goodness in a bowl (the buckwheat groats are underneath)

Spread evenly on baking sheet.

Bake for 20 minutes, then stir. Bake an additional 20 minutes, or until lightly brown

'till it looks like this

After removing from oven, pour the contents of the baking sheet back into the bowl and add nut butter and mix thoroughly while still hot.

stirring in the peanut butter

Add dried fruit and let cool in bowl to crisp up.

I added dried apricots and dates to this batch

all mixed in

Store in air tight container.

looks good enough to eat

This granola is great as a snack, as a topping on ice cream or mixed into yogurt.  I hope you try these recipes, especially if you have someone in your life who is gluten intolerant.  They will love you for it.

13
Mar
10

Practice Makes Perfect

Banana Walnut Pancakes with Fried Potatoes and Applewood Smoked Sausage

Thanks ,Christine, from Christine Can Cook blog.  I think you must have infected me with your pancake mania post a few weeks back.  Who’da thunk an innocent blog could be so contagious that just by reading and looking at cool pictures that you could catch an infectious bug like pancake making?The past three Saturdays I have been making pancakes for breakfast!  Not that this is a bad thing.  I love to cook and I love a big breakfast on Saturday especially since we juice fast on Sunday.  It’s a good thing Katie always eats what’s put in front of her, but I don’t want her getting bored.  So like Christine, I have been trying out different pancake recipes. 

Last weekend I pulled one of my favorite vegan books down from my shelf of 130 cookbooks and started a search for some yummy pancakes.  Vegan Planet by Robin Robertson is a great cookbook.  I have tried many of her recipes and they have all been pretty good.  Out of a book of 400 recipes, she had three for pancakes.  Since I had all of the required ingredients in my kitchen, I decided on the Spiced Banana Pancakes.

There are only two of us in our household so I halved the recipe.  I was  a little disappointed in these pancakes.  They were a bit on the gummy side due to the amount of banana and a little too much soy milk.  Actually, I could only eat one as they were a bit on the heavy side.  They did have a nice flavor though.

Not being one to give up easily, especially where food is concerned, I decided to try these cakes again today.  I made some minor adjustments in the measurements and viola!  I made some really good vegan pancakes.

Vegan Banana Nut Pancakes

(Serves 2)

¾ cup flour

1 tablespoon sugar of choice

1 heaping teaspoon baking powder

¼ teaspoon salt

¼ teaspoon cinnamon

¼ teaspoon cardamom

1/8 teaspoon nutmeg

1 banana, cut in half, reserving half for garnishment

½ cup vanilla or plain soy milk

1 teaspoon vanilla

¼ cup chopped nuts

Mix flour, sugar, baking powder, salt and spices in medium bowl.  In a blender or food processor, blend ½ banana, soy milk and vanilla until smooth.  Stir liquid into the dry mix.  Mix in nuts.

Using a ladle or disher (my fave way), scoop batter onto hot, oiled griddle.  When the edges start to look a bit dry and the pancake has burst several bubbles, turn using a spatula.  Cook another minute or two until the bottom side is nice and brown. 

Place pancakes on plate, slice the remaining half of banana over the top, garnish with a few nuts and serve with warm maple syrup.

In keeping with the vegan breakfast theme, I served the pancakes paired with fried potatoes and Field Roast Applewood Smoked Vegan Sausage.  So good.  I love when the pure maple syrup mixes with the sausage and potato.

Even if you are not vegan (we’re vegetarian), you should give these pancakes a go.  I’m glad I did not dismiss this recipe the first time out.  Practice really does make perfect.




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