Fiona, Here are a few Buckwheat Recipes

About 5 months ago, i began ordering 25 pound bags of Buckwheat Flour from my local health food store and I have come up with some Buckwheat favorites. I eat BW pancakes every day and I will post a revised version of that recipe. Many of you probably already make those so I am posting these first.


Basic Buckwheat Biscuits or Pizza Crust

2 cups Buckwheat flour
Earth Balance Spread
Sea Salt
1 tbsp Rumford Baking Powder
Water


Cut Earth Balance into flour, salt and baking powder. Should make pea sized crumbs. Add water a little at a time to make dough. Buckwheat can get too wet and sticky fast, just add more flour if this happens. Mix till combines without kneading. Form a ball and for biscuits, press out on a buckwheat floured surface to about 3/4 to and inch thick and cut with cutter. Bake on 400% until done.

With pizza, divide in half. Form crust by hand or with a BW floured rolling pin on a pan lined with a piece of parchement paper. Buckwheat does not have any gluten so do it gently and then press edges together with your hand to form a rim around crust.

I use imported italian tomato puree int the glass jar or sometimes homemade tomato sauce (peeled, pureed tomatoes). If you can tolerate imported canned tomatoes, you can use those too.

Ingredients for topping
For sauce: Tomatoes, little bit olive oil, Sea Salt , dried oregano. Taste it.
Toppings: your choice vegetables, 1-2 (ovaline sized) fresh mozzarella cheese in water

Spread sauce on dough.

Put on what you want from the vegetable world. I like onions and bell peppers.

Drain and Slice fresh mozzarella and arrange on top.

Bake in 450 degree oven until golden on top. Take out and drizzle with EV Olive and red pepper flakes if you like.

BUCHWHEAT CAROB TREATS

Make biscuit dough but add about 2 tbsp. of carob powder and 2 tbsp of NuNaturals STevia Powder. Roll and cut like biscuits. Bake like biscuits. These taste like cookies. I serve mine with homemade yogurt on top.

Buckwheat Breaded Chicken Cutlets

chicken breasts
BW flour
Egg
sea salt
fresh garlic cut small or garlic powder
dried or fresh cut parsley

Slice Chicken breast thinly and pound with mallet about 1/4 inch thick. Coat with beaten egg then dredge in seasoned BW flour. Bake in the oven or fry in good quality oil (I use peanut oil) on the stove.

I have a few more but am out of time this morning. Sorry if my measurements are not good. If you have questions post'em or email'em.

Buon Appetito!!!