(The Best) Buckwheat Oat Biscuits (Ever).

IMG_9252  Ah, February. I can’t believe you’re here already. Another birthday coming up, a last “arctic blast,” and we’re still in the middle of soup season.

Is this post at all about soup, you ask? No.

So what’s with the soup season comment? Well, with soup season (and yes, this is a season I celebrate and look forward to all year long) comes biscuits and another reason to marvel at the magic that is buckwheat.

So my friends, after many attempts at making the buckwheat biscuits of my dreams, here we are. I present to you a recipe I love and will be making pretty much every week for the rest of my life. Maybe that’s an overstatement, but you get what I’m saying.IMG_9253For those of you who haven’t yet heard me wax poetic about buckwheat, I’ll keep it short. If you’re gluten free, go out and buy some buckwheat right now! It will make being gluten free so much happier. Rice flour has always had an odd texture to me, and who can live without whole grains? Nobody. That’s who. IMG_9251These little buddies are easy to whip up in a jiffy, and they’re great with soup (or what I like to call “the big show”), jam, or anything else your heart desires. Nutella? YES. Smashed banana? Why not?! Honey (if you’re not hardcore about the vegan thing)? Do it.

What you need:

1 3/4 cup oat flour (I ground mine from certified gluten free oats in a magic bullet)

1 1/2 cups buckwheat flour (buy online at Bob’s Red Mill or grind it from groats)

3 Tbsp Potato Starch

1 tsp baking powder

1/2 tsp baking soda

1/2 – 1 tsp salt (depending on how savoury you like your biscuits)

1/4 cup olive oil

1 cup unsweetenend almond milk (if dough is too thick, add 1 tbsp at a time until desired consistency is achieved)

IMG_9239Preheat the oven to 450. Mix dry ingredients in one bowl, wet in another, and mix! Your dough will be fairly dry and crumbly, but if it won’t stick together add more almond milk. If it’s too wet, and a little bit of flour.IMG_9245Once you’ve mixed, knead the dough into a ball and roll out on parchment paper into a flat layer about 1/2 thick (thick if you’d like). Using a mason jar or cookie cutter, cut the dough into circles, repeating the rolling and cutting until all of the dough is used.IMG_9246IMG_9248Bake for about 15 minutes, until crusty on the outside, then take a tea and biscuit break. You deserve it.IMG_9256Seriously, the smashed banana thing is good. Enjoy, friends! 🙂

Buckwheat + Cranberry = Magic (or just Buckwheat Cranberry Bars). Vegan, Gf, and Tasty!

IMG_9207Happy 2014! I feel like this is going to be a good one, friends. Granted, I did wake up with a body full of aches and angry sinuses, but let’s look on the bright side: It was a cold, not the flu. Nailed it. 🙂

This year I want to try more, do more, see more, and get the nasty loose ends that I tend to have floating around all tied up. I want to spend time with the people that I really care about and enjoy what I have. The last couple of years have been a project in trying to live more simply, and that project is going to continue. It’s been a productive first week of the year and I predict it will only get better.

You may ask, what does this have to do with buckwheat cranberry bars? Absolutely nothing, except that I had cranberries and buckwheat and I wanted some bars. I’m just jamming here. Making something delightful with what I’ve got. With that in mind, enjoy and I hope you all have a happy, healthy, lovely-all-around year!IMG_9217

What you need for the base:

1.5 cups gf oatmeal

1/2 cup walnuts

3 Tbsp hemp seeds

2 Tbsp chia seeds

2/3 cup buckwheat flour

1/4-1/2 cup maple syrup (depending on the level of sweetness you like)

dash of cinnamon and nutmeg

2 Tbsp coconut oil, melted

What you need for the cranberry topping:

1 package cranberries

3 Tbsp gf all-purpose flour

2-3 Tbsp maple syrup

2 Tbsp lemon juiceIMG_9201First, preheat the oven to 375 degrees Fahrenheit. For the base, combine all ingredients except buckwheat in a food processor or magic bullet and mix until a thick paste is formed. IMG_9202Once the paste is formed, mix with buckwheat as above. Spread into a loaf pan lined with parchment. Prepare the cranberry topping.IMG_9204Mix cranberries, syrup, flour, and lemon juice and spread over based.IMG_9206Next step: bake for about 40 minutes, until a fork comes out clean. Eat and enjoy!IMG_9210Noodles also wants to wish you a happy new year. He’d also like to get his grubby little paws on some bars. 🙂IMG_9199

Buckwheat Chocolate Gingerbread. Festive, Gluten-free, and Vegan!

P1040410It’s holiday time again, my friends. How that happened, I know not. There’s something about the passage of time that shocks me literally every second. For instance, it’s now 10:21am. WHERE DID THE REST OF THE MORNING GO? I went for a long, long walk, made pancakes, and did some work and *poof*, the time is gone. Sigh.

Anyway, the festive spirit often eludes me because of this whole vortex of time issue. So, gingerbread.  🙂P1040395This gingerbread is spicy, chocolatey, and because of the buckwheat, it’s makes you a veritable tower of jollyness.P1040407What you need:

1.5 cups finely ground buckwheat flur

0.5 cups gluten-free all purpose flour (such as Bob’s or Arrowhead Mills)

2 tsp baking powder

1 tsp baking soda

1-2 tablespoons coconut oil, melted

3 Tbsp chia seeds (mixed with 6 Tbsp warm H20 to form a gel. You could also use two eggs instead if you’re not going vegan)

1.5 cups almond milk or other non-dairy milk, unsweetened

0.5 cups grade B maple syrup

0.5 cups organic, unsweetened applesauce

3 Tbsp ground ginger

dash of nutmeg and cinnamon

1 85% dark chocolate bar, smashed to bits

2 Tbsp raw cacao, 1 Tbsp ground ginger, 1 Tbsp ground cinnamon (all reserved for sprinkling on top)P1040398You guys all know my thoughts on buckwheat. To briefly reiterate: I love it.

What to do:

Preheat the oven to 400 degrees fahrenheit. Whisk together chia gel.P1040399

Add all dry ingredients to a bowl. Add all wet ingredients to a bowl. Combine wet into dry, mix, and add chocolate chunks.P1040400When well combined, pour into a pan of your choosing, just remember, the thicker the layer of batter, the longer it takes to bake. I use a 9×13 pyrex dish lined with parchment and it made some nice-sized little slices. Also, parchment paper is so nice because there’s very little pan washing to do. For those of you who don’t know me, I really, really don’t like washing pots and pans. I don’t mind other dishes, but there’s something about a pot or pan that just puts me off yet I like making the messes. I know, I’m a weirdo.

Bake for 30-45 minutes, until a fork comes out cleanP1040403Put together your magic cacao, ginger, cinnamon dustP1040405Sprinkle that delicious fairy dust and eat, eat, eat! 🙂P1040417P1040408P1040416

Glooooooorious Morning Everything Muffins – Vegan, Gf, quick and easy!

IMG_9058This week I found myself with an abundance of beautiful zucchini, apples, carrots (I know, it was a good week). While I totally love those fine veggies in their natural form, I also am a huge fan of the veggie+fruit+seed muffin, and so it only seemed right to make some of that magic happen.

Also, excitement! I have 3 weeks off from school and the end of my degree is in 3 months. WOOOOOO! Anyway, back to your regularly scheduled programming.IMG_9044What you need: Makes 12 muffins

1 cup of buckwheat flour

1 cup of oat flour (gf oats)

1 tsp baking powder

1/2 tsp baking soda

1/3 cup coconut sugar

1/3 cup unsweetened applesauce

1 cup almond milk

1 tsp vanilla extract

1/4 tsp cinnamon

1/3 cup cacao nibs

1/3 cups pumpkin seeds

1 zucchini, grated

2 carrots, grated

1 medium apple, chopped,

1 tbsp coconut oil, melted

2 tbsp chia seeds mixed with 6 tbsp water to form a gel (this is the egg replacer)IMG_9049Preheat to 350 degrees. Start by making your chia gel, it should take about 5 minutes to set. Continue by combining dry ingredients (I ground my own buckwheat flour and oat flour in my magic bullet) in one bowl. In another, combine the wet ingredients (including sugar, oil, and chia gel here).IMG_9053Add the wet ingredients to the dry, stir, and then add veggies, seeds, apple, and nibs. Stir until well combined.IMG_9054In a greased muffin tin, fill each cup.IMG_9057Place in oven and bake for about 20-30 min. When a fork comes out clean, your muffins are done!IMG_9061IMG_9060Enjoy! 🙂

Buckwheat Chia Cacao Cookies. Gluten-free, vegan, and taaaaassstyyyy!

P1030124_2It seems like I’m always writing about how I really needed a cookie today, and what’s funny is that I don’t really eat very many cookies. But today, to sound like a broken record, I really needed a cookie. Actually, the craving started yesterday, so these little cookie friends were extra necessary and satisfying.  Buckwheat is the wizard of grains, and I find I  literally never get tired of it. Or of saying the word groat. It’s funny and to sound a little (or actually, maybe a lot) d-baggish, it’s got a great mouthfeel. Anyway, these cookies combine the magic of buckwheat, coconut, cacao nibs, and chia and flax seeds into delicious little nuggets of joy. It’s very, very tricky not to just tilt the plate and pour them all into my mouth, but that wouldn’t be very class of me, now would it? 🙂P1030123_2What you need:

*addendum* I think these are delicious as is, my boyfriend says they taste good, but “healthy.” 🙂 You might add some regular sweetened chocolate or a bit more maple syrup if you’re looking for a more traditional cookie. As you’ve probably noticed, I don’t care for super-sweet sweets. 🙂

1 cup buckwheat flour (grind it from your groats!)

1 cup superfine rice flour (I used brown)

1/2 tsp baking soda

1 tsp baking powder

1 tbsp chia seeds + 1 tbsp flax seeds whisked together with 6 Tbsp water to form a gel

2 tbsp melted coconut oil

1/2 cup unsweetened non-dairy milk (I used a homemade combo of hazelnut, cashew, and almond milk)

1/2 cup of maple syurp

1/2 cup unsweetened coconut shreds

1/4 cup chia seeds

1/2 cup cacao nibsP1030120_2P1030121_2First, preheat that oven to 350 degrees, then whisk together your flax and chia gel (it will set up in about 5-10 minutes). In the meantime, sift together all dry ingredients in one bowl, and in another combine all wet ingredients and your gel when ready. Mix those two together and add chia seeds, coconut, and nibs then stir all ingredients together until well mixed.P1030122_2Drop dough onto a shaking sheet lined with parchment (I used a heaping tablespoon of dough for each cookie). Bake for 10-15 minutes.P1030127_2When a knife comes out clean, your cookies are done. Feel free to admire your cookies.P1030128_2After admiring them briefly, eat one (or several) and enjoy!P1030124_2

Buckwheat, Chia, Berry Bowl. Delicious, Nutritious, and Pink!

P1020992I just got back from Mexico, and it was amazing! I have so many recipe ideas that I can’t wait to play around with. BUT, first I have to get over the wee bit of stomach irritation I came home with. I’m guessing it was ice cubes in the smoothies, but I also was eating way more spicy stuff (so much delicious spicy food to eat!) than usual…really, who knows. All I know is that everything tasted mighty fine, and I’d say a little rumble in my tumble was totally worth it. Anyway, you guys don’t want to hear about my stomach. WTH am I talking about?! So this morning I decided to start out with something relatively easy to digest, hearty, and tasty (and pink…I miss all the incredible color in Mexico).

This breakfast is super easy and quick to make, and again, it’s totally customizable. As long as you’ve got buckwheat groats, chia seeds, and some almond milk, add whatever fruit and sweetener you’ve got on hand.

P1020991What you need (serves 1):

1/3 cup buckwheat groats

2 Tbsp chia seeds

about 1/2 cup H20

1/3 cup almond milk

handful of fresh or frozen berries

1 Tbsp maple syrup

Mint leaves for garnish

P1020994To start, place buckwheat groats and water in a pot, bring to boil, and cook over low heat for about 5 minutes (groats will start to soften).

P1020995Add chia seeds, almond, milk, and berries, and cook over low heat for another 2-3 minutes. Remove from heat, add sweetener, and eat the sweet colorful goodness that’s in your bowl!

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Apple Blueberry Buckwheat Pancakes (Gluten-free!)

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This week I’ve been an inexplicable craving for pancakes. This happens about once a year, and when it does, I really need the pancakes. Since I’ve been avoiding gluten, I don’t have any pancake mix that I can eat in the house, so I decided to improvise and make a up a quick batch and it worked. So easy and mad tasty.

Makes about 15 small pancakes:

3/4 cup of buckwheat groats, ground into flour (can also just use pre-ground flour if you’ve got it)

1/4 cup of superfine brown rice flower

2 Tbsp chia seeds

1 large organic egg (or if going vegan, 1 tbsp of chia seeds whisked into a gel with 3 Tbsp warm H20)

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1 1/8 cup almond milk

dash of cinnamon

1 small apple, chopped

1 cup of frozen blueberries

walnuts (for garnish)

Luscious maple syrup

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First, grind your groats (pictured above)! The conversion is 1:1 groat:flour. I find that my magic bullet does this nicely. Also, in case nobody’s told you yet, buckwheat is the best. It tasted fantastic, has lots of protein and is nutritionally very dense, and can be used anywhere whole wheat is. Now, moving on.

Sift together all dry ingredients.

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Whisk together egg and milk and add wet to dry. Stir in blueberries and apple. Grease a griddle with coconut oil. Spoon on  batter and cook until golden brown on each side.

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Serve with walnuts, maple syrup, or whatever else sounds good to you. Eat them all! (the above version has apples, raisins, chia seeds, and shredded coconut)