buckwheat flour

Hearty and delicious buckwheat bread, this is an easy to make no-knead, just stir bread that you could make every day.

Buckwheat Bread

small sachets/ 4 ½ teaspoons instant dry yeast (See note 1)

sugar

buckwheat flour (See note 2)

200 g/ 7 oz/ 1 ½ cup + 2 ½ tablespoons whole spelt flour

120 g/ 4.2 oz/ 1 ½ cup rolled oats

150 g/ 5.3 oz/ 1 1/8 cups raw sunflower seeds

75 g/ 2.6 oz/ ½ cup flaxseeds

fine sea salt

500 ml/ 17 fl.oz/ 2 cups + 2 ½ tablespoons lukewarm water

Mix together instant dry yeast, sugar, buckwheat and...

Mix together instant dry yeast, sugar, buckwheat and spelt flour, oats, sunflower and flaxseeds, salt. Read notes if using active dry yeast or fresh yeast.

Add the lukewarm water and stir very well...

Add the lukewarm water and stir very well with a spoon, the flour should be properly incorporated.

Grease a loaf pan of about 30x12 cm/...

Grease a loaf pan of about 30x12 cm/ 12x5 inches. Place the dough in the pan. Let rise for 15 minutes in a warm place.

Place the pan in the cold oven, set...

Place the pan in the cold oven, set the temperature to 200 degrees Celsius/ 400 degrees Fahrenheit and bake for 50 – 55 minutes until golden brown.

Remove the bread from the pan and place...

Remove the bread from the pan and place it upside down back in the oven, directly on the wire rack. Continue baking for another 10 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom side. Let cool on a wire rack.

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Where Is My Spoon is a blog where you will find delicious and family friendly recipes, all made from scratch. From simple healthy soups to sumptuous cakes for special occasions, all our recipes have been tried and loved by our family and our friends.

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My favorite French street food, these are easy crêpes to make. If you keep them in the freezer, you can pull one out and top it with blanched spinach and a fried or poached egg for a quick and delicious meal. In France the crepe is made on a large, flat, hot griddle, and the egg is cracked right on top of it. That doesn’t work well in a home crêpe pan. It’s easier to have the crêpe already made and then top it with the fried egg.

Buckwheat Crêpes

low-fat (2 percent) milk

water

eggs

salt

white flour

canola oil

baby spinach

Salt, preferably kosher salt

pepper

buckwheat crêpes, above

eggs,

Gruyère cheese

Place the milk, water, eggs and salt in a blender. Cover the blender, and turn on at low speed. Add the flours, then the canola oil, and increase the speed to high. Blend for one minute. Transfer to a bowl, cover and refrigerate for one to two hours.

Place a seasoned 7- or 8-inch crêpe pan over medium heat. Brush with butter or oil, and when the pan is hot, remove from the heat and ladle in about 3 tablespoons batter. Tilt or swirl the pan to distribute the batter evenly, and return to the heat. Cook for about one minute, until you can easily loosen the edges with a spatula. Turn and cook on the other side for 30 seconds. Turn onto a plate. Continue until all of the batter is used.

Bring a large pot of generously salted water to a boil, and add the spinach. Blanch for 20 seconds, and transfer to a bowl of ice water. Drain and squeeze dry. Chop and season with salt and pepper.

Heat the crêpes in a dry skillet over medium heat (or use the skillet you used to fry your eggs). Top with a spoonful of spinach, and top the spinach with the egg, setting the egg to one side so you can fold the crêpe over. Sprinkle the cheese over the top, fold the crêpe over, and transfer to a plate with a spatula. Serve hot.

The buckwheat flour is high-fiber and makes a dark, richly-flavored muffin. Already a big fan of buckwheat flour in pancakes, I decided to try it as the main ingredient in a gluten-free muffin and love the results. It is a high-fiber flour and makes a dark, richly-flavored muffin.

Gluten-Free Buckwheat, Poppy Seed and Blueberry Muffins

(1 1/4 cups, approximately) buckwheat flour

(3/4 cup, approximately) gluten-free all-purpose flour mix gluten-free mix

(2 teaspoons) baking powder

(1 teaspoon) baking soda

(1/2 rounded teaspoon) salt

(1/3 cup) honey

(1 1/2 cups) buttermilk

(1/3 cup) canola or grape seed oil

(1 teaspoon) vanilla extract

(6 ounces 1 cup) blueberries

(1 tablespoon) poppy seeds (more to taste)

Preheat the oven to 375 degrees with the rack adjusted to the middle. Oil or butter muffin tins. Sift together the flours, baking powder, baking soda and salt into a medium bowl. Add any grainy bits remaining in the sifter to the bowl.

In a separate bowl beat together the eggs, honey, buttermilk, oil and vanilla extract. Whisk in the dry ingredients and mix until well combined. Do not beat for too long; a few lumps are fine but make sure there is no flour sitting at the bottom of the bowl. Fold in the blueberries and poppy seeds.

Using a spoon or ice cream scoop, fill muffin cups to the top. Place in the oven and bake 25 to 30 minutes, until lightly browned and well risen. Remove from the heat and if the muffins come out of the tins easily, remove from the tins and allow to cool on a rack. If they don’t release easily, allow to cool and then remove from the tins.

Buckwheat contributes an earthy, nutty flavor to these crackers. Try them with smoked salmon.

Buckwheat Crackers With Sesame

whole-wheat flour

all-purpose flour

sesame seeds

extra virgin olive oil or canola oil

Preheat the oven to 350 degrees with the racks positioned inside in the middle and upper third. Line two baking sheets with parchment paper. Sift together the flours.

Mix together the flours, sesame seeds and salt in a mixing bowl, in the bowl of a stand mixer, or in a food processor fitted with a steel blade. If using a mixing bowl, add the oil and cut in with a fork until the mixture is crumbly. In a stand mixer, mix at medium speed; in a food processor, pulse until crumbly. Add the water, and mix with your hands (or at medium speed in a mixer or food processor) until you can gather the dough into a ball.

Lightly dust your work surface, and roll out the dough, or roll out between pieces of parchment, plastic or wax paper. Cut into desired shapes -- squares, diamonds or cookie-cutter shapes -- and place on the baking sheet, close together but not touching.

Bake 15 to 20 minutes until lightly browned, switching the sheet trays halfway through from front to back and top to middle. Remove from the heat, and allow to cool on racks.

Make a date with your couch to best enjoy the warming goodness of this take on an indulgent sticky date pudding from Elena Duggan.

Sugar-free chocolate and sticky date pudding

fresh medjool dates, pitted

almond meal

(35 grams) raw cacao powder

vanilla bean, split, seeds

tsp bicarbonate of soda

solidified coconut oil

sugar-free dark chocolate (from supermarkets and health food stores), finely chopped

eggs, lightly beaten

buttermilk

coconut milk

vanilla beans, split, seeds scraped

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It's not uncommon to buy bananas and let them languish until they're overripe, which makes them perfect for this moist and comforting gluten-free banana bread.

Gluten-free banana bread

buckwheat flour (see Notes)

coconut flour (see Notes)

gluten-free baking powder

cinnamon

caster sugar

rice bran oil

over-ripe bananas, mashed

soy milk

tsp vanilla extract

bananas,

tbsp maple syrup

These vegan zucchini fritters are made with red lentils and sweetcorn. Healthy and super versatile, they&#039;re delicious as a starter or side dish, in sandwiches, and in salads. Gluten-free and easy to make with accessible ingredients.

Vegan Zucchini Fritters With Red Lentils (Gluten-free)

zucchini

red lentils (uncooked)

sweetcorn (fresh)

onion

garlic (minced)

yeast

tsp cumin

paprika

olive oil

Soak the zucchini with salt.

Add the zucchini to a mixing bowl together with 1/2 tbsp salt, stir together, and set aside for 10 minutes.

Cook lentils.

Meanwhile, cook the red lentils for 10 minutes, until soft but not mushy. Drain and rinse when done.

Squeeze liquid out of zucchini.

Transfer the zucchini to a clean kitchen towel and squeeze out as much liquid as possible.

Mix.

Add the zucchini, cooked red lentils, sweetcorn, red onion, garlic, buckwheat flour, nutritional yeast, cumin, paprika and the rest of the salt to a large mixing bowl. Stir together thoroughly.

Fry.

Heat the olive oil in a frying pan over a medium-high heat. Use slightly damp hands to form fritter shapes, flattening them down on the pan using a spatula. Cook in batches for around 3-4 minutes on each side, until golden and cooked through.

Bake.

To bake, preheat an oven to 180 degrees Cc (350 F) and line a baking tray with parchment paper. Arrange the fritters over the baking tray and bake for 20 minutes, until crispy.

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These vegan zucchini fritters are made with red lentils and sweetcorn. Healthy and super versatile, they’re delicious as a starter or side dish, in sandwiches, and in salads. Gluten-free and oil-free.

Vegan Zucchini Fritters With Red Lentils

These blinis make the perfect canape to serve at any party. Be sure to make plenty as they won't last long.

Chorizo and onion goat's cheese blinis

peeled,

tsp caster sugar

tsp white wine vinegar

soft goat’s cheese

onions,

dried chorizo, casing removed, finely chopped

Dill sprigs, to serve

flour

(35 grams) plain flour

tsp baking powder

(125 milliliters) milk

soft goat’s cheese, crumbled

unsalted butter, melted, cooled

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This is the perfect cake that’s wonderful to eat with a cup of loose-leaf green tea. I love that it’s not too sweet and scented with only a hint of raw organic honey. Add apple puree in place of yoghurt to make these cakes dairy free.

This recipe is an extract from Teresa Cutter's new cookbook, Healthy Baking - Cakes, Cookies + Raw ($69.95), available now.

Garden olive oil cakes

almond

(140 grams) buckwheat flour

orange

(120 grams) raw honey

thick Greek-style yoghurt

Thyme sprigs, to serve

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The best low fodmap oven baked bread recipe. A rich flour blend of tapioca, rice, oat, buckwheat and millet. A bread recipe that works!

Low Fodmap Oven Baked Bread

brown rice flour

tapioca

|70 gramsr|2.45 ounces One of these flours: millet, buckwheat or oat

tbsp |42 gramsr|1.48 ounces| brown sugar

¼ |8 gramsr|0.3 ounces| tsp quick yeast

tbsp olive oil (+ more to grease the tin)

Lightly grease a 0,5kg|1lb loaf tin (25cm*11cm*7,5cm |10inch*9inch*4,5inch) with olive oil and dust with brown rice flour.

Mix the dry ingredients in a bowl.

Make a hole in the middle of the dry ingredients and add in the eggs, blending using your hands.

Slowly add in the warm water and gently knead until you get a sticky dough.

Spoon the oil over the mixture and bring it together into a ball of dough.

Spread the dough in the tin and leave to rise covered with a kitchen cloth in a warm place for about 1 hour.

Preheat the oven to 180ºC|350ºF. Put a tray of water at the bottom of the oven to create a moist environment while baking.

Bake for 1 hour and 10 minutes.

Let the loaf rest for 10 minutes on a cooling rack before slicing.

This naturally vegan multigrain bread is absolutely delicious and perfect for sandwiches.

Homemade Multigrain Sandwich Bread Recipe

water (105-115 F, divided)

all-purpose flour (divided)

active dry yeast

organic cane sugar

coconut oil butter

In a bowl of stand-mixer (such as Kitchen Aid) or large bowl, add 1 cup of the water, yeast, sugar and mix well. Add ½ cup of all-purpose flour and mix again. Cover a bowl with a plate and leave in a warm place for 40 minutes.

Add the remaining ½ c of water, 2 1/2 cups of all-purpose flour and buckwheat flour and mix the ingredients, about 3 minutes. (Speed 1 on stand-mixer fitted with a hook) (See Note 1).  If you’re not using a stand-mixer, just mix the ingredients together first with a spoon and then with your hands. Cover the bowl with a clean kitchen towel and leave it to rest for 20 minutes.

After 20 minutes, the dough will be more elastic and easier to work with. Remove the towel, add salt, oil or butter and knead for 5 minutes (Speed 2-3 on stand-mixer fitted with a hook). If you’re not using Kitchen Aid, knead for about 10 minutes until the dough is nice and elastic. (See Note 2)

Form a ball and place into a lightly greased bowl. Cover the bowl with a towel or plastic wrap and place in a warm place until the dough doubles. This will take approximately 60 to 90 minutes.

Invert the dough on a lightly floured working space, knead for 30 seconds, slightly flatten with your fingers and shape it into a roll the length of a loaf pan. The exact size doesn’t matter. Place the roll into an oiled loaf pan fitted with a lid and close the lid.

Leave the dough to rise for about 40 minutes. 30 minutes into the rising process, preheat the oven to 460º F. At this point, you can try to slide off the lid. If it’s hard to move, the bread is ready to bake.

Place bread in the oven, bake for 10 minutes. Then, reduce the temperature to 360º F and bake for 30 more minutes.

Remove bread from the oven, carefully slide off the lid, invert the loaf on a cooling rack and let the bread cool. Enjoy the bread when it’s no longer hot.

This chocolate chip buckwheat banana bread is naturally gluten-free and is also free from eggs and dairy, making it vegan too. Perfect for breakfast or dessert!

Top 15 buckwheat flour recipes from across the web

The most viewed buckwheat flour recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Buckwheat Bread

Buckwheat Crêpes

Gluten-Free Buckwheat, Poppy Seed a...

Buckwheat Crackers With Sesame

Sugar-free chocolate and sticky dat...

Gluten-free banana bread

Vegan Zucchini Fritters With Red Le...

Chorizo and onion goat's cheese bli...

Garden olive oil cakes

Low Fodmap Oven Baked Bread

Homemade Multigrain Sandwich Bread ...

Buckwheat Banana Bread

Lacy Buckwheat Crepes (Gluten-Free)

Apple, rocket and feta buckwheat ga...

The Hairy Bikers' blinis

Top 15 buckwheat flour recipes from across the web

The most viewed buckwheat flour recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Buckwheat Bread

Buckwheat Crêpes

Gluten-Free Buckwheat, Poppy Seed a...

Buckwheat Crackers With Sesame

Sugar-free chocolate and sticky dat...

Gluten-free banana bread

Vegan Zucchini Fritters With Red Le...

Chorizo and onion goat's cheese bli...

Garden olive oil cakes

Low Fodmap Oven Baked Bread

Homemade Multigrain Sandwich Bread ...

Buckwheat Banana Bread

Lacy Buckwheat Crepes (Gluten-Free)

Apple, rocket and feta buckwheat ga...

The Hairy Bikers' blinis

The most viewed buckwheat flour recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine