rebeccmeister (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
rebeccmeister) wrote2024-10-15 11:36 am
rebeccmeister) wrote2024-10-15 11:36 am
Making my mom eat buckwheat flour [food, recipes]
On my second Coffeeneuring expedition this year, a buckwheat chocolate chip cookie caught my eye and then made its way into my mouth and stomach, causing a desire to continue eating more baked goods prepared with buckwheat.
Not only is buckwheat delicious, it also has a lower glycemic index than conventional whole wheat flour. My mom is working pretty hard to manage her blood sugar because she's prediabetic, so that seemed like as good an excuse as anything to try out more recipes that use buckwheat flour.
This past Saturday, I made a batch of buckwheat crepes and then fed them to her and her friends.
They came out a little bit thick and uneven, which I'd mostly chalk up to the fact that this griddle is so old and well-used that you can tell exactly where the 6 locations are for when this griddle gets used to make pancakes, based on the oil/seasoning buildup over the years.
But also, one of these days I should find some dowels and make myself an actual crepe spreader, and also also I probably didn't get the temperature dialed in just right.
Regardless - they were easy to make. You just whisk together 1 C buckwheat flour, 2 eggs, 1.5 C milk, 1 Tbsp olive oil, and a pinch of salt. I served them with roasted delicata squash, shredded gruyere, and a mushroom-shallot-thyme saute, but if I make them again I think they'd benefit from a cream sauce, too.
Today's experiment was buckwheat shortbread, which conveniently called for ingredients already on hand here, and also used up more of the bag of buckwheat flour so it doesn't linger around awkwardly after I leave.
Overall, the shortbread recipe worked, but in the future I'd be inclined to tinker with the ingredients, because the dough's a bit crumbly to work with. It does seem like a recipe amenable to tinkering.
For these, I mixed together 1 C buckwheat flour, 1 C almond flour, 1 C shredded coconut meal (powdered in a food processor), 1/4 C coconut sugar (original notes suggest brown sugar as an alternate), 1 tsp cardamom, and 1/2 tsp salt (coarse kosher, because that's what my mom had, rather than the fine sea salt in the original recipe). I then melted 1/2 C coconut oil and added 1 Tbsp warm water and 1 tsp vanilla extract, before mixing everything together, using my hands eventually, to try and combine things into a cohesive dough (mostly successful). After letting things rest about 10 minutes, I formed balls of about 1.5 Tbsp that I flattened onto a cookie sheet lined with parchment paper, and then baked the cookies at 350 degrees F for 15 minutes until the edges got golden brown.
Anyway, in the future I think I'd experiment with butter instead of the coconut oil, and maybe maple syrup instead of the coconut sugar. Those substitutions are partly motivated by the fact that I don't usually keep coconut oil or coconut sugar on hand. My mom said they tasted more like crackers than cookies to her; to me they definitely tasted like shortbread.
It would also be interesting to try this with hazelnut flour instead of almond.
I do like a good, versatile base recipe.
Not only is buckwheat delicious, it also has a lower glycemic index than conventional whole wheat flour. My mom is working pretty hard to manage her blood sugar because she's prediabetic, so that seemed like as good an excuse as anything to try out more recipes that use buckwheat flour.
This past Saturday, I made a batch of buckwheat crepes and then fed them to her and her friends.
They came out a little bit thick and uneven, which I'd mostly chalk up to the fact that this griddle is so old and well-used that you can tell exactly where the 6 locations are for when this griddle gets used to make pancakes, based on the oil/seasoning buildup over the years.
But also, one of these days I should find some dowels and make myself an actual crepe spreader, and also also I probably didn't get the temperature dialed in just right.
Regardless - they were easy to make. You just whisk together 1 C buckwheat flour, 2 eggs, 1.5 C milk, 1 Tbsp olive oil, and a pinch of salt. I served them with roasted delicata squash, shredded gruyere, and a mushroom-shallot-thyme saute, but if I make them again I think they'd benefit from a cream sauce, too.
Today's experiment was buckwheat shortbread, which conveniently called for ingredients already on hand here, and also used up more of the bag of buckwheat flour so it doesn't linger around awkwardly after I leave.
Overall, the shortbread recipe worked, but in the future I'd be inclined to tinker with the ingredients, because the dough's a bit crumbly to work with. It does seem like a recipe amenable to tinkering.
For these, I mixed together 1 C buckwheat flour, 1 C almond flour, 1 C shredded coconut meal (powdered in a food processor), 1/4 C coconut sugar (original notes suggest brown sugar as an alternate), 1 tsp cardamom, and 1/2 tsp salt (coarse kosher, because that's what my mom had, rather than the fine sea salt in the original recipe). I then melted 1/2 C coconut oil and added 1 Tbsp warm water and 1 tsp vanilla extract, before mixing everything together, using my hands eventually, to try and combine things into a cohesive dough (mostly successful). After letting things rest about 10 minutes, I formed balls of about 1.5 Tbsp that I flattened onto a cookie sheet lined with parchment paper, and then baked the cookies at 350 degrees F for 15 minutes until the edges got golden brown.
Anyway, in the future I think I'd experiment with butter instead of the coconut oil, and maybe maple syrup instead of the coconut sugar. Those substitutions are partly motivated by the fact that I don't usually keep coconut oil or coconut sugar on hand. My mom said they tasted more like crackers than cookies to her; to me they definitely tasted like shortbread.
It would also be interesting to try this with hazelnut flour instead of almond.
I do like a good, versatile base recipe.
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I wonder if this is at all analogous to variation in enjoyment of other foods, such as beets or cilantro.
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Also, I will gladly eat more buckwheat on your behalf. :^)
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I like buckwheat and can eat it, unlike wheat, which I like and cannot eat. There are so many things I cannot eat any longer, that my diet is boring. I'm grateful to find new things to try.
I regularly make a recipe that you posted previously- the bars that had dried apricots, nuts, seeds, brown rice syrup, etc. SO GOOD!
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I'm glad to be able to add ideas to your cooking repertoire! One of my mom's friends cannot eat gluten, so I was partly pleased to have found a crepe recipe she could enjoy.
I like both of these recipes for being relatively simple to make!
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Rebecca, I recommend it for your mom, too.
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I have two recipes for buckwheat pancakes in my archives if your mom is looking for something more like a typical pancake experience. Both are lower-GI recipes and gluten-free.
https://bluepapercup.dreamwidth.org/520349.html
https://bluepapercup.dreamwidth.org/536077.html