Wholesome Buckwheat Crepes
These gluten-free, lactose-free crepes are not only made 100% with buckwheat, but they use wholesome raw buckwheat groats instead of buckwheat flour, which often has a very strong flavor when not fresh. Soaking the groats before using them develops a lovely texture and a delicious, soft nutty taste. After blending you end up with a smooth batter. These crepes do not crisp up and become golden but they are very pliable and go great with maple syrup, berries, jam, and mashed bananas as filling.
Lentils and Buckwheat Salad To Go (Gluten-Free)
I needed a nourishing and complete meal-in-one that I could take with me on the go. I prepare this the day before I travel and put it in the fridge overnight. It has a great flavor that, when left to sit at room temperature, bursts through even more. The spinach leaves are sturdy and resilient so don't wilt as would lettuce. I hope you like it.
Peanut Butter Buckwheat Cereal
This recipes is low-fructose and low-FODMAP (Fermentable Oligosaccharides, Disaccharides, Monosaccharides, and Polyols)!
Best Buckwheat Pancakes
These are delicious buckwheat pancakes that taste great with some butter and syrup or jam.
Peach Cobbler (Celiac-Friendly)
Delicious peach cobbler that is celiac-friendly. Easy to make and very tasty.
Savory French Crepes
At 611 Supreme in Seattle, authentic French crepes are filled with either savory or sweet fillings. In this recipe, a buckwheat crepe is filled with mushrooms, tomatoes, spinach, and Gruyere cheese.
Toasted Buckwheat Tabbouleh
A very filling dish. Gluten-free, dairy-free, and nightshade-free. Cooking the onion and garlic is optional.
Old-Fashioned Sour Buckwheat Pancakes
Fresh out of the skillet, these buckwheat pancakes go great with homemade sausage. This is a forgiving buckwheat cake recipe, and each kitchen and cook seems to add a personality to the pancakes. Follow the general process; after you have learned that, have fun!
Gluten-Free Sourdough Starter
This is a step-by-step guide on how to begin a gluten-free sourdough starter without yeast. The amounts here are for getting the mother dough started. You will need to keep extra flour mix on-hand to continue feeding as long as you want to keep the starter. Once it begins to have a sponge-like consistency, it is ready to use and should be kept in the fridge or else it will grow wild all over the counter. Add a bit of the starter in your favorite recipes calling for yeast or baking powder for a unique flavor and texture.