For example, adding a couple of
tablespoons of buckwheat flour to GF oats and soaking them per the porridge recipe in Nourishing Traditions?
Not exact matches
-- 2
tablespoon of quinoa flour (or
buckwheat / brown rice flour) and a little extra to sprinkle on top as they cook
1⁄2 cup [75g]
buckwheat flour 1⁄4 cup [35g] brown rice flour (or chickpea flour) 1⁄4 cup [35g] chickpea flour (or more rice flour) 1
tablespoon melted coconut oil (optional, can use other oil
of choice) 1⁄2 cup [120 ml] canned coconut milk * (or other non-dairy milk, see note) 1 1/4 cup [300 ml] water * (see note) 2 teaspoons tapioca starch or potato starch (cornstarch should be fine too) 1 pinch salt oil, for pan frying
1/3 cup
of raw almonds 1/2 cup
of gluten free rolled oats — I used Bob's Redmill 1/3 cups
of buckwheat groats 1 cup
of shredded coconut flakes 3
tablespoons of maple syrup Pinch
of pink Himalayan salt
1/3 cup almond flour 1/2 cup certified gluten - free oats 1/2 cup raw
buckwheat groats 3/4 cup dates, pitted 3/4 cup unsweetened coconut flakes + extra for topping 2
tablespoon agave nectar, honey (not vegan) or maple syrup fresh lemon zest
of 1 lemon + extra for topping pinch himalayan pink salt (optional)
Recipe: 100g
buckwheat 600g sweet potato 2 ripe bananas 3
tablespoons maple syrup pinch
of salt 1 cup mixed nuts 1/2 cup dry fruit 1/4 cup pumpkin seeds 1/4 cup almond flakes
What's in it: GREENZ - 2 cups (like arugula, kale, mixed greens) FRUIT — 1/2 cup (like grapefruit, berries, mango, melon, apples, grapes, pears, pomegranate seeds) NUTS - 1 - 2
tablespoons chopped, bonus flavor points for toasted (like almonds, hazelnuts, pistachios, walnuts, pecans) SEEDY THINGS - 1
tablespoon (like chia, flax, amaranth, sprouted
buckwheat, sprouted millet, quinoa, hemp seed) DAIRY — 1/4 cup (like ricotta, greek yogurt, or cottage cheese) DRIZZLE — Tiny drizzle
of olive oil and / or honey and a sprinkle
of salt Other fun options — 1/4 avocado, 1/4 cup whole grains (like cooked quinoa or farro), 1/4 cup cooked beets, anything else you can think
of!
for the strawberry salsa: about 1 cup
of strawberries, hulled and diced 2 green onions, minced 1 jalapeno, seeded and minced 6 basil leaves, minced the juice
of 1 small lime 1/4 teaspoon
of salt dry ingredients for the pancakes: 1 cup
of buckwheat flour 1 cup
of oat flour 1/4 teaspoon
of salt 2 teaspoons
of baking soda 3
tablespoons of poppy seeds wet ingredients: 1 cup
of unsweetened nut milk (or regular milk if you prefer) 1 ripe banana 1
tablespoon of olive oil 1 teaspoon
of vanilla 1 egg, lightly beaten some butter or olive oil or coconut oil for the pan
Raw Chocolate Chunk Cheesecake with Peanut Butter and Coconut Ingredients Crust 1 cup oats (or
buckwheat if you want it GF) 1 cup dates Cheesecake 2 or more bananas1 / 4 cup melted coconut oil2 cups cashews1 1/2 cups dates1 / 4 cup liquid sweetener, like maple syrup, if desiredBeans from one vanilla pod (or 1 teaspoon vanilla extract) Water, as needed1 / 4 cup cacao or carob powder Topping 3
tablespoons raw chocolate3
tablespoons raw peanut butter (or you can use regular — it's up to you) Preparation Process the oats (or
buckwheat) and dates until they stick together.Press into the bottom
of a spring form pan and put in the fridge.
I followed the directions as listed with the following exceptions: I didn't have 4 shallots, so I used 3 plus 1/4 onion, I used dried currents instead
of buckwheat groats (love currents with cauliflower), and I added a
tablespoon of butter (non-vegan) at the end to pull it together.
Here's an original that I just cooked for lunch: serves two 2 quarts water 1 single - serving package Wakame seaweed soup mix 2 cloves garlic, crushed 2
tablespoons sesame seeds 2
tablespoons soy sauce 8 oz (one bundle)
of Japanese Soba (
buckwheat) noodles 16 frozen vegetarian dumplings (Assi brand Korean chive dumplings) Boil the water and add the Wakame soup mix, the garlic, the sesame seeds, and the soy sauce.
If the flours are tolerated by the eater, swapping in up to one cup
of chestnut or
buckwheat flour works, but one might need a couple
of tablespoons of liquid.
INGREDIENTS for the labneh: 1 cup
of 2 % pain greek yogurt 1
tablespoon of honey 1/2 teaspoon
of maldon sea salt or kosher salt for the crust: 1 cup
of all - purpose white flour (plus a couple
of tablespoons to roll out the dough) 1/2 cup
of buckwheat flour 1/2 teaspoon
of sea salt 1/2 cup (typically one stick)
of very cold sliced butter 1/2 cup
of water with ice for the apple filling: 3 apples, cored, halved, and thinly sliced 2
tablespoons of coconut palm sugar (or regular white sugar) a pinch
of sea salt 1/2 teaspoon
of cinnamon 1
tablespoon of pistachios, roughly chopped 5 - 6 sage leaves, roughly chopped
1 large onion (about 2 cups), diced 1 1/4 cups pumpkin seeds 3/4 cups
of buckwheat flour 1/2 cup
of brown rice flour 1/2 cup
of almond flour 1/3 cup
of manchego cheese (optional) 1 teaspoon
of baking powder 1/2 teaspoon
of baking soda 1 teaspoon
of mustard powder 1/4 teaspoon
of salt 1 1/2 cups
of full - fat canned coconut milk 1/4 cup
of grapeseed oil or another vegetable oil (plus a little more for greasing + for cooking the onion) 2
tablespoons of dijon mustard (plus more for serving + smearing) 2
tablespoons of worcestershire sauce 2 cups
of finely chopped loosely packed kale (about 3 - 5 leaves, stems removed) 1/4 cup
of sunflower seeds (or more pumpkin seeds if you prefer) for sprinkling on top
2
tablespoons peanut butter — almond butter or sesame tahini can be used instead
of peanut butter 2
tablespoons nutritional yeast 1
tablespoon mellow white miso paste 1/4 water for the sauce 4 ounces dry noodles (100 %
buckwheat noodles shown in the picture) 3 cups water for cooking the noodles
3 cups dried sprouted sunflower seeds (or just raw sunflower seeds) 3/4 cup cocoa nibs 1/2 cup raw
buckwheat groats — soaked in water for a minimum
of 1 hour, rinsed and dried completely, or quinoa puffs 1/2 cup pumpkin seeds 1/4 cup mini dark chocolate chips (I use vegan Enjoy Life)-- optional 1/4 cup plus 1
tablespoon honey or maple syrup 2
tablespoons brown rice syrup 6
tablespoons coconut oil large pinch
of sea salt 1 teaspoon vanilla extract — optional
If you want to sprinkle in a
tablespoon or two
of buckwheat or rye flour for added nutty heft, go for it.
Add 2
tablespoons of toasted
buckwheat groats (kasha) to the chia seeds and stir in the liquid ingredients (maple syrup is not necessary if your banana is ripe).
No matter what kind
of chia pudding I'm making, I tend to add either two
tablespoons of toasted
buckwheat or flaked quinoa to make it extra filling.
2
tablespoons of sea salt 1/4 cup fish sauce 2
tablespoons of unrefined sugar 500g
of grain - free noodles (
buckwheat or mung bean noodles are my favourite)
1 cup ground flax seed 1/4 cup sesame seeds 1/4 cup
buckwheat 1 or 2 hand full dried fruit (raisins, goji berries, cut
of figs) 1/2
tablespoon sea salt 1 cup water
If you don't want to use protein powder, use protein - rich seeds like chia or hemp (add a heaped
tablespoon), and / or throw in a few spoonfuls
of protein - rich cereal flakes like
buckwheat or quinoa flakes.
What's in it: GREENZ - 2 cups (like arugula, kale, mixed greens) FRUIT — 1/2 cup (like grapefruit, berries, mango, melon, apples, grapes, pears, pomegranate seeds) NUTS - 1 - 2
tablespoons chopped, bonus flavor points for toasted (like almonds, hazelnuts, pistachios, walnuts, pecans) SEEDY THINGS - 1
tablespoon (like chia, flax, amaranth, sprouted
buckwheat, sprouted millet, quinoa, hemp seed) DAIRY — 1/4 cup (like ricotta, greek yogurt, or cottage cheese) DRIZZLE — Tiny drizzle
of olive oil and / or honey and a sprinkle
of salt Other fun options — 1/4 avocado, 1/4 cup whole grains (like cooked quinoa or farro), 1/4 cup cooked beets, anything else you can think
of!
Try this simple recipe: 1 cup
of buckwheat flour, 2
tablespoons of olive (or other oil) if required, 1/4 teaspoon
of Celtic sea salt, soy milk, rice milk, almond milk or other milk alternative.
1/2 cup crispy hazelnuts or sunflower seeds 1/2 cup coconut flour 1/2 cup masa corn meal or sprouted
buckwheat flour 3/4 cup arrowroot or sweet rice flour 1/2 cup coconut oil or ghee 2 duck eggs or 3 chicken eggs 1/3 cup Rapadura sugar or date sugar 2
tablespoons honey 1/2 teaspoon pectin or xanthan gum 1/2 teaspoon salt 1/2 teaspoon cinnamon 1/2 teaspoon baking soda 1/4 teaspoon cream
of tartar 1 teaspoon vanilla extract 2 — 4
tablespoons water
1 8oz package
of soba (or
buckwheat soba) noodles 1/2 cup arame (sea vegetable) 1/4 cup hijiki (sea vegetable) 1/2 pound Brussels» sprouts 3 carrots — chopped 3 scallions — thinly chopped 1/4 cup flax seed oil 1/4 cup rice vinegar 1
tablespoon molasses 1 teaspoon salt Sesame seeds (optional)
Ingredients — 275 grams
of buckwheat flour — 25 grams
of almond flour — 100 grams
of palm sugar (or coconut flower sugar)-- 1,5 teaspoon
of baking powder — a tiny bit
of vanilla extract — 15o grams
of coconut oil (i.e. melted coconut butter)-- 75 milliliters
of almond milk — 2
tablespoons of gingerbread spice — 1 egg
I used
buckwheat groats instead
of rolled oats, and instead
of coconut sugar I used the remaining sweetened coconut flakes I had with about 2
tablespoons of honey.