A fairly simple recipe for a very healthy gluten-free bread. Prepared without fat, eggs, wheat flour.
- 300 ml of water
- 100 g buckwheat flour
- 150 g green buckwheat
- 5 g yeast (preferably fresh)
- 1 tbsp. a spoonful of any liquid honey (no slide)
- 1 teaspoon of salt
- 150 g assorted nuts and seeds
Green buckwheat needs to be prepared in the evening. Cover with plenty of cold water and leave overnight. Rinse in the morning, put in a colander and let the water drain well.
Prepare the starter: pour the yeast with half a glass of warm (not hot!) Water, add one tablespoon of buckwheat flour and put in a warm place for 30-35 minutes to ferment.
Pour green buckwheat, buckwheat flour, salt, honey, remaining water and sourdough into the bowl of a food processor. Grind everything well until a homogeneous mass is obtained. Add 120 g of nuts and seeds to the resulting mass.
Pour the dough into the form, sprinkle with the remaining seeds, you can use coarse sea salt. Place in an oven preheated to 170 ℃ and bake for an hour and a half.
Sprouted buckwheat salad with brie cheese
An exquisite salad of fresh vegetables, brie cheese and sprouted green buckwheat is a great dish for a romantic dinner.
- 140 g green buckwheat
- 40 g brie cheese
- 1 large cucumber
- half sweet pepper
- 8 – 10 pcs. cherry tomatoes
- 3 tbsp. l. olive oil
- Salt, pepper to taste
- 1 – 2 green onion feathers (optional)
For this salad, green buckwheat needs to be germinated, which will take some time. Rinse green buckwheat, cover with cold water and leave for 1-2 hours to swell. Then rinse again, drain the water, transfer to a container in which the grains will germinate. Spread the grain in a thin layer along the bottom, wrap the container with cling film and make several small holes in the film for air to enter. Place in a warm, dark place for about a day. During this time, thin white sprouts should appear on the grains.
Now you can start preparing the salad. Cut vegetables and brie into small cubes, combine with sprouted buckwheat, season with oil and spices.
Buckwheat cutlets with mushrooms
- 300 g of boiled buckwheat
- 10 pieces of champignons
- 1 large onion
- 1 bunch of greens
- salt, spices to taste
A very simple and quick recipe for meatless cutlets. Serve well with any light side dish, such as stewed vegetables or vegetable salad.
Kill the boiled buckwheat with a blender until smooth.
Fry finely chopped onions and mushrooms in a little vegetable oil until golden brown.
Stir the buckwheat mass with the fried mushrooms and chopped herbs.
Form small patties and fry for 5-7 minutes on each side.
- 150 g of boiled buckwheat
- 50 g of hard cheese
- 3 eggs
- 1 small carrot
- half a small onion
- 50 g butter
- one clove of garlic
Grind boiled buckwheat, cheese, carrots, onions, garlic and butter with a blender until smooth. Separate the egg yolks from the whites. Add the yolks to the buckwheat mass and mix. Beat the whites with a mixer until a stable foam is formed.
Add the whipped proteins to the buckwheat mass in parts, stirring gently so that the protein foam does not fall off. We spread the mass in a greased form and bake for about half an hour at a temperature of 180 degrees, until golden brown.
This soufflé can be served hot or cold and goes well with a variety of sauces.
Apple pie made from buckwheat flour
- 0.5 cups wheat flour
- 0.5 cups buckwheat flour
- 0.5 cups sour cream
- 2 tbsp. tablespoons of sugar
- 2 medium apples
- 1 egg
- 2 tbsp. spoons of liquid honey
We knead the dough from all products, except for apples and honey. Lightly grease the baking dish and gently distribute the dough over the bottom and walls of the form. Put the apples cut into slices beautifully on the dough and pour over with honey. We bake in an oven preheated to 180 degrees for 20-25 minutes.