Buckwheat Waffles (Gluten, Dairy and Sugar Free)
Quick And Easy Recipe For A Great Sunday Morning Breakfast - Can Be Enjoyed either with Savoury or Sweet Toppings!
Savoury buckwheat crêpes
Savoury buckwheat crêpes - Grandma's recipe
Marvellous Organic Bread Gluten Free 98% Buckwheat
The less ingredient give the best taste
Gluten free and vegan Buckwheat Banana Bread
A delicious and easy banana bread recipe. So easy to pull together and best eaten when slightly warm. Ours doesn't last long in our house, we use it for breakfast, packed lunch and after school snacks. Ripe bananas work the best.
Buckwheat Pancakes
Power packed Organic Buckwheat pancakes, easy to make & delicious with fruit, yoghurt & honey in the morning.
Buckwheat Scones
Gluten Free Lemon Buckwheat Scones
Buckwheat pancakes
Moreish breakfast pancakes that will keep your energy levels high all morning
Buckwheat Pancakes
This is our 'go to' buckwheat pancake recipe. It is gluten free, dairy and egg free. I whisk it up in 2 minutes in the morning, let it stand for 2 minutes then it's ready to fry. You can have yoghurt, fruit, compote or just plain maple syrup on it.
Ellie's sweet potato fruit cake
A guten-free cake naturally sweetened by sweet potato and dried fruit, with buckwheat flour and chestnut flour.
Gluten-Free Sorghum & Buckwheat Yeasted Bread
If you use a longish 25x10cm loaf tin, together with a baking sheet for a lid in this recipe, you'll get light loaf, delicious toasted and great with savoury toppings. Using a baking tray for a 'lid' converts your tin into a 'Pullman Loaf' tin, so called because the long narrow shape resembles a train carriage, and makes lots of slices for sandwiches. The lid helps to keep the steam in and preventing it from drying out whilst baking, and the loaf rises to fill the rectangular shape giving you the perfect slice every time.
The Menhir Sarrasin - A Breton Buckwheat loaf
Russet red-brown buckwheat loaf made distinctive by the addition of roast buckwheat flour. Bake a dozen and you could build your own Stonehenge. Or Breadhenge. The menhir (standing stone) shape is easily made before the final proof. I love it when your own take on a bread is the latest addition to a chain that extends back into the mists of time. In this case, I was inspired by the Farine blog (http://www.farine-mc.com/2015/05/meet-baker-eric-marche.html) article about Breton-based baker Éric Marché. In the blogpost MC writes about how M.Marché roasts a small percentage of the buckwheat flour in his menhir-shaped loaves. I’ve never been a huge fan of buckwheat bread, but this sounded worth a try. It was. It’s a great idea. Delicious. This is my version of Éric Marché's loaf, using, as a template, Dan Leader’s Buckwheat Bâtard recipe which, apparently, he adapted, in turn, from an Éric Kayser recipe. Anyway, I hope I've done them justice. Alternatively, substitute half the strong bread flour for wholemeal and you'll get a darker loaf more akin to M.Marché's original. Great with cheese or cured meats.
Ellie's grain-free celeriac, buckwheat and chestnut flour savouries
Savoury cakes perfect for packed lunches with the gold seal of approval from my 7 year old.
