BUCKWHEAT BERRIES RECIPES
BUCKWHEAT BERRY STRIPED CAKE RECIPE - NYT COOKING
A combination of buckwheat and whole wheat flour gives this deeply buttery cake a character that is nutty, rich and complex, while a little almond flour adds tenderness. Baking it in a shallow tart pan instead of a cake pan allows the colorful berries to rest on top of the batter rather than sink to the bottom. It’s prettiest in a 10-inch tart pan, where the pattern will be at its most striking. But if you don’t have one, a 9-inch pan also works. We arranged the berries into stripes here, but feel free to create any design you like. Serve this on the same day as you bake it, preferably within 6 hours of baking. It doesn’t keep well overnight.
Provided by Melissa Clark
Total Time 45 minutes
Yield 10 servings
Number Of Ingredients 15
Steps:
- Heat oven to 375 degrees and butter a 10-inch tart pan with a removable bottom. Line the bottom with a round of parchment, and butter that as well.
- In a large bowl, whisk together almond, all-purpose, whole wheat and buckwheat flours, baking powder and salt.
- Using an electric mixer, beat together butter, sugar and vanilla extract until pale and fluffy, about 3 minutes. Beat in egg, scraping down sides of bowl as necessary. Beat in buttermilk. (The mixture will look curdled, and that’s O.K.) Stir in flour mixture until just combined.
- Scrape batter into prepared pan, smoothing and leveling the top. Place berries on top of batter and sprinkle with turbinado or granulated sugar.
- Bake until golden and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool to room temperature on a wire rack and unmold. Sprinkle with confectioners’ sugar and serve, with whipped cream if you like.
Nutrition Facts : @context http//schema.org, Calories 206, UnsaturatedFatContent 3 grams, CarbohydrateContent 22 grams, FatContent 12 grams, FiberContent 2 grams, ProteinContent 3 grams, SaturatedFatContent 6 grams, SodiumContent 153 milligrams, SugarContent 13 grams, TransFatContent 0 grams
BUCKWHEAT PANCAKES WITH BERRIES | GI FOUNDATION
Berries and buckwheat turn this breakfast idea into a family treat. You can replace the blueberries with other low GI options like strawberries or combine a variety for maximum taste sensation.
Provided by bitedev
Categories Breakfast
Prep Time 10 minutes
Cook Time 15 minutes
Yield 4
Number Of Ingredients 10
Steps:
- Sift flours and baking powder in a medium bowl; return husks and add sugar. Make a well in the centre and pour in combined eggs, buttermilk and vanilla; whisk until smooth.
- Heat a medium frying pan over medium heat; spray with oil. Pour 1/4 cup (60mL) of the mixture into pan; cook for 1-2 minutes per side or until the pancake is golden and cooked through.
- Repeat with the remaining mixture to make 8 pancakes in total. Divide pancakes between four plates; top with yoghurt and blueberries.
Nutrition Facts : ProteinContent 13.9 g, FatContent 5 g, SaturatedFatContent 2 g, CarbohydrateContent 39 g, SodiumContent 160 mg, Calories 252 kcal, ServingSize 1 serving
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Berries and buckwheat turn this breakfast idea into a family treat. You can replace the blueberries with other low GI options like strawberries or combine a variety for maximum taste sensation.
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Category Breakfast
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