- 3-4 large apples peeled, sliced, & halved
- 2/3 cup sugar
- 1/4 tsp cinnamon
- 1 - 2 Tbsp buckwheat flour or other wheat free thickening agent
- 2 cups Buckwheat groat soaked and rinsed
- 1/2 cup water
- 1/4 cup oil
- 3 tsp baking powder or 1 1/2 tsp cream tartar and 3/4 tsp baking soda
- 1/2 tsp salt
- 1/3 cup sugar
- 1/8 cup sugar
- 1/8 tsp cinnamon
Preheat oven to 425 F
Cook apples, sugar, and cinnamon in saucepan over medium heat until apples are somewhat tender and juices are boiling stirring frequently. Then stir in flour and cook a little longer. Pour into a greased baking pan.
Blend in blender the buckwheat, water, oil, baking powder, salt, and sugar. Pour over the apples in baking pan.
Mix sugar and cinnamon together and sprinkle over top.
Cook at 425 for 25 - 30 minutes.
(The only thing I don't love about this recipe is all the sugar, but I guess dessert is supposed to have sugar so you can't really get around it. Honey could probably be substituted, haven't tried it yet, I'll update this if I find a honey substitute quantity that works well.)
Soak buckwheat for 4+ hours.
Put water on to boil.
Heat some olive oil in a saucepan that has a lid over medium high heat.
Put rinsed buckwheat in saucepan and stir continuously. The longer you "saute" the buckwheat, the more flavor it is supposed to add. 5 minutes is the most I usually do it.
Add enough boiling water to cover buckwheat, plus a little more. The more you add the more mushy your buckwheat will become.
Cover and reduce heat to low.
Simmer until all the water is absorbed (about 5 - 10 minutes).
Add salt and olive oil in bowl and enjoy.
1 (28 oz) can whole tomatoes in puree (can use fresh tomatoes cooked and diced)
1 medium onion, chopped
2 tablespoons olive oil
1 tablespoon tomato paste
2/3 cup dark brown sugar (can substitute another sweetener, I would use 1/3 cup or less)
1/2 cup raw apple cider vinegar
1/2 teaspoon salt
Puree tomatoes in a blender until smooth.
Cook onion in oil in a 4 quart heavy saucepan over moderate heat, stirring, until softened, about 8 minutes.
Add pureed tomatoes, tomato paste, brown sugar, vinegar, and salt and simmer, uncovered, stirring occasionally so it will not scorch, until very thick, about 1 hour.
Puree ketchup in blender until smooth.
Chill, covered, at least 2 hours (for flavors to develop).
Ketchup can be chilled up to 3 weeks.
4 C Buckwheat Groats
1 C Water
1/2 C Oil
1t Salt
1T Baking Powder
Soak buckwheat overnight. Blend all ingredients. Pour on oiled griddle about 1/4 C per pancake.
makes about ? how many do you think Barb?
Meredith served this to me a few weeks back and the kids and I have since enjoyed it a few times for breakfast. Just thought I'd share:
Meredith's Cranberry Almond Quinoa
-Quinoa
-Dried Cranberries
-Honey or Agave
-Sliced Almonds
Prepare Quinoa as directed and top with remaining ingredients.
YUM!
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