Buckwheat

When my son turned out reactive to gliadin (as opposed to gluten, though I’m not sure how, since gliadin is part of gluten), I thought, “Now how am I going to do breakfast?” since I already had no dairy, no eggs. But combining three recipes, adding a few other ingredients, and viola, a new recipe is born. And the kids loved it. My son had it for breakfast, lunch, and a snack (I had frozen the extras and we warmed them in the toaster).

Next up, is turning them into something savory, so we can use it as bread, for hamburgers and sandwiches. Take out the honey and spices, add ????

2 c. light buckwheat flour

1 1/2 c. water

1/4 c. canola oil

2 Tbs. honey

2 Tbs. white wine vinegar

1/2 tsp. ground ginger

1/8 tsp. ground nutmeg

1/8 tsp. ground cloves

4 tsp. corn-free baking powder

1 Tbs. milled flax + 3 Tbs. water (microwaved on high for 1 minute)

4 Tbs. pureed squash

Mix all ingredients together to form batter. Drop onto waffle iron, and cook until done (sorry, my waffle iron tells me when it’s done, so I didn’t time the batches!).

Breakfast; vegan; gluten-free; GFCF; no wheat, no tomato, no soy, no shellfish, no potato, no nuts, no milk, no legumes, no gluten, no egg, no corn, no citrus, no chocolate, no berries.

About this entry

Title: Buckwheat

Published:
20.06.08
Category:
Breakfasts