20 Jul Crispy buckwheat blondies and the pitfalls of family life
A healthy snack recipe
I’m at a stage in my life where I’ve become acutely aware of the food pitfalls we can all too easily fall into as a family and I finally have the motivation to fix them. These buckwheat blondies are a small part of my solution to the snack issue we face day in-day out. Lack of time and energy can easily drive us into eating shop bought cookies, yet the highs and lows only make life harder in the long run. I am working on something right now where there will be many more solutions to the food issues most families face, but I wanted to share the crispy buckwheat blondies recipe now, as they are a revelation (even if I say so myself) and I’m impatient to share. This is the ideal sweet to munch on with coffee – a healthy, little energy boost that does not come with a side helping of regret. I also love the East European twist in this recipe in the form of crispy roasted buckwheat (kasza gryczana prażona in Polish). It tempers the sweetness of the blondies and gives them a more interesting combination of textures.
Inflammation be gone
I have been diagnosed with endometriosis, which from what I understand could be caused by inflammation caused by those very “easy” patterns of food consumption. A change of perspective was long overdue, but I am finally there. I want better for myself and my kids. This means going back to those ancient grains, back to regular fermentation and back to the earth. It means baking healthy, whole grain recipes every week to fill those hangry moments that we all have throughout the day, without reaching for the trans-fat cookie.
A recipe for buckwheat blondies
Crispy buckwheat blondies
Difficulty: Easy12
servings35
minutesA recipe for healthy buckwheat blondies (gluten-free).
Ingredients
180g coconut oil
100g buckwheat
150g coconut sugar
100ml agave syrup
1 teaspoon vanilla extract
100g buckwheat flour
100g coconut or almond flour
Large pinch of salt
1 large egg
200ml kefir
Directions
- Pre-heat the oven to 180g and grease a baking dish with coconut oil.
- Melt 2 tablespoons of the coconut oil in a heavy pan with a lid. Once the oil is hot add the buckwheat grains, and cover the pan. Allow them to “pop” for about 3min until crispy. Then turn the heat off, stir in the almond flakes and half a tablespoon of the coconut sugar and set aside.
- In a separate pan, add the rest of the coconut oil with the rest of the coconut sugar. Heat for a minute or so whilst stirring, until they are combined, then turn the heat off. Add the agave and the vanilla extract
- In a large bowl, whisk the almond/coconut flour, the buckwheat flour and the salt. Add the coconut oil mixture to the dry ingredients and stir with a wooden spoon to combine. Add the egg and the kefir continue to stir. Finally, add half of the crunchy buckwheat with the almonds.
- Transfer this to the baking dish and use the back of a metal spoon to press it down. Use the remainder of the crispy buckwheat and almonds as a topping. Spread it evenly, and also pat down with the metal spoon.
- Bake for 20min until golden, then remove from the oven and allow to cool for a further 10min before dividing into portions.