Buckwheat Cake Recipe with Chef Pankaj Bhadouria
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Buckwheat Cake Recipe | Course With Chef Pankaj Season 2 Episode 4
A nice change from pancakes for Sunday breakfast. This is an old French Acadia breakfast from my childhood. Best served with ham steaks and eggs. Give this a try and add fruit if you wish. Serve with melted butter or margarine and warm molasses.Buckwheat flour is the star of this recipe. If you haven’t tried baking with buckwheat flour yet I highly recommend giving it a try. Buckwheat flour is one of my favourite gluten-free flours because it adds a satisfying texture and an earthy flavour without any hint of that “gumminess” that sometimes plagues gluten-free baked goods. It’s also quite nutrient-rich.
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To make Buckwheat cake:
• In a bowl, add
90 grams buckwheat flour,
40 grams whole wheat ftour,
45 grams crushed oats,
pink salt to taste,
1 tsp baking powder,
1/4 th cup ground almonds & whisk together.
• In a separate bowl, add
90 ml extra virgin coconut oil,
90 gms brown sugar
& whisk for 7-8 minutes.
• Add 2 eggs & mix well With the batter.
• Add 1 tsp Vanilla essence,
3 tbsp warm milk & mix well.
• Combine wet & dry
ingredients together
& MM 1/ 4 cup apricots & mix again.
• Spread the cake batter in on tray lineal with butter paper.
• In a preheated oven, bake the cake at 180°C for 45 minutes.
• Once baked, brush the cake With honey & cinnamon & let cool for 10 minutes.
• Once cooled, cut & enjoy.
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Buckwheat Pancakes
The perfect way to start your day, these Buckwheat Pancakes are light and fluffy with a slightly nutty taste. They are so easy to make with only a few ingredients and are naturally gluten-free, thanks to buckwheat flour.
Full Recipe:
These buckwheat pancakes are incredibly easy to make. They make for a quick, hearty breakfast any day of the week as they come together in less than 30 minutes. These pancakes are tasty as is or topped with your favorite toppings like maple syrup or berries.
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