Buckwheat is not wheat!

May 2, 2013
Buckwheat squares.
Buckwheat squares.

By Sarah Blackwell

Buckwheat Squares

I love this recipe! It is so versatile and can be made as sweet as you want it. Buckwheat is not part of the wheat family at all; it is a fruit seed that is related to sorrel and rhubarb.  Buckwheat groats are triangular and the roasted form is often referred to as “kasha”.   This recipe uses Buckwheat flour which can be found at your local bulk food store or health food store.   This recipe is a healthier version of bannock and can be even used as a birthday cake if you just add a homemade natural sweet topping.

3 cups of light buckwheat flour

2 tbsp baking powder

1 tbsp coconut sugar

1 tbsp Ceylon cinnamon

1.5 – 2 cups of almond milk

Chia Egg replacement*

¼ cup coconut oil (melted already)**

½ cup raw honey

½ cup unsweetened applesauce

 

Directions:         

*To make the chia egg replacement, place 3 tbsp of chia seeds in a small bowl and mix with 6 tbsp of water. Mix together and set aside to let the chia absorb the water.

**coconut oil will solidify at room temperature.  To melt it, place the container in your sink filled with hot water (like a bath) until it melts. Measure out the amount required and add to the mixture.

  1.  Prepare chia egg replacement; and melt the coconut oil for the recipe;
  2. Mix Dry ingredients in a large glass bowl;
  3. Make a well in the middle of the dry ingredients;
  4. Add the wet ingredients into the well of the dry ingredients;
  5. Mix completely stirring well and ensuring there are no dry clumps of flour;
  6. The mixture will be very ooey, gooey from the honey!
  7. Pour into a large casserole baking dish;
  8. Bake at 350F for 25-30 minutes

Cool and cut into squares. Serve with fresh fruit, maple syrup or margarine.