Sproutastic Buckwheat Pancakes
Ingredients
- 1 cup sprouted organic buckwheat flour
- 1 1/2 teaspoons organic sugar
- 1 teaspoon aluminum-free baking powder
- 1/4 teaspoon sea salt
- 1/4 teaspoon baking soda
- 1 1/4 cups organic whole fat buttermilk
- 1 large pastured or organic egg, lightly beaten
- 1/4 teaspoon vanilla extract
- 1 tablespoon raw or organic butter, and more as needed
Servings: pancakes
Units:
Instructions
- Stir all dry ingredients together in a medium bowl.
- Whisk all wet ingredients together in a small bowl. Add wet ingredients to dry and whisk batter until thick and smooth. Let batter rest about 5 minutes until bubbles form and batter relaxes.
- Melt butter in a cast iron over medium heat. Drop batter by large spoonfuls into pan and cook until bubbles form and the edges are dry (about 3-4 minutes). Flip and cook until browned on the flip side (another 2-3 minutes). Stack on plates and repeat cooking process with remainder of batter. I like to place slices of butter between finished pancakes and keep warm in oven until cooking is complete. Warm maple syrup in heavy saucepan and serve with pancakes. Sproutastically yummy!
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Bodacious Buckwheat Biscuits
Ingredients
- 1 cup sprouted organic buckwheat flour
- 2 cups sprouted organic gluten-free baking mix
- 1 tablespoon aluminum-free baking powder
- 1 teaspoons sea salt
- 12 tablespoon very cold organic butter, cut into small pieces
- 2 tablespoons raw honey
- 1 1/4 cups cold organic whole buttermilk
Servings:
Units:
Instructions
- Preheat oven to 450 degrees.
- Place dry ingredients in the bowl of a food processor and pulse to blend.
- Drop in the butter pieces and pulse about 10 times to incorporate the butter.
- Mix in the honey and buttermilk while processor is running, just until a dough forms.
- Dump the dough onto a well-floured surface and pat it into a 9” round or square. The dough will be kind of sticky. Don’t add extra flour.
- I cut the dough into 6 squares using a pizza wheel. You may also use a large biscuit cutter to make 6 round biscuits.
- Bake on parchment-lined baking sheet for 5-6 minutes until the biscuits begin to rise. Turn down the oven heat to 400 degrees and bake another 8-10 minutes or just until fully risen and lightly browned. Be careful not to overbake.
- Serve with lots of butter and your favorite jam.
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Buckwheat Chocolate Chip Cookies
Ingredients
- 1/2 cup organic butter, softened
- 1/4 cup organic sugar
- 1/4 cup organic brown sugar
- 1 tablespoons vanilla
- 1 large egg, pastured or organic
- 1 cup sprouted organic buckwheat flour
- 3/4 cup sprouted white wheat flour (or sprouted flour of choice)
- 1/2 teaspoons sea salt
- 1/2 teaspoon aluminum-free baking powder
- 1/4 teaspoon arrowroot
- 1 cup organic semi-sweet chocolate chips
Servings:
Units:
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, beat butter and sugars together until fluffy (about 3 minutes).
- Add vanilla and egg, blending well.
- In a separate bowl, whisk the dry ingredients together. Add to the butter mixture and blend well.
- Fold in the chocolate chips.
- Drop heaping spoonfuls onto a parchment-lined baking sheet, about 2 inches apart. I like to sprinkle the top of each cookie with sea salt flakes.
- Bake for about 10 minutes. The cookies will look slightly underdone. Let them cool on the baking sheet for about 5 minutes before transferring to a wire rack.
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