Kitchen Experiments – Buckwheat Applesauce Cake

I had no idea when I started to experiment with recipes for this ALCAT diet how to bake things without eggs. I always imagined that the baked items would not be as light and fluffy as their egg counterparts, but I will admit that I was wrong!  This is the third, fourth or fifth time that I have made this recipe over the past six months and I am thrilled every time I bake it and see it rise to the top of the pan.

The other thing that I am thrilled with is the flavor of buckwheat flour that is freshly ground from raw buckwheat groats.  (I think that I have mentioned in a previous post that I bought a Vitamix machine specifically so that I could grind my grains into flour and I am not sorry that I spent the money.  I love it! When I eat my freshly baked item and I think that I made it all with the freshest ingredients that I could find, it really makes me quite happy!  It’s the small things that do it for me!)

raw groats (Raw Buckwheat Groats)

Buckwheat flour that you buy at the store must be ground from toasted buckwheat because it is very dark in color and has a very distinct flavor.  I tried making 100% buckwheat pancakes with flour from the bag and they had a very strong buckwheat flavor that really did not appeal to me.  It was only when I saw the raw buckwheat groats at Earthlight Natural Foods that I realized there were the raw and the roasted.

Buckwheat is not wheat, nor is it related to wheat nor is it even a grain or a cereal. It is gluten-free and derived from the seeds of a flowering plant so technically I think that you would consider Buckwheat a fruit. This is a great recipe to make in a pan like cornbread or in muffin tins.  It is a very tasty breakfast bread delicious when spread with almond butter.  Enjoy!

buckwheat cake

Buckwheat Applesauce Cake

1 ½ c. Buckwheat Flour (ground white buckwheat)
½ c. Almond Meal
1 tsp. baking soda
1 tsp. baking powder
¼ tsp. salt
1 tsp. xanthan gum
2 Tbs. arrowroot powder
1 tsp. cinnamon
 
1 c. applesauce
¼ c. applebutter
½ c. sweetener (Agave Syrup, Maple Syrup)
1 Tbs. oil
¼ c. water

 Preheat oven to 350oF.

Combine dry ingredients in a medium bowl.  In a small bowl, combine wet ingredients.  Place wet and dry ingredients in a food processor and process until mixed.  Pour into an oiled 8”x8” square pan.

Bake for 30 minutes.

Advertisements

Kitchen Experiments – Granola in a Crockpot

I am all about having the right tools in the kitchen to make life easier. When I counsel people on how to improve their diets a common complaint is “I just don’t have time to cook good meals!” My first response to this is: “what kind of tools do you have in your kitchen?” This makes all the difference in the world! I do not think that I could cook without my pressure cooker, rice cooker and crock pot. OK, I could, but it would take me a lot longer.

A few years ago I really wanted to use my crock pot more so I bought several cookbooks. Who knew you could make so many things using a crock pot. I was thinking soups, stews, meats, but granola?  I never would have thought!  Well, if you think that you do not have time to make homemade granola because you don’t have time to stand around the kitchen waiting to turn the granola every few minutes so it won’t burn – pull out your crock pot and give this a try!

It was so easy.  If you have a favorite granola recipe or something sitting on the back burner waiting for you to have time, pull it out and let’s get cooking!  Basically what I did was put my dry ingredients in a large bowl.  I used gluten-free oats, pumpkin seeds, coconut, black currants, and maple sugar.  The recipe also called for milk powder but since I can’t have milk products yet, I used brown rice protein powder instead to give it an extra boost.  The next step was to turn the crock pot on high and melt/heat the liquids for 30 minutes.  I did not have that much time so I decided to heat the liquids on the stove in a small pot.  I used agave syrup and 1/2 cup of oil, instead of 1 cup and used 1/2 cup of applesauce as well. Once it was heated through, I poured the liquids over the dry and mixed it until everything was coated.

granola

I did preheat the crock pot while I was preparing the ingredients.  I had it on high for maybe 15 minutes.  It seemed pretty hot when I added the oat mixture.  Here comes the easy part.  I cooked it on high for 1 1/2 hours with the lid off, stirring once every 30 minutes.  After the hour and a half, I turned the crock pot to low, placed the lid on it, and left it for 3 hours.  The recipe had said 4 hours but when I came home after 3, it seemed pretty well cooked.  I removed the lid for another 1/2 hour to cook off some of the moisture and then it was done!

cooked granolaI allowed it to cool and then placed it in an airtight container.  The next morning I had delicious granola with oat milk for breakfast!  Boy, that was easy!

Kitchen Experiments – No Bake Nut Butter Cookies

So I was thinking one day about cookies.  What kind of cookie could I make on day 3 of my rotation diet when there are no eggs and the grain is millet?  Sometimes this Alcat diet presents some very critical problems!  Well, somehow I remembered that I had a recipe somewhere for some no-bake cookies, so I decided to take a look.

The recipe looked interesting but of course I could not have all of the ingredients that it called for so it was time to experiment.  Basically the no bake recipe included peanut butter, sugar and oats mixed together and then rolled into balls.  So, what could I do if I had millet instead of oats?

chocolate ballsI decided that I needed to have a nut butter cookie that included chocolate, so my first attempt was peanut butter, agave syrup, cocoa, puffed millet and shredded coconut.  They were very good but the texture was a little strange with the puffed millet.  I liked them but I forgot to write down how I made them.  Well, time for another try.

The coconut in the recipe inspired me to have a nut-butter cookie with cocoa and coconut.  This was a winner!

nut ballsPeanut butter was good, but I recently was able to add back in pistachios and cashews – so I pulled out the Vitamix and made some cashew-pistachio butter.  Yummy!  That is a good combination! I decided that the texture of the millet was too weird and instead just used the coconut.  I rolled them into balls and then rolled them in extra coconut.  You have got to try these.  They are so simple, but they are delicious! Here is the recipe:

2/3 c. nut butter

1/2 c. agave syrup

1/2 c. cocoa

1/2 c. coconut + extra for coating the outside of the balls

I mixed the nut butter with the syrup first, then added the cocoa and mixed it thoroughly.  I then added the coconut.  Roll them into balls and then roll the balls in the extra coconut.  Done!  Takes about 10 minutes and it makes about 25 balls depending on how large you make them.

Try them!  Use any nut butter you have on hand and substitute any liquid sugar you like, maple, brown rice, or even barley syrup.  Roll away and you will not be sorry!  A healthy snack to have at anytime!