Tag Archive: cinnamon


Raw buckwheat porridge

Hello dearest all,

Significant amount of time has passed once more as my life took my skills and area of expertise to a new plant based start-up called Rawligion. Never before have I worked so many hours, but neither can I recall a time I have been so happy to go to work in the (very early) morning. Anyway, this was to say I have been utterly busy and only now finding time to share another delicious recipe with yous.

Ever since I was a kid, buckwheat has been a big part of my diet. That is only in the form of kasha though, the toasted buckwheat groats. We used to do porridge with that, and by porridge I mean very similar to rice – boil with about double the amount of water until soft and fluffy; then free hands to use in risottos, salads, or as appropriate for a kid – eat with ketchup and veggies on the side. It is also great with vegan cheese layered in between freshly cooked buckwheat, then left to stand for 5 minutes so the cheese melts perfectly. Anyway, I love buckwheat.

My affection to buckwheat was strengthened with my thesis, when we compared buckwheat with a number of other high protein plant foods to meat regarding their satiating properties. As buckwheat came out as a winner in the acute study I had the most data for when writing the thesis, I began to advocate it even more when people were telling me that they find it difficult to feel full or to feel full for as long on plant based diet compared with one including meat.

Raw buckwheat came to my horizon a few years ago as I was experimenting with a fully raw diet, when I used the raw groats in patties, rehydrated and then dehydrated them to have as part of my morning cereal bowl, or even did these raw ‘cornflakes’, if you must, again for breakfast purposes. However, the porridge aspect has enthralled me for a while but I had not the courage to experiment with it, given that at that time, I tried a very simple version and it tasted horrible. I think I may also have tried cooking raw buckwheat and that was the worst mistake ever.

But lots of time has passed and here I am, spreading the recipe of how to do amazing raw buckwheat porridge for breakfast with my mum, with my siblings, and to be added to the menu at work for winter. I had been scanning a few different recipes, especially given as I had promised to include that in my cookery demo at the next London Vegfest in October, and was utterly happy when my first trial turned out so well that it was deemed good enough for work.

So here goes a recipe I have been spreading with my folks:

100 g raw buckwheat groats – soak for about 2 hours until the starch is all released and it is easy to mash between fingers
15 g chia seeds
100 g plant based milk (I have used almond, or hemp milk, good with any!)
60 g dates (I subbed with 4 tsp honey I get from my uncle – guaranteed ethically produced!, as I had no dates at home, or agave would do as well potentially)
40 g blueberries (in frozen form my mum had in abundance in the freezer, may have used more; can also sub for other berries)
1 tsp cinnamon (optional)

Once the buckwheat is soft and starch released, berries defrosted if using frozen ones, put all the ingredients in a blender and blend until smooth, chia seeds broken apart and the texture thick but somewhat runny. You can adjust it with more milk, or more dates if you want it thicker or runnier.

For presentation I like layers. I would add in a glass 2 tbsp of porridge, 2 tbsp desiccated coconut, 2 tbsp porridge, 2 tbsp ground almonds (or more coconut to keep nut free), 2 tbsp porridge, 2 tbsp more berries, 2 tbsp porridge, and garnish on top with more berries, coconut, goji berries, whatever you feel like. I also made blueberry jam by blending blueberries with a bit of chia and dates for an extra layer of different textures.

Hope you enjoy as much as I have and will!

Eli x

 

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Hiya, all,

As a way of celebrating pancake Tuesday yesterday, I made some awesome pancakes with ingredients from the top of my head, and they were great – thick, without fat and with very little wheat. And then I got a lovely question from Twitter for a recipe, which reminded me of a time 2 years ago when I also made raw pancakes and decided to make a pancake recipe post. I will share rough 3 different recipes.

1. Oat pancakes
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1.5 cups oat flour (ground oat flakes)
0.5 cup wholegrain flour (can be substituted with gluten-free flour, or rice flour, or gram flour)
50-100 g muscovado/molasses
1 tbsp baking powder
1 tbsp cinnamon
2 tbsp flaxmeal
1 tsp ground ginger
1 banana (mashed)
1 tsp apple cider vinegar
1 tsp lemon juice
1 cup soy milk (or other alternative)
water

Just mix all the dry ingredients and add the wet ingredients. Add water/milk enough to make it into a yoghurt-like consistency. This amount made me about 30 palm-size pancakes – which was a lot. But they got ready rather quickly, one batch in 2 minutes tops 🙂 They need no oil when frying if you have a decent enough pan where they wouldn’t get stuck.
Serve immediately or they’re good cold as well (my lunch today). Great with jam, ice-cream, marmalade, chocolate spread or whatever you can think of.

2. Regular pancakes

2 cups wholegrain flour
0.5 cup dark sugar/sweetener
1 tbsp baking powder
1 tbsp cinnamon
1 tbsp lemon juice
(0.25 cup vegetable oil)
1 cup soy milk (or alternative)
water
Optional:
banana
berry flour
flaxmeal
cocoa/carob powder
chocolate chips
lucuma/maca/spirulina/wheatgrass
apple sauce

As always, mix the dry ingredients and add the wet, dough should have yoghurt-like consistency again. Serve with whatever you like!

3. Raw pancakes
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2 bananas (mashed)
0.25 cup ground brazilnuts/almonds/buckwheat flour
1 tbsp cinnamon
~3 tbsp flaxmeal
Optional:
chia seeds
berry flour
spices like ginger, cloves, or cocoa, lucuma etc (as above)

Add the dry ingredients to the banana-mash, add more of the dry ingredients if after 10 minutes of leaving it stand it’s more liquid than yoghurt-like. It should stay about 5-7mm thickness when putting onto the paraflex sheet in your dehydrator. Dehydrate for 4-5 hours on one side and then turn around/remove the paraflex sheet if possible. Dehydrate another 2-3 hours or until the level of dryness desired. Serve with raw jam (fruit+dates blended/fruit+chia seed) or whatever you desire. 🙂

 

I hope this has been an informative post and you will get to enjoy amazing pancakes!

Eli x

Hello, my dear readers,

It has been an awfully long time since I last posted anything here. And I’ve been meaning to post here more often, but never find anything worthy of a separate post. Well, here’s one! Before Christmas I was doing catering for two different events – one being an event for the Sustainable Future’s office from AUSA, and the other for Family, fun and politics day.

The menus were reasonably different, but both took an enjoyable full day of preparation.

For the Christmas Rendez-vouz I prepared a variety of sandwiches, fillings included caramelized onions, roast veg with hummous, cheese & ham, BLT, ‘egg salad’, veg and tofu, various combinations with veg like asparagus, peppers, courgette, spinach, and sprouts, and spreads of red kidney beans, chickpeas, cream cheese and guacamole. Besides that also polenta bites with caramelized onions, and crostinis with cream cheese and sundried tomatoes, and guacamole. For the sweets – rice krispie traybake, nougat truffles (raw), cinnamon fingers and brownies. I’ve taken some photos from the event, all done by their own photographer so claim no rights here for them. Just happy she’s made them look cool 🙂

 

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As for the second event, I made only bakery stuff. I’ve got no fancy photos of the stuff because as soon as I’d set up the table, I had to run to work. But the food was plenty and good. Here’s a list of what I made – gingerbread muffins, banana muffins, raspberry-marzipan muffins, carrotcake muffins, fruit scones, banana-pecan scones, flapjacks, peanut butter traybake, beetroot brownies, chocolate and almond brownies and lemon drizzle traybake. My favourite was the peanut butter traybake because – I kid you not – it tasted like snickers! Lemon drizzle cake I heard was a success as well and very lemony it was indeed.
There are two reasons why I particularly liked this catering job – firstly, I was required to do some gluten-free stuff, which made me realise it really is super easy and would not be a problem making all my cakes and stuff GF. Secondly – these are even more healthy than my usual cakes – the flour was exclusively wholegrain, except for the rice flour in GF stuff, and nearly all the sugar I used was muscovado – less processed, more nutrients 😉 Here’s a couple of photos of the layout.

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So that’s it folk for this time, hopefully you got something out of this post.
I promise I will soon enough post some great raw vegan recipes again.

Until then!

Eli x