I love this post, Jack, being both a buckwheat fan (from my student hippy days, then again 30 years later in Brittany!) and a fan of myths and fairy tales. Thank you for it, and for the ideas.
As for buckwheat and chocolate - oh yes. I make a buckwheat, hazelnut and broken chocolate cookie – delicious!
Thanks for reading and commenting, Roselle... We must stop by for a visit the next time we pass through your region and enjoy some of those wonderful buckwheat-chocolate cookies.
Thank you for this. I have enjoyed buckwheat flour in many of it’s guises: soba, galettes (we have a wonderful local French bakery that makes them - the owner is from Brittany), and blini, although not all are plant-based. And Elisabeth Prueitt of Tartine Bakery advises that buckwheat has an affinity for chocolate but I have yet to try that.
Combining chocolate with buckwheat sounds like a natural pairing. The more I think about buckwheat flour, the more I see the endless possibilities... Thanks for pointing it out!
That was an interesting read! I wonder if there can be a little of both. A little of liking the past but willing to adapt to change as well? Do you think that maybe there can be a combination? Maybe there is a slight difference in liking the past and being stuck in it? I know some who seem stuck in the past and it's almost as if they don't really know. I let it be in that case because really I've tried and they won't listen to me. It's almost as if they've brainwashed themselves. Is my not saying anything anymore wrong? Anyway, your pancakes look good. Funny thing! I'm going to be making stir fry. I've been thinking of it for sometime, WAY before reading here. The only thing is I can't decide on rice or noodles. Which do you think I should use? Have you ever used rice? I know this is based on stir fry pasta but I still can't make up my mind. LOL How do I decide? Plus, how do you know which to get? It's a small thing in the bigger picture I suppose but still, I wonder. Anyway, great read. It's got me thinking.
Thank you for reading and thinking about this article.
Implementing changes in one's life is a complicated matter...there are always many variables to consider - it's almost as individual as fingerprints.
I think both noodles and rice are fine to use in a stir-fry. Noodles, of course, should be pre-cooked and rinsed to remove any surface starch. Apart from that, there are few other rules, so go with what works and tastes best.
Great writing! Your insightful reflection on "The Buckwheat" melds beautifully with culinary exploration and personal growth, demonstrating a remarkable openness to new experiences and a deep understanding of life's nuanced lessons.
I have buckwheat grains … if I grind them to make flour, will that be too coarse? And for the cookies, the recipe says “egg replacer” - I usually use flax or chia to make an egg replacer, is that suitable? Thanks!! Your buckwheat posts have inspired me to broaden my go to recipe range.
Grinding buckwheat groats into fine flour requires a high-speed blender or robust coffee grinder. Expect to grind for about 2 minutes to obtain a fine powder, and be sure to strain the flour after the grinding. I typically forego grinding groats into flour because of the risk of overheating or damaging my blender. For me, it is easier to buy the flour.
Flax or Chia 'eggs' work well as a binder. In the case of Zaletti, binding is exactly what's needed. I chose the starch-based 'egg replacer' solution here because buckwheat flour can become rather stodgy in baked goods - and that would be my concern in using the flax or chia solution. Give it a try, though, and begin with 2 teaspoons of ground flax mixed with the liquid ingredients. The dough should hold together when formed into an oval shape. Add a touch more liquid to the dough if it feels too crumbly...
Best of luck - let me know how it goes with the grinding and flax egg alternative.
There are several different options available, depending on where you are in the world. I use something like the Vegan Egg Replacer from Bob's Red Mill (potato starch, tapioca flour, baking soda, psyllium husk)... It's easy to find something like this online or in a store catering to vegan products.
I enjoyed reading HCA's cautionary tale. I can't say I've cooked much with buckwheat. I did make pizzocheri once some years ago and keep meaning to go back to it but haven't had the chance. That pumpkin syrup is a genius touch. What a great way to use up the pumpkin liquid. Thanks for the kind mention. Honored!
I love this post, Jack, being both a buckwheat fan (from my student hippy days, then again 30 years later in Brittany!) and a fan of myths and fairy tales. Thank you for it, and for the ideas.
As for buckwheat and chocolate - oh yes. I make a buckwheat, hazelnut and broken chocolate cookie – delicious!
Thanks for reading and commenting, Roselle... We must stop by for a visit the next time we pass through your region and enjoy some of those wonderful buckwheat-chocolate cookies.
You are invited! Seriously, if you come this way.
And we are trialling growing buckwheat this year (along with chickpeas, lentils, quinoa, soya) so who know whether it'll be our own buckwheat.
Thank you for this. I have enjoyed buckwheat flour in many of it’s guises: soba, galettes (we have a wonderful local French bakery that makes them - the owner is from Brittany), and blini, although not all are plant-based. And Elisabeth Prueitt of Tartine Bakery advises that buckwheat has an affinity for chocolate but I have yet to try that.
Combining chocolate with buckwheat sounds like a natural pairing. The more I think about buckwheat flour, the more I see the endless possibilities... Thanks for pointing it out!
That was an interesting read! I wonder if there can be a little of both. A little of liking the past but willing to adapt to change as well? Do you think that maybe there can be a combination? Maybe there is a slight difference in liking the past and being stuck in it? I know some who seem stuck in the past and it's almost as if they don't really know. I let it be in that case because really I've tried and they won't listen to me. It's almost as if they've brainwashed themselves. Is my not saying anything anymore wrong? Anyway, your pancakes look good. Funny thing! I'm going to be making stir fry. I've been thinking of it for sometime, WAY before reading here. The only thing is I can't decide on rice or noodles. Which do you think I should use? Have you ever used rice? I know this is based on stir fry pasta but I still can't make up my mind. LOL How do I decide? Plus, how do you know which to get? It's a small thing in the bigger picture I suppose but still, I wonder. Anyway, great read. It's got me thinking.
Thank you for reading and thinking about this article.
Implementing changes in one's life is a complicated matter...there are always many variables to consider - it's almost as individual as fingerprints.
I think both noodles and rice are fine to use in a stir-fry. Noodles, of course, should be pre-cooked and rinsed to remove any surface starch. Apart from that, there are few other rules, so go with what works and tastes best.
Best of luck...and enjoy!
Great writing! Your insightful reflection on "The Buckwheat" melds beautifully with culinary exploration and personal growth, demonstrating a remarkable openness to new experiences and a deep understanding of life's nuanced lessons.
Thank you, Michael - that's really very kind of you!
I have buckwheat grains … if I grind them to make flour, will that be too coarse? And for the cookies, the recipe says “egg replacer” - I usually use flax or chia to make an egg replacer, is that suitable? Thanks!! Your buckwheat posts have inspired me to broaden my go to recipe range.
Excellent questions Sylvie...
Grinding buckwheat groats into fine flour requires a high-speed blender or robust coffee grinder. Expect to grind for about 2 minutes to obtain a fine powder, and be sure to strain the flour after the grinding. I typically forego grinding groats into flour because of the risk of overheating or damaging my blender. For me, it is easier to buy the flour.
Flax or Chia 'eggs' work well as a binder. In the case of Zaletti, binding is exactly what's needed. I chose the starch-based 'egg replacer' solution here because buckwheat flour can become rather stodgy in baked goods - and that would be my concern in using the flax or chia solution. Give it a try, though, and begin with 2 teaspoons of ground flax mixed with the liquid ingredients. The dough should hold together when formed into an oval shape. Add a touch more liquid to the dough if it feels too crumbly...
Best of luck - let me know how it goes with the grinding and flax egg alternative.
Thanks for reading!
Thanks Jack - what is the starch based egg replacer? Did I miss that?! 😊
There are several different options available, depending on where you are in the world. I use something like the Vegan Egg Replacer from Bob's Red Mill (potato starch, tapioca flour, baking soda, psyllium husk)... It's easy to find something like this online or in a store catering to vegan products.
I use either gram (chickpea) flour OR aqua faba from a jar of cooked chickpeas as a vegan egg replacement.
I enjoyed reading HCA's cautionary tale. I can't say I've cooked much with buckwheat. I did make pizzocheri once some years ago and keep meaning to go back to it but haven't had the chance. That pumpkin syrup is a genius touch. What a great way to use up the pumpkin liquid. Thanks for the kind mention. Honored!
Thanks, Chapin. Hmm...I bet those buckwheat pancakes you plan to make will be killer. Freshly milled buckwheat - that's what I'm dreaming about.