Tasty Tuesday 11/6: Buckwheat Flour

Today we praise the delicious, earthy, and nutty Buckwheat flour! Buckwheat flour is naturally gluten free (as it is not related to wheat at all, but rather the seed of a flowering fruit!) and high in protein! It is perfect for pancakes, brownies, bread, and much more! Head to the Student Food Co Op Bean Basket to get yourself some of this super whole grain flour and make these incredible recipes and make sure to jam to our Buckwheat Playlist while you’re feeding your soul! Playlist: https://open.spotify.com/user/duw2cz3q0rhhodijwwd5r5mc1/playlist/66Z6Jwch96oIxFIQ4r82ve?si=Bb18Bmn1RRqFcByo_2kRsARECIPESBuckwheat Pancakes/CrepesMakes about 10 Takes about 20 minutesIngredients1 cup buckwheat flour1 Tbsp flaxseed meal1 ¾ cups non-dairy milk1 pinch salt1 Tbsp olive oilShake of cinnamonMashed ripe banana (optional) (emma puts mashed banana in most things)MethodsMix all the things! It should be a very thin batter.Oil and heat a pan on medium heat.Splash some batter in there. Maybe a third cup or so at a time. Flip when the batter is bubbly throughout pancake. Enjoy with sliced banana or jam :)5 Ingredient Buckwheat BreadIngredients½ cup almond milk or water¼ cup olive oil1 cup plus 2 tablespoons buckwheat flour½ teaspoon baking soda½ teaspoon saltMethodsPreheat the oven to 350° F and grease a baking sheet with a little olive oil. In a mixing bowl, stir together the almond milk and olive oil. Add the buckwheat flour, baking soda, and salt; mix well. Let sit couple minutes to thicken. Form into a 2” wide baguette shape on the baking sheet and cut a few slashes on top with a bread knife. Bake for 25-30 minutesCabbage Soup With Buckwheat DumplingsMakes 6 Servings, takes 1.5 hrs (looks like a lot but worth it)IngredientsFor the soup:2 teaspoons whole caraway seeds1 ½ teaspoons whole coriander seedsabout 7 ounces sliced mushrooms1 medium Granny Smith apple1 medium yellow onion, small diceFreshly ground black pepper4 teaspoons stone-ground mustard1 medium cabbage and thinly sliced¾ teaspoon kosher salt, plus more as needed4 cups vegetable broth3 cups waterFor the Dumplings:1 ¼ cups all-purpose flour¾ cup buckwheat flour2 teaspoons baking powder2 teaspoons kosher salt1 teaspoon freshly ground black pepper1 cup milk or alt milk2 tablespoons unsalted butter or vegan butter, melted and cooled slightlyMethods:Toast caraway seeds and coriander seeds in a skillet for 4 minutes or until fragrant, let cool. Crush seeds slightly using a pan.Brown mushrooms in oil in the bottom of a large pot. Grate the apple on the largest holes of the grater. Add the apple with any juices, onion, toasted seeds and salt and pepper to taste to the pot. Stir occasionally until onion is soft.Stir in the mustard, cabbage, ¾ teaspoon salt, pepper to taste and cook until cabbage is slightly wilted. Add vegetable broth and water, increase heat to high and bring to a simmer.To make the dumplings: Whisk together flours, baking powder, salt, and pepper in a large bowl. Stir in the milk and melted butter until the dough just comes together (it will be very thick)After soup is simmering, reduce heat to medium low. Drop a heaping tablespoon of the dough in the soup and repeat until all dough is used. Cover with a lid and cook until the dumplings are fluffy (10 minutes). Enjoy on a cold day!!Mulled Wine Cranberry Galette with Dark Chocolate Ganache (v, gf option available)Makes 8 Servings40 minutes active prep time3 hours and 20 minutes totalIngredientsFor the Crust1 stick (½ cup) very cold vegan butter (or unsalted dairy butter) cut into ½ inch cubes⅓ cup buckwheat flour1 cup all purpose flour (or gf all purpose flour if needed)1 teaspoon salt3 tablespoons sugar¼ cup ice waterExtra flour for dustingFOR CRUST WASH: 1 whisked egg or a little alternative milkSugar for SprinklingFor the Filling2 cinnamon sticks3 Star Anise pods2 cups fresh cranberries¾ cup + 2 tablespoons sugar¼ teaspoon ground clovesJuice and zest of half an orange (reserve other half for slicing)½ cup red wine⅓ cup water1 ½ tablespoons cornstarch1 ½ teaspoons vanilla extractFor the Ganache1.5 ounces dark chocolate (not chips): I use Endangered Species 88% bar with the panther on it!½ cup alternative milk (If not making vegan, use heavy whipping cream)½  tablespoon red wineMethod: NOTE: Crust must chill for at least 2 hours after being prepared before assembling/bakingFor the Crust: If a food process is available, add the flours, salt, and sugar and pulse until combined. Scatter the cubes of butter on top of the flour in the processor, then pulse for three half second intervals. At this point, you want to check the size of your butter pieces, as you want them processed into pea sized balls in the flour (this leads to a flakier crust!). Once you have pea sized butter crumbles, slowly add ¼ cup ice water, pulsing at 1 second intervals just until a mass is formed. If not using a food processor, place flours, salt, and sugar into a bowl and whisk until combined. Scatter butter pieces over flour and with your hands (or a butter/dough cutter) cut the butter into the flour by breaking it up with your fingers and squishing it into the flour until the butter is worked into dough into pea sized balls. Drizzle the ice water over the mixture and work it in, raking it with your fingers and squeezing it with your hands until a mass is formed. At this point, you want to turn the dough onto a floured surface and finish forming the dough there. Using the palm of your hand, push the dough onto the surface and push away from you then fold it back onto itself. Turn the dough and repeat 3 more times. Form dough into a ball, wrap in plastic wrap, and place in fridge for at least 2 hours. For the Filling: Heat a medium saucepan over med-high heat and place cinnamon sticks and star anise pods. Toast for about 30 seconds, shaking pan to move them around. Add 1 cup of your cranberries, HALF A CUP of the sugar, ground cloves, the water, orange zest and juice, and red wine and stir until fully incorporated. Bring to a boil, then reduce heat to medium low. Let the mixture reduce for about 10 minutes, stirring occasionally. Add ½ tablespoon of cornstarch, stir, and let mixture continue to reduce for another 20-25 minutes. By the end, it should be a jammy texture. Scoop into medium sized bowl. To the medium bowl with the jammy cranberries, add the other cup of fresh cranberries, 2 tablespoons of sugar, 1 tablespoon of cornstarch, and the vanilla extract. Mix until incorporated. Set aside. FOR DECORATION (optional): slice remaining half of orange into three ½ inch rounds, then lay flat and cut off rind so that you have little hexagon orange slices. Assembly, Baking, and the Ganache:Preheat oven to 400 DegreesOnce at least two hours have passed, remove dough from fridge and plop onto a floured surface. With a rolling pin, roll dough out into a 14 inch round (it doesn’t need to be a perfect circle), flouring the underside and turning dough as needed. Once your dough is fully round, transfer to a parchment lined baking sheet. Scoop cranberry mixture into the center of the dough and VERY GENTLY spread until even, leaving a 2 inch border of dough around edges. Fold dough up and over the filling allowing the folded dough to overlap slightly. Wherever your cranberry filling is exposed in the middle of the galette, place your three orange slices (this can be omitted). Brush crust with alternative milk (or egg if using) and sprinkle the whole thing with sugar. Bake for 40-50 minutes, or until crust has browned edges (this would normally say golden brown, but due to the fact that buckwheat makes the dough darker, it is okay that the finished product has a darker hue. However, check frequently after the 40 minute mark to make sure not to burn the galette). Remove from oven, let cool for 10 minutes. While the galette is cooling, chop the chocolate into small pieces and place in a microwave safe bowl. In a microwave safe cup, microwave the milk for about a minute. Add the red wine into the chocolate and slowly add hot milk a little at a time, whisking after each addition. Continue adding milk until the ganache is smooth and still thick, but can be easily drizzled. If your milk is not hot enough, microwave the chocolate for 10 seconds and whisk until desired consistency. Drizzle ganache over galette in any pattern your heart desires and serve with whatever the heck you like 🙂