Buckwheat Hazelnut Pancakes

This recipe is originally from Whole Life Nutrition. I made a few changes. First I used EnerG-Egg Replacer instead of eggs since my body can't tolerate them right now. Second I soaked the buckwheat and hazelnut meal the night before in a mixture of 1 cup rice milk and 1 tsp of lemon juice. Read more about the benefits of soaking grains HERE. One last note is that I have made this same recipe by swapping out the buckwheat flour for a mix of teff and quinoa flour, it tasted just as good.

Quick note on soaking that I learned this week from my NTA course:
Soak, sprout, ferment, or naturally leaven all seeds, nuts, and grains.

• All grains contain phytic acid in the outer layer of bran.
• Phytic acid combines with calcium, magnesium, phosphorus, sodium, and zinc in the intestinal track and blocks their absorption.
• This can lead to serious mineral and bone loss.
• Soaking grains allows enzymes, lactobacilli, and other organisms to break down and neutralize the phytic acid, allowing us to access the nutrients in grain and digest them effectively.
• Did you know that the original instructions on Quaker Oats called for overnight soaking? Maybe I should start a petition to have them put it back on the label!

I tested some of the batter in the waffle iron as well. Turned out good as long as the iron was well greased with ghee/coconut oil.

Ingredients:

• 1 3/4 cups of freshly ground buckwheat flour
• 1 1/2 cups of freshly blended hazelnut meal
• 1/4 cup of tapioca flour
• 1 1/2 tsps baking powder
• 3/4 tsp baking soda
• 1/2 tsp sea salt
• 3 cups rice milk
• 1 tsp lemon juice
• 2 tsps egg replacer (or 2 eggs)
• 4 Tbs water
• 3 Tbs honey
• 3 Tbs melted coconut oil

Directions:

1. Mix 1 1/2 cups of rice milk with 1 tsp of lemon juice. Whisk this into the buckwheat flour and hazelnut meal. Cover and let soak overnight at room temperature.
2. In a small bowl whisk the tapioca flour, baking powder, baking soda, and sea salt together. 
3. In a medium bowl whisk the egg replacer with water until frothy and then mix in the honey, coconut oil, and the remaining 1 1/2 cups of warm rice milk. 
4. Finally, mix the wet and dry ingredients into the soaked buckwheat-hazelnut mixture, just until combined. Add extra milk if batter seems too thick. 

My Favorite Corn Bread Recipe

I found this recipe at Whole Life Nutrition, it's the best corn bread recipe I've ever had. I tweaked my recipe just a little bit. Instead of sorghum flour I used a mix of brown rice and buckwheat. Instead of coconut sugar I used raw honey. T Also I soaked the corn meal, buckwheat, and brown rice flour in rice milk with a little lemon juice overnight to reduce the phytic acid.

This recipe has been shared with Real Food Wednesday, check out other real food recipes on Kelly's blog.

 They are light and fluffy

Cut in half and spread ghee and honey on for a tasty treat!

Ingredients:

• 1 1/2 cups organic corn meal
• 1/2 cup brown rice flour
• 1/2 cup buckwheat flour
• 1/4 cup tapioca flour
• 1 Tbs baking powder
• 1 tsp sea salt
• 1/4 cup flax meal
• 1/2 cup hot water
• 1/3 cup honey
• 1/3 cup melted coconut oil
• 1/3 cup applesauce
• 1 1/2 cups rice milk

Directions:

1. Whisk the corn meal, brown rice flour, and buckwheat flour together in a large bowl.
2. Mix 1 cup of rice milk with 1 tsp of lemon juice. Pour into the dry ingredients and mix until damp. Cover let sit overnight or for 12 hours.
3. In the morning preheat the oven to 350 and grease muffin pans
4.  In a small bowl mix tapioca flour, baking powder, and sea salt together.
5. In a medium bowl mix together the flax meal, hot water, honey, coconut oil, applesauce, and 1/2 cup of rice milk.
6. Whisk in the wet ingredients with the soaked corn meal mixture. Then mix in the tapioca flour mixture as well.
7. Fill the muffin tins to the top and bake for 25-30 minutes, when the tops start to become golden brown. Let cool for 5 minutes and then remove from the pan to cool further.