I have been experimenting with buckwheat for a while and have found that my family does well with it as a wheat alternative. I had been making it with egg (in this recipe), but found I was going through my eggs too fast and I’d rather enjoy the flavor of my eggs with vegetables. I decided to try it without egg and see how it would come out. The results were fantastic and even tastier than with egg, although both versions are wonderful. The key is to use a good amount of cooking fat such as grass-fed butter, ghee, coconut oil or olive oil. Also I had only been experimenting on non stick, but I am getting used to using cast iron for these which is much better.
**The batter can be made and kept in the fridge for about 5 days, just shake with the lid on prior to use, you can use the batter cold.
These buckwheat flat-breads can be used in place of tortillas, pita bread, and other flat bread or wrap and can be thinned with water out and used as crepes. See the end of this post for ideas that I have made using this batter recipe.
Ingredients:
- 2 C filtered water or raw milk or non dairy milk
- 2 Tbs acid medium such as lemon juice, apple cider vinegar, or homemade whey
- 2 Tbs grass-fed butter, ghee, EV olive oil or EV coconut oil
- 1 ¼ C buckwheat groats (raw, light green color) or buckwheat flour (not the black one)
- 1/2 tsp. unrefined salt
- Additionally, you will need butter, ghee or coconut oil to grease pan
Instructions to make the batter:
- Wash buckwheat groats well, skip if using flour.
- Blend all the ingredients in a blender and leave on the counter to soak for 24 hours.
- The liquid will begin to separate, just shake well before using.
Instructions to make the flat-bread:
(This one is a 6 inch pan, you can use smaller or bigger, but you will have to get used to it)
- Heat a pan on med-low and add cooking fat – about 1 tsp., make sure the pan is well coated.
- Scoop out batter or pour it straight to the pan, enough to just cover the bottom, move the pan around if you need to make sure it is well coated with batter.
- When the top becomes dry and edges start to lift off the sides (see pic below), it is ready to flip (this can take about 2-4 minutes depending on the pan and heat you are using)
- Once you flip it, cook it on that side for about 1 minute or until its similar in dryness to the other side.
- You may need to cook again on either side, you will know when it’s done when you don’t see stick batter anymore.
NOTE: These are NOT supposed to be dry, they are moist and flexible, so when I say dry, it’s like when your making a pancake and you flip it once one side is dry.
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Ideas on what to do with these:
After I make a thick crepe with soaked buckwheat batter, I simply topped with pizza sauce (homemade), mozzarella cheese and pepperoni. They were a great treat for the kids.
After making soaked buckwheat tortillas, we made shredded beef tacos. I cooked a chuck roast only seasoning with salt in the oven at 300 degrees for 4 hours, then shredded with a fork. We made homemade salsa with cilantro, tomato, green onion, lemon and little salt and olive oil. We also made homemade guacamole using avocado, garlic, salt and lemon. With everything on hand, we assembled our tacos, they were incredible!!!
A Nutritional Makeover 