Wednesday, December 18, 2013

Comparing Buckwheat Flours

In the process of experiementing with gluten free flours more, I noticed the buckwheat I ground fresh was a uniform creamy white color and the buckwheat flour purchased was much darker with black speckles throughout.  The whole buckwheat is green buckwheat, and the pre-ground is black buckwheat.  The green is a nice substitute for all the flour in the apple crisp bake: (no one noticed any difference) and the black buckwheat is really good in the easy crunchy crackers, along with making them a very attractive color.  More uses for buckwheat in the future-  it is quickly becoming my favorite gluten free grain.

                                            green buckwheat flour    black buckwheat flour

My apologies for the time it has taken to make the recipe book available online; that will change in the next week or two.
Have a joyous and blessed day!

Tuesday, December 10, 2013

Kale Chips

I love kale; nutritious, but sturdy.  A couple weeks ago the temperature ranged from roughly 18-58 degrees F, the next 10 days between 25 and 40, and the Winterbor kale popped back every time!  The spinach and arugula hung in there through the nights in the upper 20's, but nowhere near as long as the kale.  It does have its limit though so it was time to pull all but the last couple.  The kale crisp recipe in the book reduces a lot of kale down to a smaller more concentrated amount to store in jars for snacking later, or to crunch up and throw in soup.  Tossing and baking a smaller amount to eat up in a few days though produces a lighter snack with a little less concentrated kale flavor.  They're like potato chips- you can't eat just one!

What you'll need for these (in approximate amounts) is as follows:

3/4 pound kale, midribs removed before weighing (1-2 bunches: if washed, dry before weighing)
3-4 T extra virgin olive oil
1/2 tsp garlic powder (or 1/2 T fresh minced)
1/2 tsp + whole salt

Toss the kale with 3 T oil, then the powder and salt.  If at least 90% of the Kale leaves aren't lightly coated with oil, toss in up to one more Tablespoon oil.  Spread a single layer of leaves onto a cookie sheet with sides.  Bake in a 275 degree F oven for 10 minutes, flip over as best you can, and bake another 5-10 minutes until light and crispy.  Cool completely.
Thanks for the idea Kristy!