Buckwheat groats are the newest addition to the diet.
I've made the following with presoaked (8 hrs)
buckwheat groats. These have to be washed well - there's some slime that needs to be sloughed off.
1. Buckwheat kanji:
Dry the presoaked groats, and roast well with a little ghee. If you don't want to presoak, that is fine, I just think that the presoaking somehow makes the grain easier to digest.
pressure cook with some saffron, cardamom and a fruit (apple or pear, you can use a banana if its ok to use).
Blend with 2 tsp nut milk (optional) and some honey (optional).
2. Buckwheat adai: grind presoaked groats, cilantro, curry leaves, cumin, green chillies, salt to taste - add as little water as needed to make adais (pancake batter consistency). Add finely chopped veggies (onions, cabbage,grated zucchini, carrots) as desired. Pour ladlefuls of batter on a hot griddle and spread. turn over when golden brown and serve hot.
You can also add sprouted mung, or presoaked toor/split pea dal to the groats while grinding the batter. ( 1 dal: 4 buckwheat ratio)
3. Buckwheat idlis
Make batter as for buckwheat adai, skip the veggies/dal. Add 1 tsp of baking soda and pour into idli moulds.
These idlis came out a little hard, but still workable. I tailored this recipe by adding fresh shredded coconut, 1 zucchini and about 1/2 bunch of spinach. This seems to make the idlis a lot softer. The taste is reminiscent of the savory version of "
Nonb Adai"
Adapted from Elaine Gottschall's Peanut Butter Cookies, Breaking The Vicious Cycle (BTVC)
The cookies are crumbly and fairly decent. I think I prefer the almond flour cookies for taste and texture, but this is a good alternative - high in fat but low in oxalates which makes it BED-friendly.
