Baking and dishes made from buckwheat flour and cereals (recipes)

Baking and dishes made from buckwheat flour and cereals (recipes)
Category: Yeast bread
Ingredients
Buckwheat pancakes
Flour 2 tbsp. l.
Buckwheat porridge 1.5 cups
Salt 0.5 tsp
Sugar 2 tbsp. l.
Cottage cheese 200 g
Sour cream 0.5 cups
Egg 2 pcs.
Cooking method

It is better to rub the curd through a strainer to make it more homogeneous. Mix the whole mass well and bake like ordinary pancakes

Buckwheat pancakes
Sift 100 g of buckwheat flour and 1/2 tsp of salt into a bowl. Make a depression in the center and add 1 egg. Pour in 300 ml of water gradually; make dough. Heat a few drops of oil in a skillet. Pour a little dough into the pan and fry on both sides. Serve with sweet and savory fillings
Buckwheat groats.
- buckwheat - 1 glass
- cottage cheese - 200g
- sour cream - 1/2 cup
- egg - 2 pcs.
- milk - 2 glasses
- salt - 1/2 tsp.
- butter - 2 tbsp. l.
- sugar - 2 tbsp. l.
Pour cereals into boiling milk and cook until thickened. After that, put the cottage cheese, passed through a meat grinder, sour cream, stir, add raw eggs, salt, sugar. Mix all this well and put in a shallow saucepan or in a pan, previously greased with butter and sprinkled with gluten-free bread crumbs (use corn flour instead), smooth with a spoon, grease with sour cream on top, pour 1 tbsp. a spoonful of melted butter and put in the oven for 40-50 minutes. Pour butter over the finished cereal. If desired, butter can be replaced with sour cream.

Buckwheat balls.
- buckwheat groats (done) - 200g
- cottage cheese (low-fat) - 250g
- egg - 2 pcs.
- sugar - 2 tbsp. l.
- milk - 2 glasses
- butter - 2 tbsp. l.
- salt to taste.
Rub the cottage cheese, add one egg, half the sugar, salt and stir. Boil buckwheat until half cooked. Bring milk to a boil, add butter, buckwheat and cook porridge. Cool the cooked porridge, combine with the egg, the remaining sugar and stir. Form cakes from the mass, put a little curd filling in the middle of each, pinch the edges and give the products the shape of a ball. Steam until tender. Serve the sour cream balls with herbs.

Buckwheat donuts with garlic.
- buckwheat flour - 800g
- yeast - 1/2 cup
- garlic - 2 heads
- oil - 1 tbsp. l.
Take 800g buckwheat flour, 1/2 tbsp. thick yeast, knead and place in a warm place to rise. Make donuts, boil in boiling water. When they come up, put on a sieve. Grind 2 heads of garlic with 1 tablespoon of oil in a mortar, put the donuts on a dish, pour over the sauce.

Carrot cakes.
- egg - 6 pcs.
- honey (liquid) - 250g
- almonds (ground) - 150g
- almond liqueur - 2 tbsp. l. (gluten -?: see the composition on the bottle.)
- carrots (grated) - 150g
- grated zest - 1/4 lemon
- cinnamon - 1/2 tsp.
- buckwheat groats (done) - 30g
- baking powder - 1/4 tsp.
- carrots (small) - 100g
- gelatin - 20g
- vanilla sugar - sachet
- cottage cheese (low-fat) - 500g
- lemon juice - 4 tbsp. l.
- cream - 250g
- pistachios (chopped) - 2-3 tbsp. l.
- carrots from marzipan mass for decoration.
Dough: Separate 3 yolks from the whites and rub with 100 g of honey into a foam. Then add 150 g of ground almonds, liqueur, grated carrots, zest and cinnamon. Pour in buckwheat prodel mixed with baking powder. Add the egg whites, whisked into a dense foam. Mix thoroughly. Spoon the dough into a greased and sprinkled dish with grated almonds. Bake the dough in the oven for 1 hour at 160C. Cut the cooled cake into equal rectangles. Filling: cut the peeled small carrots into slices and boil in plenty of water. Mash 3 yolks with 100 g of honey and vanilla sugar into a froth. Add cottage cheese and lemon juice. Dissolve the soaked gelatin in a little water over low heat with constant stirring.Mix it with some of the curd cream and add the remaining cream. Refrigerate for 1 hour. Then add the whipped cream and carrots. Put the filling on the pieces of cake, garnish with marzipan carrots and chopped pistachios and refrigerate for another 2 hours.

Gingerbread
Mix 200 g of buckwheat flour, 20 g of sugar, 1 tsp of spices (cinnamon, cloves, nutmeg), 1 tsp of baking soda and 2 tsp of ginger. In a saucepan, slowly melt 100 g of butter, 100 g. dark molasses * and 50 gr. molasses *, add to dry ingredients. Heat 150 ml of milk and whisk, add to the dough, then add 1 egg. Pour the dough into a greased baking sheet (about 15x20 cm) and bake in a preheated oven at 150 ° C for 60 minutes. Allow to cool before cutting into portions.

Tartlets with jam
Rub 50 grams of softened butter in 100 grams of buckwheat flour until the mixture resembles crumbs. Add 2 tablespoons of water, knead and form a smooth ball. Wrap in plastic and leave for 30 minutes. Then roll out the dough on a floured surface, cut out circles, put them in molds or on a baking sheet with indentations, put jam in the middle of each mug. Bake in a preheated oven at 170 ° C for 15 minutes.

Pecan Pie
Beat 50 grams of softened butter with 100 grams of buckwheat flour until the mixture resembles crumbs. Add 2 tablespoons of water, knead a soft dough, cover and leave for 30 minutes. Roll out the dough with a diameter of 18 cm and place on a round baking sheet. In another bowl, beat 100 g of molasses with egg, put on top of the prepared dough. Place 100 grams of pecans on top so that they emanate like rays from the middle, and bake in a preheated oven at 180 degrees C for 30 minutes. Serve hot or cold.

Three cheese sauce
Combine 50 g of butter, 50 g of buckwheat flour and 600 ml of milk in a saucepan. Beat over low heat until the white sauce thickens, then bring to a boil very quickly. Remove from heat, add 50 grams of grated cheddar cheese, 50 grams of crumbled blue cheese and 50 grams of parmesan cheese, plus a little salt and ground black pepper to taste.
For the chocolate sauce, replace all cheeses with 75 grams of plain chocolate and 50 grams of sugar. Cook in the same way.

Carrot cake
Beat 100 g brown sugar, juice and grated zest of 1 lemon, 1/2 tsp cinnamon and 100 g sunflower oil. Add 150 grams of buckwheat flour and 25 grams of pea flour, 100 grams of finely grated carrots and 1 tablespoon of water. Pour the dough into a greased and parchment-lined mold with a capacity of 500 g, and bake at 180 g C for 45-50 minutes. Allow to cool slightly and transfer to a wire rack. Make a fondant by mixing juice and grated zest of 1/2 orange with 150 g of powdered sugar, spread on the surface and walls of the chilled cake.

Nut cookies
Beat 125 g butter and 150 g sugar, then add 1 egg. Add 150 g of buckwheat flour, 1 tsp of baking powder, 100 g of chopped nuts and 2 tbsp of water. Spoon the cookies onto a greased baking sheet and bake at 180 ° C for 15-20 minutes.

Lemon sponge cake
Beat 150 g butter, 150 g icing sugar and 3 eggs. Mix 150 grams of buckwheat flour, 1 tsp of baking powder and juice and zest of 1 lemon. Pour into a greased deep round dish with a diameter of 18 cm. Bake in a preheated oven at 180 degrees C for 45-50 minutes. When the biscuit is ready, walk with a spatula between the walls of the form and the crust. Meanwhile, dissolve 75 g of icing sugar in the juice of 1 lemon and spread on the hot cake. When the cake has cooled, remove it from the mold.

Wow, how many recipes are in the topic of the day!