Here are the ingredients:

1 package of firm tofu

50 -100 g natural sweetener of your choice

2 cm vanilla pod, scraped seeds or 2 tsp vanilla extract, optional

3 tbsp flour. Use buckwheat for the gluten-free version but otherwise, I like to use spelt, oat or wholewheat flour.

2 tbsp fresh lemon juice

1tsp grated lemon zest

Organic ingredients are always recommended.

Method:

Blend all cake ingredients until smooth in Vita-Mix, blender or food processor. Then pour into greased (I use coconut oil) cake form and bake in a preheated oven 180C for about 20-30 mins or until set. When baked, cool and refrigerate. You can serve it plain or with the following topping.

Topping:

200 g fresh fruit (I used raspberries), washed and green parts removed

1 tbsp agar flakes (sea vegetable gelling agent)

2 tbsp water

2 tbsp maple syrup or any natural sweetener.

Blend all topping ingredients until smooth in Vita-Mix, blender or food processor. Pour into a saucepan and cook until the mixture has thickened (about 5-10 mins). Taste for sweetness and add more maple syrup if needed. Pour the mixture over the cake and return it to the fridge to cool and let the topping set firmly before serving.

Enjoy and let me know how did it go! 

The post Berry Tofu Cheese Cake (vegan and gluten-free) appeared first on Lenka Pagan.

Despite the name, buckwheat is not related to wheat, as it is not a grass. Instead, buckwheat is related to sorrel, knotweed, and rhubarb. Because its seeds are eaten and rich in complex carbohydrates, it is referred to as a pseudocereal. The cultivation of buckwheat grain declined sharply in the 20th century with the adoption of nitrogen fertilizer that increased the productivity of other staples.

The name ‘buckwheat’ or ‘beech wheat’ comes from its triangular seeds, which resemble the much larger seeds of the beech nut from the beech tree, and the fact that it is used like wheat. The word may be a translation of Middle Dutch boecweite: boec (Modern Dutch beuk), “beech” (bhago-) and weite (Modern Dutch weit), wheat, or may be a native formation on the same model as the Dutch word.

Source: Wikipedia

Buckwheat contains no gluten  so it may be eaten by people with Coeliac disease or gluten allergies. Many bread-like preparations have been developed. Buckwheat, quinoa, or amaranth eaten in moderation apparently do not cause problems for most Coeliacs. So, it can be a good substitute for wheat, oats, rye and barley in a gluten-free diet.

I have given my son these delicious organic buckwheat crackers (http://www.amisa.co.uk/product-474-2.html) since he was a toddler. They make an ideal nutritious snack and he loves them!

Energising and nutritious, buckwheat is available throughout the year and can be served as an alternative to rice or made into porridge. Buckwheat is a very good source of manganese and a good source of copper, magnesium, dietary fibre and phosphorus. Buckwheat contains two flavonoids with significant health-promoting actions: rutin and quercitin. The protein in buckwheat is a high quality protein, containing all eight essential amino acids, including lysine.

 Buckwheat Muffins

You wouldn’t guess that these muffins don’t contain dairy or egg.
They are so moist and delicious and eaten very quickly every time
I bake them.

Ingredients

70 g unrefined sweetener (I used Xylitol)

2 tsp molasses

100 g coconut oil

130 g buckwheat flour

2 tsp baking powder

4 tsp cocoa powder

10 tbsp water or more

Method

1. Put the sweetener, molasses and coconut oil into a bowl and mix well.
2. Add the buckwheat flour, cocoa powder, baking powder and water. Mix well. The mixture should have a very soft dropping consistency. If not add a little more water.
3. Pour the mixture into paper cupcakes and bake in a pre-heated oven 160-180C. Depending upon your oven, they should be ready in about 10 minutes. If you’re unsure insert a toothpick into the middle of a cake – if it comes out clean, they are ready.
4. Store in the airtight container. Enjoy.

Have you made anything with buckwheat yet? I’d love to hear from you if you have.

The post Buckwheat – a gluten free staple appeared first on Lenka Pagan.