Buckwheat. One of those cheeky gluten free grains that could fool the best of is into thinking it's a no go for coeliacs and those with wheat intolerance. But despite the name, it is not in fact wheat, and perfectly ok for anyone needing to steer clear of gluten or wheat in their diets.
With a rich, nutty flavour this flour packs a punch in the nutritional stakes. It is full of amino acids, vitamins and minerals (an extra little punch there for my vegan lovelies) as well as being extremely versatile in cooking. What a powerhouse of a grain...
When Clearspring sent me their new buckwheat range, the flour was definitely the item I am most used to; It appears in a lot of my gluten free baking. When thinking about what to make I wanted something simple, nutritious and that felt a little naughty (it's me after all). Packed full of good fats, mineral rich molasses and plenty of fibre this nutty, chocolate chunk banana bread fits all those boxes and more. Jazz it up or down as you please. The simple, moist texture is dreamy for many a combination.
I'm that person that prefers the cake batter to the cake, the cookie dough to the scrumptious final product, warm out the oven. Maybe I'm impatient. Maybe I am just greedy. But I will take those names and eat my cookie dough raw... right out the bowl thank you (I mean who wants more washing up?)
A few weeks back I made a nutty almond and PB mix, studded with little chunks of chocolate. Simple, but oh so good. I however have a habit of getting into one of my "baking moods" which means I dance and twirl my way into the kitchen and start throwing stuff in a bowl- hoping it will turn out edible. This is great for my (and my housemates) stomach, not so great for my recipe book that contains many a blank page thanks to my kitchen twirling.
This however is super simple. Basic, in the cupboard ingredients that means, on this mind-week slump, you can probably cure your Wednesday blues right now.
So grab, spoon, stir and swirl. Tweak to your taste and see what works.
Ice-cream is life. It should be starter, mains + desserts. Back, many years ago, I went to the cinema and visited the Ben + Jerrys counter (of course). I somehow used my persuasive powers to try every flavour there, in excess of 30 magical mixes. "So you didn't even need to buy ice-cream?" I hear you say. Of course I bought some.. Three scoops, extra sprinkles.
Sadly the days of being able to visit my boyfriends Ben and Jerry are long over. My love of ice-cream, however, is not.
Do you remember choc ices? Those miniature bricks of vanilla ice-cream covered in a hard chocolate shell. As my housemate said.. he would find them deep in the depths of his Grandma's freezer when he went to visit as a child. At 27, I still want these beauties in my life. And I'm not the type to settle for a simple "you can't eat those Pheebs". Nope. Instead, I make it from scratch, and enjoy every chocolatey, sweet moment.
So if you are like me, your mouth is watering right about now. And if you are in England you're quietly asking "but it is 3'c outside, can I really make ice-cream? Yes, my friend. Yes you can. So go forth, make these beauties and enjoy. You wont regret it. (What's more it is super easy and quick to make. You just need to wait for the ice-cream to set.)
Ingredients: (Makes 3)
Hey.. I'm Phoebe, the woman behind Cake + Cucumber. Here in the blog page, I want to share with you some of our popular recipes, sprinkled with thoughts + odd rant of a twenty-something woman. Re-create, join the conversation and, most of all, enjoy. (Remember if you sign up for the newsletter you get exclusive recipes + discounts on our products).