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Strawberry buckwheat pancakes

>> Saturday, July 25, 2015

Good to Know

Buckwheat is gluten-free and rich in minerals, fiber and protein; flaxseed adds omega-3s. 


  • 2/3 cup rolled oats
  • 2 tablespoons flaxseed, toasted
  • 3/4 cup red mill buckwheat pancake waffle flour
  • 1 1/4 cups coconut water
  • 2 teaspoons baking powder
  • Scant 1 teaspoon sea salt
  • 2 tablespoons pure maple syrup
  • 1 tablespoon Olive oil
  • 1/4 cup finely chopped walnuts
  • 1 pint strawberries, hulled and sliced, for serving


1. In a blender, pulse oats and flaxseed until ground into a coarsely textured flour. Add buckwheat flour, coconut water, baking powder and salt and blend until well mixed. Blend in maple syrup and oil.


Jalapeno Lime Hummus

>> Saturday, July 18, 2015

Serves: 4-6
  • 1 15 oz Can chickpeas, drained and deskinned *
  • 2 Tbsp Cilantro, roughly chopped
  • 2 Cloves of garlic, peeled
  • 1 Tbsp Jalapeno, roughly chopped (about 1/2 a jalapeno)
  • 1/2 Tbsp Fresh lemon juice
  • 1 Tbsp Fresh lime juice
  • Pinch of Salt and Pepper
  • 1 1/2 Tbsp Olive oil
  • 1 Tbsp Water
  1. Place first seven ingredients,  in a food processor and blend until smooth.
  2. With the machine running, stream in the Olive oil and water and continue processing until super creamy and smooth.
* to deskin the chickpeas, drain and rinse them and then pour them onto a kitchen towel. Pick each one up and lightly rub your fingers together and a thin, papery skin will come off. Discard that and repeat with remaining chickpeas.
Recipe is from



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