Buckwheat Crepes with oven roasted Rhubarb

High fives to all the amazing cooks and chefs out there at the moment championing wholefoods and more healthful and mindful ways of eating. I feel an amazing shift happening towards a more natural and delicious way of conscious eating and farming, and it’s so great to see it becoming more mainstream. I have been adding to my cookbook collection because there are so many gorgeous books out there that I find them hard not to take them all home. There are so many exciting, vibrant recipes that I can’t wait to whip up and I’m sure I will be feasting on them coming into Spring and Summer.

Buckwheat Crepes with oven roasted Rhubarb

One gorgeous book that I bought a little while back is My Petite Kitchen. Eleanor Ozich is a gluten free rock star, making special food delicious for all the right reasons. She cooks from a place of love (you can just tell) and her pictures are just so pretty, they really do make it all feel like home.

I bought her book without even opening it (yes, I knew if would be that good) and it has proven to be a mega source of gluten free inspiration. I have it literally post-it noted all over.

She sounds really, really nice and has just opened a cafe, and I tell you, if I lived in New Zealand I would be down there for some lunch quick smart.

This recipe was inspired by her Buckwheat Pancakes; mine are crepes because that is what my kids want to gobble at the moment and I served them with some oven baked rhubarb. Gluten free, refined sugar free, just get them into you. Preferably whilst still in bed, or at least in your pyjamas.

Buckwheat Crepes with oven roasted Rhubarb

For the crepes:

130g buckwheat flour
310ml milk
2 beautiful organic free range eggs

Whisk together the flour, milk and eggs until nice and smooth. Simple huh.

Heat a little coconut oil or butter in a fry pan (I have a little flat cast-iron crepe pan and it is awesome, go and get yourself one if you really like crepes, you won’t regret it). Heat the pan until just before smoking point, you need the pan to be hot before you try and make your first crepe.

Pour a ladle full of crepe mixture into the pan, and swirl it around quickly to create a thin, even layer. Pour any excess mixture out of the pan and back into the bowl, ready to make the next crepe.

Cook the crepe until it is just opaque, and you can run a rubber spatula around the edges of the crepe. It won’t take long to cook if the crepe is thin enough. Truth be told, the first crepe probably won’t turn out right (sometimes I’m lucky and the first one works out, but honestly if you tear the first one then cook’s treat for you). With your rubber spatula flip your crepe over and cook on the other side for just 10 or 20 seconds more, until the little bubbles on the second side are just browned. Slip it out of the pan and onto a beautiful plate that is magically waiting there for you, begging to be filled with a little stack of crepes.

Keep cooking crepe by crepe, keeping the first ones warm in a low oven on their beautiful plate, but covered by some tin foil so they don’t dry out. Do a little dance, shuffle in your slippers and give yourself a high five. Yay, crepes!

Drizzle them with maple syrup if you want to, and maybe some creamy yoghurt.

And if you do prefer your breakfast whilst reclining, these keep well in the fridge, so you can make them the day before, then wrap them well and pop in the fridge waiting to be warmed up by your loved one in the oven the next morning, to serve you breakfast in bed.

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Oven Roasted Rhubarb

One bunch of beautiful pink rhubarb, ends and leaves discarded
2 or 3 tablespoons of stevia
Juice of half a lemon

Cut your rhubarb into little finger sized lengths. Place into a glass or ceramic bowl.

Sprinkle the rhubarb with the stevia and lemon juice and shake it all about. I am vague here about the stevia because personally I like rhubarb a little on the tart side, but some of us out there (well, pretty much everyone else that lives at my house anyway) like things a little sweeter, so you can add more. And if sugar doesn’t bother you, then go ahead and use brown sugar, oh my, it will be delicious.

Preheat your oven to 180 degrees C.

Let the rhubarb, lemon and sweetness mingle for 20 minutes of so, until they are juicy friends.

Pop the rhubarb and juices into a deep roasting pan (like a brownie tin, something with some depth to hold the juices) and cover with a piece of tin foil. Roast in the oven for around 20 minutes or a little less, rhubarb loses it’s shape quickly, so if you’d like the pieces to retain their roundness, check it after 15 for tenderness.

Eat.

Amazing photography by Sarah of Love Katie and Sarah, thanks S xx

roasted rhubarb

strawberry + rhubarb crumble muffins, a recipe made for mixing it up

rhubarb

Are you a list writer? Or more of a free spirit, able to roll through life and summon the gods of ‘winging it’?

I confess, I am a bit of a list writer. Believe me, I often wish it weren’t so. But writing things down helps clear my mind for other, more fun things. Otherwise I am constantly reciting the things I need to do, hoping not to forget anything. Pen and paper help me out with that. But when it comes to food, that’s where my hidden free spirit is really allowed to shine.

StrawberryRhubarb

Yes, this may mean that I am always without one thing we really need, but hey, this just inspires extra creativity, right? When it comes to savoury food, I hardly ever have a plan when I start to cook. An idea, yes, but rarely an end. Maybe this is why I find it hard to ever cook a recipe as it is written, and why it is even harder for me to write one, because I usually end up throwing in a bit of this and a pinch of that, never really measuring, just going with the flow… anyway, here is a recipe just for the likes of me, where you can add whichever fruit takes your fancy and it will always turn out super delish.

Strawberry and Rhubarb Crumble Muffins customised from Classic Earth Market muffins found in Wholefood Baking by Jude Blereau

CookedMuffin

  • 1 quantity cinnamon and nut crumble topping
  • 400g fruit of your choice, chopped into good-sized chunks
  • 130g white spelt flour
  • 145g wholemeal spelt flour
  • 2 1/2 teaspoons baking powder
  • 75g rapadura sugar or raw sugar
  • 125ml milk
  • 125ml buttermilk, kefir milk or yoghurt
  • 1 egg, at room temperature
  • 1 teaspoon vanilla extract
  • 80g unsalted butter, melted and cooled a little

Preheat the oven to 180 degrees C. Place paper cases into a 12 hole muffin tin.

For the dry mix, place the flours, baking powder and sugar in a bowl and give it a good whisk, breaking up any lumps. Add your chopped up fruit (keep it chunky so you get good fruity bits in your cooked muffin) and stir gently, giving the fruit a light coating so it doesn’t clump together. I used rhubarb and strawberries as they were calling my name, but here is where you get to make it your own! Choose whichever fruit is calling to you, bananas, berries, plums, figs… you get the idea, it’ll all be good. If your fruit is on the fragile side, we’ll add it later so it doesn’t get smooshed.

For the wet mix, place equal amounts of the two milks in a measuring cup to make 185ml. Add in the egg, vanilla and cooled, melted butter and whisk together.

Fold together the wet and the dry mixes gently, until just combined. Here is where you add that extra milk if you feel you need to. And if your fruit is fragile you can fold it in now too.

MuffinMix

For the topping combine 70g raw nuts (I used walnuts), 1 teaspoon ground cinnamon, 2 tablespoons desiccated coconut and 2 tablespoons rapadura sugar in a bowl. Please, please make the topping!! It makes these muffins a bit more special, and adds great texture. Trust me, do it!

Spoon the muffin batter into your cases, and sprinkle generously with the crumble topping.

ReadyForOven

Bake for 30-40 minutes or until golden. Remove from the oven, cool in the tin for 10 minutes, then remove from tin and cool on wire racks.

I must confess I didn’t have any wholemeal spelt, so I used only white spelt, and substituted in 40g hazelnut meal which I did have hanging around. Yes, I can never play it straight when it comes to cooking.

TrayBaked

And when you think they are just cool enough to eat, make yourself a cup of tea, call the kids into the kitchen and enjoy a quiet moment of freshly baked goodness.

These muffins aren’t super sweet, but they are beautifully light and pretty delicious. And as per usual when it comes to muffins, eat them as soon as you can! The same day is best, but if it is the following day, give them a gentle warm in the oven and they will breathe life anew. Enjoy.

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