Monday, September 22, 2014

Quick Buckwheat Millet Bread

Couple of weekends ago I made a buckwheat grout bread.
I lived off this stuff as my morning snack at work.
Friday the last bites were destroyed SO
This weekend I knew I had to make another batch 
I needed this to put in my lunch this week!


3 different stores in the south end of Nanaimo
No Buckwheat grouts…..
No Chia seeds…..
No Masa Herina …..this is sorta unrelated since I just really wanted to make homemade Tortillas too 
BUt Totally frustrating and rant worthy

Almost ready to give up when I discovered in my pantry a lil bag of Buckwheat flour and a jar of millet I could grind into flour! YAY 
This bread turned out even better than the Grout bread 
too bad since the word grouts make the bread sound so sexy!
I think this is a great lil carb to pair with a yummy fall soup….a pretty green salad….or toasted with Nut butter 
(Tip: small jar + Tahini + Maple syrup + Cinnamon + Vanilla Extract = super yummy spread for toast!)

  • 1/2c + 2T raw buckwheat flour

  • 1/2c + 2T raw millet flour [ground from whole millet in a blender]

  • 2T chia seeds

  • 2T ground flax meal

  • 1/2c + 1T unsweetened almond milk

  • 3/4c water

  • 1/2t baking powder

  • 1T unsweetened apple sauce

  • 1T Graepseed oil

  • 1t Brown Rice Syrup

  • 1/2t salt

  1. Preheat oven to 375* and grease bottom + sides of a 9x9 square pan or line with parchment.

  2. Stir together buckwheat flour, millet flour, chia seeds, flax, baking powder, sucanat, salt + pepper in a medium sized bowl

  3. Add in water, nut milk, applesauce + oil and stir until just combined.

  4. Pour into pan, and evenly spread.

  5. Bake for about 42-46min, until golden brown + cracked all over the top.


*If you don’t have chia seeds, use 4T flax meal and vice versa.

*If you don’t have nut milk, you can use all water or cow’s milk.

*If you don’t have applesauce, you can use 2T oil.

*This should freezes well so it is always ready to pop into your lunch basket :)

Ashie Girl

Saturday, September 6, 2014

Oh She Glows-Classic Glow Bars

Have you checked out Oh She Glows?

Angela Liddon is this beautiful lady that makes beautiful food
If you have yet to check out her blog I would encourage you to check this out
click here
I love her pictures and blog so much I could not resist when she released her cook book
The internet is bursting with beautiful recipes and amazingly inspiring photos of food
BUT there is just something about a REAL cookbook
I love cookbooks!
yay recipes!
So these Glow bars are something Angela is famous for
They are packed with goodness and just the right amount of sweet.
The recipe calls for Rice Syrup
You might just think you can use honey or maybe maple syrup or agave
you know….like a liquid sweetener BUT DO NOT
The syrup is the only way to go do not substitute this
OR you will find yourself spooning this bar recipe in a crumbly mess on top of a yogurt parfait
WHICH isn't the end of the world trust me
BUT if you are aiming for a bar that will stick together spring for the rice syrup for sure :)

SO The recipe…..

Classic Glow Bars

1 1/2 Cups Gluten free rolled oats
1 1/4 Cups rice crisp cereal
1/4  Cup Hemp Seeds
1/4 Cup Sunflower Seeds
1/4 Cup unsweetened Shredded Coconut
2 TBSP Sesame Seeds
2 TBSP Chia Seeds
1/2 tsp ground Cinnamon
1/4 tsp fine grain sea salt
1/2 Cup plus 1 TBSP Brown Rice Syrup
1/4 Cup Peanut Butter or Almond Butter
1 tsp Vanilla extract
1/4 Cup mini Chocolate Chips

Makes 12 Bars * Prep Time 15 Mins * Freeze Time 10 Mins
gluten free oil free raw, no bake, soy free refined sugar free and nut free option 

1.  Line a 9 inch square pan with two pieces of parchment paper (one going each way)

2.  In a large bowl, combine the oats, rice crisp Cereal, hemp seeds, sunflower seeds, coconut, sesame seeds, chia seeds, cinnamon, and salt and MIX

3.  In a small saucepan, stir together the brown rice syrup and the peanut butter until well combined.  Cook over medium high heat until the mixture softens and bubbles slightly, then remove the pan from the heat and stir in the vanilla.

4.  Pour peanut butter mixture over the oat mixture, using spatula to scrape every last bit out of the pan.  Stir well with a large spoon until all of the oats and cereal are coated in the wet mixture.

5.  Transfer the mixture to prepared pan, spreading it out into an even layer.  Lightly wet your hands and press down on the mixture to even it out.

6.  Place the pan in the freezer, uncovered, and chill 10 mins, or until firm.

7.  Lift the oat square out of the pan, using the parchment a handles.  Place on cutting board and slice with pizza cutter or serrated knife.  Slice the square into 6 rows and then slice them in half to make 12 Bars total.

8.  Wrap the bars individually in plastic wrap or foil and store them in airtight container in the refridgeratior for up to 2 weeks.  OR store them in the freezer for up to 1 Month.

NOTE:  to make these glow bars nut free, substitute sunflower seed butter for the peanut butter .


Ashie Girl

Monday, September 1, 2014

Happy Bread! Buckwheat Chia Bread

Hello September ! ! !

Woke up this morning and seriously it just felt different….
I DO realize the mind is a very powerful thing…you can convince yourself of SO many things
Just because it is September the first does NOT mean suddenly it is fall….
BUT I NEED SOX and a BLANKY!  to get out of bed my super warm cozy bed
which just happen to be much MUCH too early because I was super silly and forgot to turn off my weekly alarm clock (Grego must question why he married me)
5:00 wake up alarm on a stat holiday 
YUP thats how I roll
Even though it was much too early I couldn't help but make my way to the kitchen 
(dug around for a pair of sox and a cardigan first of course!) 
To check on my Buckwheat Groats that had been waiting for me all night soaking in water getting nice and soft.  All ready to become BUCKWHEAT CHIA BREAD (yay)

I discovered this recipe on crazy awesome blog The healthy chef and have had it bookmarked for a while. 
I bought groats while visiting Quadra this weekend when I had a chance to visit Yellow Dog
Lovely Lydia welcomed me into her store with a wonderful hug…the kind of hug that is huge and lingers to let you know you are loved…pretty sure this is standard welcome to her store…I know she loves me because this hug was followed by another sigh…I miss Quadra!
Ok back to the recipe…
So This bread is important to people who don't way bread for many different reasons
This is a whole food invention 
It does not contain flour 
It has a wonderful nutty flavour 
It is Gluten Free
Low GI 
It is high in fibre, essential minerals, and amino acids like tryptophan which is a building block for or bodies ability to make serotonin- the FEEL GOOD hormone
This Bread will ACTUALLY make you HAPPY!
Happy Bread …Toasted with nut butter and sliced Banana on top …..
OR paired with a Big Green Salad Or A Bowl of yummy Fall Soup…ahhhh

(side note:  Starbucks has the pumpkin lattes on the go as of this morning! almost as epic as when the red cups arrive …buuuuuut lets not go there YET!!! 
Side note side note: Hey Frrrly they are putting a christmas store into the wood grove mall down here)

back to the recipe…. yeash I have the attention span of a goldfish (Mary B said this on Friday and I think she is the coolest so I am ganking her steeez …alike the adoption of cool beenz also Mary B …which is actually Mary W…..
recipe recipe 

yikes I scare myself!

Makes 1 loaf
1 3/4 cup whole raw buckwheat groats
1/2 tsp Baking Soda
Juice from 1/2 a lemon 
1/4 cup whole chia seed
1 cup water (use half to soak chia seeds and the other half to combine in the food processor or blender) 
Preheat 320
Soak buckwheat in plenty of cold water for 2 hours until softened.
Soak chia seed in 1/2 cup cold water until gel like – this takes about 30 minutes.
Drain the buckwheat and rinse through a fine sieve. Make sure all the water is fully drained.
Place the buckwheat into a food processor.
Add chia gel, 1/2 cup of water, olive oil, bicarb soda, sea salt and lemon juice.
Mix in a food processor for 3 minutes. The bread mix should resemble a batter consistency with some whole buckwheat still left in the mix.
Spoon into a loaf tin lined with baking paper on all sides and the base.
Bake for 1 hour and 15 minutes until firm to touch and bounces back when pressed with your fingers.
Remove from the oven and cool for approx. 30 minutes. Remove from the tin and cool completely on a rack or board. The bread should be slightly moist in the middle and crisp on the outside.
Cool completely before eating.
Serve delicate slices only when cold with a serrated knife.
Store wrapped in the fridge for up to 1 week. (This bread can be frozen for up to 3 months)
Delicious lightly toasted on a pan.
Serves 12