Today I made some buckwheat brownies following my completely plant-based and gluten-free recipe. Cooled and cut into small squares, they were a hit.
Very simple to prepare with this pseudo-grain that is so precious and has a mountain-like, good taste.
In fact, the beauty of buckwheat is that even though it is not a grain, it contains all the properties of one. Moreover, not having gluten gliadin, it is highly recommended for intolerances and celiac disease.
If you want to know more, here are a couple of articles: Buckwheat history and properties of the grain. and how to cook buckwheat. or even gluten-free buckwheat recipes.
Instead, here are the latest recipes I’ve published with buckwheat.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 8 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Gluten-Free Buckwheat Brownies
- 1 1/4 cups buckwheat flour
- 1/3 cup whole cane sugar
- 1 3/4 cups almonds (walnuts, hazelnuts)
- 1 packet cream of tartar
- 7 oz gluten-free almond milk
- 3 1/2 tbsp sunflower oil (or mild extra virgin)
- 9 oz cranberry compote
- 1 pinch gluten-free powdered sugar
Steps for Gluten-Free Buckwheat Brownies
First, finely chop the nuts, a mix of almonds, walnuts, hazelnuts.
In a large bowl, mix the dry ingredients including flour, sugar, cream of tartar or baking powder, and chopped nuts.
Add and mix well the plant-based milk emulsified with the oil.
Pour the batter into a 9×9 inches pan lined with parchment paper.
Bake at 350 degrees Fahrenheit for 45 minutes. Test with a toothpick before removing from the pan.
Let cool, cut horizontally spreading with cranberry compote.
Close, dust with powdered sugar, cut into cubes, and serve.
Timo and Lenticchie Tips
You can prepare these brownies in advance because they taste even better the next day. Keep them well-covered or in a tin.
Here’s also the version vegan and gluten-free buckwheat cake and also the traditional buckwheat cake with eggs and butter.
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