buckwheat brownies + a giveaway
Sometimes, I grump and stomp my feet about needing to cater to people's food sensitivities and intolerances. Other times, I feel grateful because it inspires me to try different recipes, enjoy new flavours and increase my nutrient intake.
Case in point, for years I loved making what I think is the best brownie recipe out there. This one by renowned chef Thomas Keller. But, due to loved ones' intolerances to wheat and sensitivities to other grains containing gluten, I almost never ever make them.
While searching for a gluten and grain-free dessert to make for a dinner party I came across a cookie recipe made with buckwheat flour. Turns out buckwheat is not a grain. In fact, it's actually a fruit seed related to rhubarb and sorrel.
A little googling on the internet reveals, not only is buckwheat gluten-free, it also boasts the second highest protein content of all cereals and is a great choice if you like to pack your goods with nutrients.
But back to the brownies/cookie recipe. I started experimenting with the cookie recipe; when I chilled the batter over night and made the cookies the next day they were nice and chewy and cookie-like, but if I was impatient, skipped the chilling time and made the cookies promptly, the cookies turned out soft and cake-like. This made me think the batter might be perfect for brownies. I was absolutely right.
You can find the original recipe here. I think the earthy flavour of buckwheat pairs beautifully with the dark chocolate. What do you think? Also, if you're adventurous, don't leave out the lavender and rock salt, although the recipe still works if you do.
Also, a reminder that next week I'm giving away a set of three kitchen towels. It's simple; all you have to do is put your name in the comment section of this post. No need to comment or say anything. Just add your name, although an email would be helpful in case you win. Otherwise, you will have to check back here next week to see if you won.