Wednesday, March 25, 2009

A Healthy Treat!

My friend Lydia shared this yummy treat with me a few weeks ago, and I've been dying to try it again. It is super tasty and healthy!

Wholemeal Buckwheat Bread
1/2 c. buckwheat flour
1/2 c. soya flour or powder* (I could only find soy flour)
1 tsp. celery salt (I left this out)
1 t. cream of tarter
1/2 tsp. baking soda
1 tsp. ground ginger
1 tsp. ground cinnamon
3/4 c. millet
1/2 c. whole buckwheat grains
3/4 c. sunflower seeds
1 1/2 c. rice milk or carrot juice or almond milk (I used vanilla flavored almond milk.)

squeeze of agave or honey (optional)

Sift buckwheat flour, soy flour, raising agents, and seasonings in a large bowl to introduce air and make fluffy.
Add millet, buckwheat grains, sunflower seeds, and milk. It will be of pouring consistency. Pour into an 8 or 9 inch circular cake pan.
Bake at 350 degrees for 40 minutes. Slice like a pie and drizzle with honey or agave nectar. Freeze any uneaten portions after a day.

*Soy flour is made by grinding whole dry soybeans into flour in the same way wheat kernels are ground into flour. Soy flour is often dry-toasted after grinding to improve flavor and digestibility. It may be used in baking recipes.

Soya Powder is made by cooking the soybeans before grinding. Soya powder is finer than soy flour and usually has a better flavor. It may be used to make soya milk and it may also be used in baking recipes.

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