Chocolate Chip-Mocha Scones with Cacao Nibs
Buckwheat adds texture to these scones, which are not too sweet – and are substantial enough for dunking in coffee and hot chocolate. If they don’t have to be vegan, use bittersweet chocolate chips.
Make ahead: The scones can be stored in an airtight container for up to 1 week.
3 cups whole-wheat pastry flour, plus more for the work surface
1/2 cup buckwheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup chilled (solidified) coconut oil
3/4 cup coconut milk
1/2 cup agave syrup
1 teaspoon apple cider vinegar
2 teaspoons vanilla extract
1 teaspoon coffee extract (may substitute 1 teaspoon espresso powder mixed into 1 teaspoon just-boiled water)
1 cup vegan chocolate chips (see headnote)
1/2 cup cacao nibs
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or a silicone liner.
Whisk together the whole-wheat pastry flour, buckwheat flour, baking powder, baking soda and salt in a large mixing bowl.
Grate or finely chop the chilled coconut oil, then use your fingers to gently, quickly work it into the flour mixture.
Whisk together the coconut milk, agave syrup, vinegar, vanilla and coffee extracts in a liquid measuring cup. Pour into the flour mixture and stir until barely incorporated. Stir in the chocolate chips and cacao nibs until evenly incorporated; the dough will be quite firm.
Lightly flour a work surface. Transfer the dough to the work surface; knead it just enough to shape it into a disk that’s about an inch thick and about 10 inches wide. Cut it into 12 to 16 equal wedges. Arrange them on the baking sheet, spaced at least 1 inch apart. Bake for 15 minutes (on the middle rack); the tops and bottoms should be golden brown. Makes 12 to 16 scones.
– Adapted from Sweet & Easy Vegan: Treats Made With Whole Grains and Natural Sweeteners, by Robin Asbell (Chronicle, 2012)
Warren Brown’s Buckwheat Pancakes
When Warren Brown, founder of CakeLove bakery, was a little boy, his father made pancakes for the family on Sunday mornings. There were several recipes, but this one stayed on Brown’s mind.
Buckwheat pancakes can be a little harsh and earthy, but these are made mostly with whole-wheat flour, which keeps them kid-friendly.
1 cup plus 2 tablespoons low-fat or whole milk, or soy milk, at room temperature
4 to 6 tablespoons freshly squeezed lemon juice
1 teaspoon vanilla extract (optional)
1 large egg, at room temperature
1 cup whole-wheat flour, sifted
1/2 cup buckwheat flour
1/4 cup old-fashioned rolled oats
2 tablespoons superfine sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon unsalted butter or vegetable oil, or as needed
Preheat the oven to 275 degrees, if desired, to keep the finished pancakes warm; have ready a heat-resistant plate.
Combine the milk and lemon juice in a medium bowl and let it sit for 5 minutes. Add the vanilla, if using, and the egg, whisking gently to combine.
Whisk together the flours, oats, sugar, baking powder, baking soda and salt in a large bowl.
Gently fold the liquid ingredients into the flour mixture, but don’t fully combine them. Let the mixture sit for 3 to 5 minutes; it will thicken.
Meanwhile, heat a large skillet or griddle over medium heat. After the surface is hot, add 1 teaspoon of the butter or vegetable oil.
Give the batter one last stir to combine. For each pancake, pour a scant 1/4 cup of batter onto the pan or griddle, spacing the cakes so they do not touch. Cook for 2 to 4 minutes, until the bottoms are browned and the edges appear dry. Turn the pancakes over and cook for 1 minute. Repeat to cook all of the pancakes, adding butter or oil to the pan as needed.
Either serve immediately or transfer the pancakes to the heat-resistant plate and place them in the oven to keep warm while you cook more pancakes. Serve with the pancake topping(s) of your choice. Makes about 14 (4-inch) pancakes.
– Adapted from CakeLove in the Morning, by Warren Brown (Stewart, Tabori & Chang, 2012)
Buckwheat Pasta with Clams and Broccoli Rabe Pesto
Garlic lovers will be thrilled with this dish; several cloves of it stand up nicely to the assertive tastes of the broccoli rabe and buckwheat noodles. Non-garlic fans can simply delete a clove or two (or more), and all will be well. You’ll have leftover broccoli rabe pesto, which can be used to sauce any kind of pasta.
The recipe calls for Vitamin C crystals, which are available from vitamin and natural-foods stores. They will help the pesto retain its nice green color.
Make ahead: The broccoli rabe needs to be blanched, drained and chilled before being used for the pesto. Leftover pesto can be frozen for up to 3 months.
For the pesto:
1 quart blanched, chilled broccoli rabe (from a 1-pound bunch; see note)
2 tablespoons capers (preferably salt-packed), rinsed and drained
4 cloves garlic, or to taste
1/2 teaspoon Vitamin C crystals (optional; see headnote)
4 anchovy fillets, rinsed and patted dry
1 tablespoon whole-grain mustard
1 tablespoon Dijon-style mustard
3/4 cup extra-virgin olive oil
Freshly ground black pepper
For the clams and pasta:
16 ounces dried buckwheat linguine or other thin buckwheat pasta
4 tablespoons olive oil
1/2 cup grated Parmigiano-Reggiano cheese, plus pared curls of the cheese for garnish
1/2 cup chanterelle mushrooms (stem bottoms trimmed), cut into 1-inch slices if large (may substitute cremini or oyster mushrooms)
3 cloves garlic, or to taste, minced
1 shallot, minced
Freshly ground black pepper
20 littleneck clams, scrubbed
1/2 cup bottled clam juice
1 scant teaspoon crushed red pepper flakes, or to taste
1 tablespoon chopped parsley, for garnish
For the pesto: Pulse the broccoli rabe in a food processor until it is finely chopped; transfer to a medium bowl.
Combine the capers, garlic, Vitamin C crystals and anchovy fillets in the food processor. Pulse to achieve a medium-fine consistency, then add the mustards and pulse just to incorporate. Return the broccoli rabe to the food processor and gradually add the oil while pulsing to incorporate. Season with salt and pepper to taste. The yield is 2 cups; reserve 1 cup for this recipe. The remaining pesto can be frozen for up to 3 months.
For the clams and pasta: Bring a large pot of salted water to a boil over medium-high heat. Add the pasta and cook until al dente; start checking after 4 minutes. Do not overcook, or the pasta will become mushy. Drain in a colander, then return the pasta to the pot (off the heat) and stir in 2 tablespoons of the oil and the grated Parmigiano-Reggiano until evenly distributed. Cover to keep warm.
While the pasta is cooking, heat the remaining 2 tablespoons of oil in a large, heavy sauté pan or skillet over medium heat. Once the oil is hot, add the chanterelles, garlic and shallot; cook until the mushrooms’ moisture has evaporated, stirring frequently so as not to burn the garlic. Season with salt and pepper to taste.
Add the clams, clam juice and crushed red pepper flakes; cover and cook just until the clams open. Remove from the heat and stir in the reserved cup of broccoli rabe pesto.
Divide the pasta among individual wide, shallow bowls or plates. Arrange 5 clams on each portion. Spoon the pan sauce over the clams and pasta; garnish with parsley and with the Parmigiano-Reggiano curls, if desired. Serve right away. Makes 4 servings.
Note: To prepare the broccoli rabe, slice off and discard the bottom 1 1/2 inches or so from the bunch’s tough stems. Cut the remainder of the bunch into 3-inch lengths; use 4 packed cups for this recipe (best to use a 1-quart container for measuring). Reserve any excess for another use. Cook the 4 cups of broccoli rabe pieces in a large pot of boiling salted water for 5 minutes, then plunge them into ice water, rinse and drain.
– Chef Robert Wiedmaier of Wildwood Kitchen in Bethesda
This recipe by cookbook author Kim O’Donnel is advertised as kid-friendly, but really it’s for everyone: a simple but excellent granola that might make you swear off the overly sweet store-bought versions. Use the ingredients as a guide, and feel free to vary the mix of fruits, nuts and seeds. We’ve doubled the amount of buckwheat groats (the original recipe calls for 1/4 cup) to get a bigger hit of their nutritional benefits.
Make ahead: The granola can be stored in an airtight container at room temperature for a week. If it begins to get too sticky, spread it out on a baking sheet and bake at 300 degrees for 10 minutes, then let cool completely before storing.
4 cups old-fashioned rolled oats
1/2 cup untoasted buckwheat groats
1/4 teaspoon ground cinnamon
1 1/2 cups dried fruit, any combination of raisins, cherries, cranberries, blueberries, apricots, figs, etc.
2 cups unsalted nuts, any combination of walnuts, almonds, pecans, pistachios or cashews, coarsely chopped if the pieces are large
1 cup raw, hulled sunflower seeds
1/4 cup sesame seeds
1/2 cup honey, preferably local
3/4 cup good-quality maple syrup
1/4 cup neutral oil, such as canola, vegetable or grapeseed oil
Preheat the oven to 300 degrees. Line a roasting pan or 2 rimmed baking sheets with parchment paper.
Stir together the oats, buckwheat groats, cinnamon, dried fruit, nuts and seeds in a large mixing bowl.
Heat the honey, maple syrup and oil in a small saucepan over low heat until the mixture thins, 2 or 3 minutes, stirring frequently to keep it from burning. Do not allow it to boil.
Pour the warm mixture over the dry ingredients, stirring until the dry ingredients are well coated.
Spread the granola evenly on the prepared pan or baking sheets. Bake for 45 minutes, stirring every 15 minutes to prevent burning and sticking. The granola is done when it’s glistening and golden. It may still be somewhat damp.
Allow the granola to cool completely; it should crisp up within 30 minutes. Break it into smaller pieces, if desired. Store in an airtight container. Makes about 12 cups (24 1/2 -cup servings).
– Adapted from The Meat Lover’s Meatless Celebrations, by Kim O’Donnel (Da Capo Lifelong, 2012)