Eggless Buckwheat Waffles

Buckwheat is not a derivative of wheat, in fact it does not belong to wheat family at all. Buckwheat seeds are eaten as groats or flour; hence it is referred to as a pseudo cereal too. Buckwheat is high in essential nutrients. It is rich in many trace minerals, including manganese, magnesium and copper. It is also a good source of the B vitamins: B6, pantothenic acid, niacin, folate, thiamin and choline. You can read more about buckwheat from here and here. It is also known as ‘kuttu’ locally in Mumbai and used for Hindu fasting meals.

I try and incorporate such healthy ingredients in everyday cooking wherever possible. I am sure there are better and healthier ways to consume this powerhouse. But, till I find more ways to cook this grain I am happy with these waffles. My son too consumed these ‘chocolate waffles’ (for him anything brown is chocolate;) with complete admiration. Here I have topped these waffles with ready to use whipped cream (Result of my impulse grocery shopping). But you can top these waffles with fresh fruit, honey or maple syrup.

The photos were clicked on the dining table itself as Avvi refused to wait longer and hence are not up to mark. But on a good note, I feel so happy when Avvi devours something which I make. I am one satisfied mother.

Dry Ingredients

3/4 cup Buckwheat flour

3/4 cup Maida or All-purpose flour

1 tsp Baking powder

1/2 tsp Salt

3 tbsp powdered sugar
 

Wet Ingredients

1 cup Milk (use non-dairy milk for vegan waffles)

3/4 cup Water

2 tsp Apple cider Vinegar
1/4 cup Oil

½ tsp vanilla extract

 

Take milk in a bowl, add vinegar and set it aside to curdle.

Meanwhile mix buckwheat flour, maida, baking powder, salt and sugar.

To the curdled milk add water and oil and vanilla extract and mix well. Add dry ingredients to wet and make a lump free batter. Adjust water to get pouring consistency if required.

Let the batter rest for 8 to 10 mins.

Meanwhile preheat the waffle iron. Brush the plates with butter and pour a ladle of batter at a time so as to cover the plate.

Cook the waffles according to manufacturer’s directions. Mine were done in about 4 minutes. Enjoy with your favourite topping. Here I have used whipped cream and chocolate syrup, but can use fresh fruits, honey or maple syrup.

 

 

 

 

Savory Cake

“A Sunday well spent brings a week of content”

Warm breakfast and tea with newspaper is my ideal Sunday morning. After hurried mornings of weekdays this is something I really look forward to. How is your ideal Sunday morning?

I am the foodie of my household, so it’s me who wants something different most of the times. So, I decided to bake a cake for breakfast. Hubbs and the kid gave stares when I announced that we had cake for breakfast but eventually enjoyed it (I hope ;). This is a healthy and wholesome start for the day and I did save a few for next day morning as well, so that Monday mornings start on a good note. I have made these more than couple of times and every time added a new twist to it. I am sharing the recipe which I made for the first time from here and will share the options in the notes below that I tried recently.

Recipe

1/2 cup whole wheat flour (atta)

1/2 tsp. baking powder

1 tsp. red chilli powder

1/4 tsp. Turmeric powder

Salt as desired

1 cup Semolina (Rava)

1 cup yogurt/curd (Dahi)

1 cup water

1 cup cut vegetables (I used spring onions complete, cooked sweet corn, carrot)

1 1/2 tsp Ginger and garlic paste

1 tsp. mustard seeds

1/2 tsp. cumin seeds

A pinch of asafoetida powder

2 tbsp. oil

Fresh coriander leaves or white sesame seeds for topping

Soak semolina in water for 10 minutes.

Sieve together whole wheat flour, baking powder, turmeric powder, red chilli powder and salt.

Add curd to the soaked semolina and mix well and then fold the whole wheat mixture into it.

Add the chopped vegetables and ginger garlic paste and mix the batter thoroughly but remember to just fold the ingredients together.

In a small tempering pan add oil and heat it, then add mustard, cumin and asafoetida respectively in the hot oil and temper the batter quickly.

Preheat the oven to 190 degree Celcius.

Pour the batter onto greased loaf pan, cake tin or a muffin tray. I made half of the recipe given above used a 6” round cake tin. I always use a parchment paper to line my tins. Add chopped coriander leaves as topping.

Bake at 190 degrees for 30-40 mins. Each oven is different so check accordingly. Let it cool for 10 mins in the tin and further cool on rack or enjoy it warm.

Notes;

• In another version of this, I used 1/2 cup corn dalia and 1/2 cup semolina instead of 1 cup semolina and enjoyed the variation as cupcakes. I got 9 regular sized cupcake using half the recipe given above. I also grated the vegetables as kids tend to be picky eaters. I used grated cabbage, carrots, bottle gourd and finely chopped capsicum this time. If you are using grated bottle gourd, quickly work with the batter as it may leave water.