Despite its name, buckwheat is not related to wheat and is in fact a gluten free power food! Also known as ‘beech wheat’ the name comes from its triangular seeds, which resemble the much larger seeds of the beech nut from the beech tree. Classified by macrobiotics as a yang food it is great for eating in the cold winter months. It contains protein, iron, calcium, B vitamins and antioxidants. The compote is best made the day before to allow the spices time to infuse.
#2 portions of fruit per serving
- 2 large pears (carb)
- 4 bramley apples (carb)
- 50 gm raisins or sultanas (carb)
- Juice of ½ lemon (carb)
- 1 stick cinnamon
- 8 cloves
- 150ml warm water
- 1-2 tablespoons pear & apple fruit spread (optional)
Pancake Ingredients (makes 18 pancakes);
- 2 tablespoons chia seeds – ground (fat)
- 800gm buckwheat flour (carb)
- 1 tsp baking powder
- ½ tsp cinnamon
- Pinch Himalyan pink rock salt
- 300ml almond milk (fat)
- 1 tsp vanilla extract
- 2 tablespoons maple or agave syrup (carb)
- 1 tablespoon lemon juice
- 1-2 tablespoon raw coconut oil for cooking (fat)
This is a primarily fat and carbohydrate meal which is ideal as a dessert after a protein rich dinner.
Core the apples and pears and cut into chunks – I leave the skins on for added fibre. Place in a saucepan with the water and lemon juice and stir to coat the fruit and help prevent discoloration. Then add the raisins or sultanas and spices and simmer for approx. 10-15 mins until the fruit is tender and starting to collapse. If the compote is on the sharp side, melt 1 or 2 tablespoons of pear and apple fruit spread into the fruit while hot to sweeten.
To make the pancakes, first place the chia seeds in a bowl and add 8 tablespoons of water and set aside for 10 mins to allow it to become gelatinous and egg white like in consistency. Place all the dry ingredients and mix together in one bowl. Then whisk the wet ingredients together in another bowl finally adding the chia seeds and then gradually whisk the wet ingredients into the dry to make a thick batter. The batter can be made in advance and will keep for a few days in the fridge.
When ready to cook the pancakes, heat a little coconut oil in a frying pan and then put 2 tablespoons of the mix per pancake in the pan and cook for approx. 1-1 2/ mins on one side until golden brown and you see the bubbles popping out then turn over and cook for 1 minute on the other side. Keep the pancakes warm on a plate sitting on a pan of hot water while you cook as many as you need.
Serve the pancakes with a generous helping of warmed fruit compote. For a little extra luxury serve with a dollop of coconut yoghurt. Absolute heaven on a plate!
TIPS: The compote on its own makes a great desert, especially when served with some COYO coconut yoghurt.