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Post by thinkspeak on Sept 5, 2014 20:43:43 GMT -5
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Post by stacylynn on Sept 6, 2014 11:22:17 GMT -5
That looks good!!! Buckwheat is actually a flower, related to rhubarb, and is gluten free. This high fiber seed is supposed to help control blood sugar. My Diabetic Mum and I used to enjoy buckwheat pancakes. Looking forward to the "official" response, but it sure looks an E to me as well...
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Post by rebekahrl on Sept 6, 2014 12:12:14 GMT -5
The recipe does look yummy. The soy milk would be off plan, but you could easily substitute almond milk. And then buckwheat is recommended to be sprouted to be on plan. Of course, if a person had a food dehydrator, they could maybe sprout the groats first, dehydrate, and then grind... Another easier option would be to substitute with oat or quinoa flour, which are recommended to use as E flours without sprouting. Yes, it's an E.
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Post by thinkspeak on Sept 6, 2014 18:06:21 GMT -5
Rebekahrl, where have you heard that it is recommended to sprout buckwheat before using it? I have read that somewhere else on the forum but do not remember reading that in the book. I think that it does mention that buckwheat groats are sprouted when used in the one granola recipe but I do not remember that is says they should always be sprouted to be used. I'll have to go look that recipe up and see what it says in there...maybe I missed something. I do have a dehydrator...but I am not sure how often I would sprout, dehydrate and then grind .
I assumed I would use almond milk in place of the soy milk. I also thought I could use egg whites instead of the flax meal (if I understand correctly, some use flax as an egg replacement) and that would cut out most of the fat. If I really did need to change flours then I could easily use oat flour.
Stacylynn, I will have to look into the benefits of using buckwheat flour (even if it has to be sprouted). That is interesting that your Mum used it to help control her blood sugar.
I tried the recipe as is (simply subbing almond milk for the soy milk) this morning and it was really tasty (esp w/ sugar free syrup drizzled over the top !
Thanks, ladies, for your input!
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Post by thinkspeak on Sept 6, 2014 18:12:25 GMT -5
I just read the comments (Serene chats) on the Crunch Alive Granola on page 235. It says that "the groats need to be sprouted for this recipe", but it doesn't mention that they should always be sprouted. Does someone who is on FB know if this has been talked about on there and that is does need to always be sprouted?
Thanks!
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Post by thinkspeak on Sept 6, 2014 18:46:03 GMT -5
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Post by rebekahrl on Sept 8, 2014 22:08:37 GMT -5
Thinkspeak, sorry to not get back to you sooner. Your question was a bit above me...and I had to get advice! :-) It seems that rye, oats, quinoa, and chickpea flour can be used as they are, but due to the higher GI in buckwheat and other grains, THM recommends sprouting or souring them. Does this help?
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Post by thinkspeak on Sept 15, 2014 21:14:36 GMT -5
Thanks, rebekahrl!
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