buckwheat and kohlrabi loaf, vegetarian, gluten and sulfite-free

Hello dear neighbors ! Do you like buckwheat groats ? Up until now, I only used them in soups (such as this one, with squash and parsnip).  Then recently I figured I should make a loaf out of them.  It was a good idea; I have made it twice already and I can tell you that it passed the test with my vegetarian son 😊. That day, we had it with a side dish of green beans. Another bonus is that you can enjoy the loaf warm or cold. Anyway, when I was working it out in my little head, I thought buckwheat would probably taste very good with onions. But my husband has to deal with sulfite issues, and onions are among the few vegetables he has to avoid. This is what happens : I peel the onions, I cook them, we eat them and within a few hours his eyes start watering ! What a team, I tell you 😉!

In the end, I decided to use kohlrabi in place of onions, some curry for flavor, eggs and silken tofu to bind the lot and it worked out very nicely. My baking pan is biggish so the loaf ends up a little thin. If you have a smaller pan to bake it in, it should give you a higher loaf; just remember to increase the cooking time. It is an easy recipe, why not try it ? If you can have dairy, the silken tofu can be replaced with real cream. And if you have any other good ideas on how to use buckwheat, please let me know, dear neighbors!

Ingredients ( makes one loaf, serves about 6 people)

(all my ingredients are preferably organic)

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50 g / 1.75 ozbuckwheat groats

250 ml / 1 cup water250 g / 9 ozkohlrabi

– 1 TBSP olive oil

– 1 tsp curry powder; I use only one specific brand, organic and with no cinnamon… nothing to do with sulfites but with my husband’s messed up system ^^

– ½ tsp all natural sea salt (you can add a little more if you like, but I advise you to stay under 1 tsp)

– 2 organic free range eggs

– 120 g / 4.25 oz silken tofu OR 100 ml / 3.5 oz / a little under ½ cup cream (measurement doesn’t have to be exact)

white pepper (optional)

How to:

1. Start by slightly toasting the buckwheat groats in a non-stick saucepan, on low heat, remembering to thank Dolly of KoolKosherKitchen for this cooking tip, which makes buckwheat tastier. When the groats have slightly changed color and become fragrant, add 250 ml / 1 cup water and a pinch of salt. Cook on low, uncovered, and count about 10 minutes from boiling point. Turn off the gas and let the groats sit while you finish preparing the rest of the ingredients. You can also make this ahead of time, like in the morning while you are enjoying breakfast, in preparation for supper.

 

(Turn on the oven to 180°C /355°F)

2. Peel and coarsely grate the kohlrabi. Cook briefly in a skillet, about 3 minutes, stirring, in a TBSP of hot olive oil, adding the tsp curry and ½ tsp salt. Set aside.

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3. Blend together the 2 eggs and silken tofu or cream. Add the cooked buckwheat, vegetables and white pepper, if desired. Mix and transfer to a lined greased baking pan. Bake for 55 minutes to an hour.  When fresh out of the oven, the loaf is nicely puffed up.  But, not unlike the Roman empire, its rise is followed by a fall as it starts to cool down…  

 

Enjoy, dear neighbors!

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out of the oven, all proud and full of air, before unmolding…
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