Chocolate buckwheat groats biscotti … a nice way to feed the blog in the new year, a tad late perhaps. Life has been a bit of a whiz, things that happen often least expected, yet as they say, life goes on. Every time I thought I’d post on the blog, something new happened. Then I suddenly discovered a shop in the neighbourhood selling locally sourced buckwheat groats. Pretty mundane and boring for most of the world, yet almost a mini celebration for me.Buckwheat groats are gluten free seeds from a plant related to rhubarb. The outer husk is pulled away and the grain-like fruit is harvested and eaten. Buckwheat is very nutritious, making it popular in many nations across the globe. Buckwheat provides complete protein, including all the essential amino acids. These soft white seeds have a mild flavor, but when toasted or roasted, they have a delightfully intense flavor. Groats can be steam-cooked like rice for salads and side dishes or ground in your own mill into fresh flour. The robust flavor of this quick-cooking gluten free grain is perfect for salads, soups and cereal. Use buckwheat groats in any recipe that calls for whole grains.
Food connects are strange! These heart shaped seeds had me mesmerized. I still remember my fascination with this pseudo cereal when our Ukrainian friend fed them to our 6 month old daughter every morning in Moscow way back in 1996. She always talked about how good they were as cereal, how they had been brought up on them etc. I’d heard a load about them, read a bit about them, often wondered if I should order them online, yet laziness got the better of me. Then the day I saw them on the shelf, they were mine in a heartbeat. I was so excited, so raced home to first get a close look at them babies!Rather lost at sea with my new ingredient, it was back to the google gods for help. I soaked some overnight and thought I’d do a salad with them. Left them to drain the next morning, and was making a batch of biscotti, and then thought why not? Why ever not can I steal some groats into my biscotti, and that’s just how this Chocolate buckwheat groats biscotti came to be. The biscotti turned out to be quite good if I may say so myself. Attracted a lot of interest from a very curious dog too!
A few days earlier, in the first week of January, I was contacted by the the local TEDx team here inviting me to host a TED talk. Did catch me by surprise, and it took me a bit to figure out if I was good enough for TED. Well eventually after much nervous mulling over I said yes and got together a small talk. For the uninitiated, the TEDx Program is designed to help communities, organizations and individuals to spark conversation and connection through local TED-like experiences. TEDx was created in the spirit of TED’s mission, “ideas worth spreading.”
My talk was in a light vein touching upon my graduation from refined foods to whole foods, briefly touching upon my journey from college to food blogging, recipe development and food styling. The mainstay of the conversation was of course to rethink what’s on our plate, and try and look beyond foods with no nutrition and empty calories. Not the words of a food researcher or historian, just ideas from someone who enjoys getting good healthy fresh food on the table.
The audience was great, so enthusiastic and appreciative, that I think most of the nervousness melted away! I think they did hear me out to the very end, as my last slide mentioned this biscotti, and that I was carrying some in my bag just in case someone wanted a nibble. Sure enough, once I left the auditorium, there was a line of kids from the audience outside. One sweet lad hesitatingly asked, “Ma’am, you said you had biscotti in your bag. Do you?”
The rest, as they say, was history! The same evening I received a mail from a smart bespectacled young lady from the audience, praising the biscotti, discussing recipes, and asking for advise! My closing line at the talk was meant to be “If you can inspire even one, you have left a mark in this world.”. I think I missed the line out there as the talk was extempore, but here it is anyway! I guess I left a mark!
Recipe: Chocolate buckwheat groats biscotti
Summary: Crisp, chocolaty, satisfying and wholegrain, this Chocolate buckwheat groats biscotti is healthy delicious. Keep it on hand for a quick nibble! Makes approximately 30 cookies.
Prep Time: 10 minutes Total Time: 1 hour plus resting time Ingredients:
150g wholewheat flour
50g oats
60g buckwheat groats, soaked overnight, drained
75g dark chocolate, melted
50g unsalted butter, room temperature
75g brown sugar
1 egg
1 tsp vanilla extract
1 1/2 tsp baking powder
pinch salt
15g yogurt
50g butterscotch chips or chocolate chips
15g brown sugar for topping
Method:
Preheat the oven to 180C. Lightly grease a heavy duty cookie sheet, or line with parchment.
Stir together the wholewheat flour, oats and groats in a bowl. Reserve.
Place the melted chocolate, butter, sugar, egg, vanilla extract, baking powder and salt in the bowl of a stand mixer and whisk until mixed. Add the dry mix and mix on low speed until it all comes together. Add the yogurt if required. {The biscotti dough is meant to be quite firm}
Stir in the butterscotch/chocolate chips, or walnuts if you like.
Bring the dough together with your hands, divide into 2 and shape into logs.
Transfer to prepared tray, spritz gently with water, and sprinkle over with brown sugar.
Bake for about 20 minutes until the logs are firm to touch.
Take out from oven, and reduce the temperature to 160C.
Slice the logs thinly, about 1/2″ slices, and lay flat on the cookie tray.
Return to the oven and bake for another 25-30 minutes until firm. {return to the oven if they feel a little soft. Biscotti should be firm and dry}
Cool completely on cookie rack, then store in an airtight box.
