Green buckwheat cake

Cooking time:

8 hours 40 minutes

Active time:

20 minutes

Complexity:

Pro

Need to prepare products

For many, the word "buckwheat" is associated exclusively with porridge or garnish. Therefore, if you cook this cake, then do not immediately tell its composition - let them try to guess for themselves. Unpaired or green buckwheat has a neutral, slightly herbal taste. When soaked, it completely becomes a blank canvas for creating various tastes. We will not talk about the benefits: protein, fiber, vitamins - everyone knows everything. The recipe is good because it does not require clear following of proportions. The sweetness can be adjusted to taste. Just like the height - for the filling, the number of ingredients can be reduced, then you get a pie .

See all recipes category Buckwheat

Recipe "Green buckwheat cake"

Ingredients for 8-10 servings

green buckwheat

3 cups

beets, carrots

500 g

lemon (zest and juice )

1 large

Jerusalem artichoke syrup

10 tbsp. l.

coconut oil (melted)

0.5 tbsp + 3 tbsp

vanilla

1 a pod or 0.5 tsp.

Step 1/11

Soak green buckwheat for 8 or more hours until small seedlings appear.

Step 2/11

Squeeze juice from beets and carrots. Leave the cake - we will need it, drink the juice.

Step 3/11

Mix 1 cup soaked and washed buckwheat with cake, zest of 1 lemon, 3 tbsp. l. Jerusalem artichoke syrup by hand or in a high-speed blender. It should turn out a homogeneous pink mass.

Step 4/11

Place in a thin layer on a dehydrator sheet (or parchment) or on a baking sheet. If using a dehydrator (or dryer), then dry the mass of the watch 6-8 at a temperature of 50-55 degrees. If the temperature is lower, then it will take longer to dry. If the oven is in business, then you need to dry the mass with the door ajar. If there is a "convection" mode, then it is better to turn it on. The mass must dry completely.

Step 5/11

The rest of the soaked buckwheat is left to germinate further, or put in the refrigerator to suspend the process.

Step 6/11

When the "cakes" are dry, we break them into arbitrary pieces. Immerse in the bowl of the blender and pulsate, adding a little water. The mass should be sticky.

Step 7/11

We lay a detachable form with parchment with a diameter of 20-22 cm (it is possible less, then the cake will turn out higher, which is also good).

Step 8/11

We put the "dough" in the mold, press as hard as possible - the cake should not crumble when cut. We are leaving.

Step 9/11

The remaining ingredients will be needed for the filling. Put seedlings, juice of one lemon, 7 tbsp. l. syrup, vanilla. Mix. At the end, add melted coconut oil. Beat again until a homogeneous delicate tasty cream.

Step 10/11

We lay out on the basis. We put in the freezer at night.

Step 11/11

After the cake is frozen, we take it out of the mold. Decorate according to our imagination and inspiration. It is tasty if you sprinkle carob, cocoa powder and lemon sugar on top (grind lemon zest and coconut or cane sugar in a coffee grinder). Serve with tea.

Desserts

For the holiday

Buckwheat