Since I have discovered baking properties of buckwheat flour, it has become the number 1 darling in my experiments. The main property of buckwheat flour, the sticky texture it exhibits with any wet ingredients used, allows to use it in different gluten free dough and batter preparation without the addition of any gums.
It means that it becomes possible to make gluten free baking products having only natural unprocessed food in them. However, I have discovered that as with any other gluten free flour or flour mix, quantity of the flour in the recipe can vary when different brands of buckwheat flour are used.
The recipe below is another accidental favourite. I was running test trial for my new mini loaf baking pan and quickly made up my mind of what I wanted to use as ingredients. I had cottage cheese sitting in the fridge and excess of SPC pure apple pure tubs. I decided to go for a healthy mini loaf to have it as a snack. After I cut mini loaf and saw the texture of the bake, I immediately decided to slice mini loaves, bake them for the second time to get sweet crackers.
I liked them so much, that I have tried this recipe with different brands of Buckwheat flour, as well as with apple puree and fresh apple as ingredients. Below is the recipe for Coles brand organic buckwheat flour.
- 180g Coles organic buckwheat flour
- 3 large eggs
- 200g ricotta/cottage cheese
- 150g sugar
- 140g tub of SPC pure apple pure/150g fresh diced apple, peeled and cored
- 10g vanilla sugar
- 1 tea spoon lemon extract
- 1 tea spoon baking powder
- 150g dried apricots
- 1 tea spoon rice flour for apricots
- 2 table spoons slivered almonds
- butter to grease the pan
I had my old apple puree tub of 140g, new SPC packaging has 113g of apple puree in it.
For apple puree recipe the best option is to use mixer for preparation, fresh apple option is better prepared in food processor.
- dice dried apricots
- add rice flour, cover the bowl with another bowl and shake to dust all surfaces with flour
- separate dried apricots clusters
for apple puree version
- combine all wet ingredients with sugar, vanilla sugar – apple puree, eggs, cottage/ricotta cheese, lemon extract and beat them on high for 3-4 min
for fresh apple version
- put diced apple, 2/3 of sugar, vanilla sugar in food processor and run it for 1-2 min on high to process apples
- add 2 eggs and process the mixture for 3-4 min
- separately in a bowl combine 1 egg with cottage/ricotta cheese, lemon extract and remaining 1/3 of sugar until nearly homogenous
- add cheese mixture to food processor
- process all ingredients together for another 2-3 min
continue for both
- combine sifted buckwheat flour with baking powder
- add dry ingredients to wet and thoroughly combine them, let them stand for 2-3 min
- add dried apricots, mix them in, distribute them evenly in the batter
- spoon the batter into prepared greased mini-loaf baking pan
- apply slivered almonds on top
- tap baking pan on the surface to distribute batter evenly in the pan
- bake in preheated to 170C fan enforced oven for 40 min
- rest baked mini loaves on a wire rack
- when cooled down, slice loaves with serrated bread knife for a clear cut
- spread slices on a wife rack and bake them for a second time in 140C oven for 10-15 min
They can be made into relatively soft crackers, or truly dry and hard ones. There was practically no difference between apple puree option and fresh apple option. I also baked them with my own cottage cheese, as well as with commercial ricotta cheese, bought from the deli department in supermarket. All variations of ingredients gave nearly identical results. You can just make only one bake and use mini loaves as they are.
However, I prefer them as double baked crackers.
Photos of different bakes with different ingredient options were used in this post.