Simple Delicious Gluten Free Buckwheat Blender Carrot Cake (No Flour)

 This Gluten-Free carrot cake features whole grains of buckwheat milled in the blender! The result is a rich nutty flavor profile and a tender crumb.

Carrot cake is one of my favorite desserts, and I developed this recipe for all my gluten-free friends who are looking for a hearty whole-grain version of the classic. A common misunderstanding when baking gluten-free is that buckwheat contains wheat. Buckwheat is not related to wheat; it is naturally gluten-free and a fantastic choice for those with celiac disease or who are trying to eat gluten-free.

What is the benefit of the whole grain buckwheat?

• Buckwheat is an excellent source of fiber, protein, magnesium, potassium, and antioxidants.
• Buckwheat’s high fiber content and antioxidants can help lower cholesterol levels and reduce the risk of heart disease. 
• Buckwheat is ideal for blood sugar control for people with diabetes. Its low glycemic index means it slowly releases sugar into the bloodstream, which can help regulate blood sugar levels and prevent spikes.

• Buckwheat can improve digestive health when included in the diet. Its high fiber content promotes regular bowel movements and supports a healthy gut microbiome.
• Buckwheat can assist with weight loss. Because it fills and slows digestion, it can help curb hunger and promote weight loss.

• Buckwheat is rich in antioxidants, such as rutin, which may help protect cells from damage and reduce inflammation. 

• Buckwheat may also benefit bone health and immune function and reduce the risk of certain types of cancer.
  

  

Gluten-Free Whole Grain Buckwheat Blender Carrot Cake

2 cups Hulled Organic Buckwheat Groats

5 large eggs

1 1/4 cup vegetable oil

1 tsp. orange zest

1 Tbsp. vanilla

2 cups brown sugar

1 Tbsp. baking powder

1 Tbsp. ground cinnamon

¾ tsp. salt

3 cups finely grated carrots

1 cup coarsely chopped walnuts or pecans

1 cup raisins or dried cranberries

 

Ingredients for Lemon Cream Cheese Frosting

16 ounces of cream cheese, at room temperature

1 cup unsalted butter, at room temperature

2 lbs.. powdered sugar, sifted to remove lumps

1 tsp. lemon zest, micro-grated

2 tsp. vanilla extract

Toasted finely chopped nuts and/or toasted

coconut, for garnish

Directions for Cake:

• Preheat the oven to 350° and prepare 3 8-inch round cake pans. Line with parchment circles and grease the sides with butter and flour.
• In a blender, blend the groats until they are a fine flour.
• Add the eggs and oil and blend until very smooth, about 3 minutes.
• Add the sugar, vanilla, and orange zest and blend for 15 seconds. Pour into a large bowl and add the remaining ingredients.
• Transfer the batter evenly between the 3 pans to the oven.
• Bake for 40-50 minutes. Test the baked cakes with a knife inserted into the centers; it should come out clean. Transfer the pans to cooling racks, cool for 15 minutes, then turn out onto racks to cool to room temperature.

Directions for frosting:

• In a mixer fitted with the paddle attachment, beat the cream cheese and butter until smooth and creamy. Gradually add the sugar and extracts.
• Continue to beat until velvety smooth.
• Frost the cooled cake. Garnish with coconut or toasted nuts.

Always My Very Best,

Your Friend Chef Tess

Pastry Chef's Guide to Baking with Buckwheat Flour

If you're new to buckwheat, it can seem like a confusing little nugget because it is not a grain or a grass but rather technically known as a "pseudo-grain." Therefore, it can never cross-pollinate with anything containing gluten. Hooray! Despite the glaring term "wheat" in its name, it's always gluten-free as long as it is processed in a facility that is also gluten-free. Buckwheat has long been used for Japanese noodles and Russian porridge. It is grown and consumed worldwide. It is full of protein and fiber, making it excellent for those following special diets, including vegans. That brings us to baking. With a pronounced complex earthy and floral flavor profile that couples well in both sweet and savory baking applications, it is destined to become one of the most elegant and sophisticated flours to add to your baking products. It is one of the most exciting whole grain flour to use in baking.

Buckwheat in Baking

Flavor Factors

Tastes are impacted dramatically by the addition of buckwheat flour to baked goods and the choice of the variety of buckwheat flour.

·       HulledBuckwheat Flour variety: The dark hull has been removed before milling. Most bakers prefer it because of its milder, less bitter nature. The flavor is slightly earthy with delicate grassy notes and hints of floral.

·       Unhulled Buckwheat Flour varieties:

The dark hull has been included in the milling process. These have slightly bitter assertive notes and are usually combined with other mild-tasting flours. They are most notedly used in French Buckwheat Crepes.

Applications:

• In sweet applications, buckwheat pairs well with nuts, caramel, cocoa, and deep rich flavors.
• In savory applications, buckwheat pairs well with complex cheeses, herbs, cured meats, and dairy.

Texture factors

It seems pretty apparent to the seasoned baker when baking with buckwheat, but we'll point it out. It is gluten-free. Here are a few other things to be aware of with texture.

• Bread:  Buckwheat loaves of bread are not as light and fluffy as wheat loaves of bread due to a lack of gluten and may need the addition of xanthan, tapioca flour, or guar gum to achieve additional texture.
• Muffins and quick bread: Light buckwheat flour is preferred in vanilla or golden-colored cookies and cakes. Buckwheat adds moistness to cakes and tenderness to cookies and bars.
• Possible Problems: Some quick bread and muffins can become "gummy" if larger amounts of buckwheat are used—test the recipe before converting to 100% buckwheat.

Color of Buckwheat Flours

• Hulled Buckwheat flour has a lovely light brown color that will show up in the final baked good.
• Unhulled Buckwheat flour will be a light grey and finished baked goods will keep that distinct color like rye. Like rye, one will need to add molasses or cocoa to batters or doughs if the desired finished bake is expected to be a rich golden brown.

Start baking with buckwheat 

Ready to start baking with it now?

• Cakes cookies and quick bread: Start with 25%. Again, because of the lack of gluten and the possible downfalls of buckwheat's nature, we suggest you start by substituting 25% buckwheat flour for the wheat flour in non-yeast bread or yeasted recipes like a muffin or cookie.
• Bread: Start with 15%. Adding whole-grain flour will change the formulation, and gluten-free flour is a little finicky. The general rule is to increase the hydration by 10% when adding that 15% if using whole grain buckwheat.
• Check baking temperatures: Because the color of the dough is different from buckwheat, always test the internal temperature of baked goods. Bread should be 185°F or higher. Batter products will vary but generally should be over 170°.

Buckwheat Brownies

Bake Time: 30-35 minutes

Ingredients

½ cup organic avocado oil

1 ½ cup organic cane sugar

2 tsp. vanilla

4 eggs or vegan alternative

1 Tbsp. dark corn syrup or blackstrap molasses

2 cups Organic Grains Buckwheat Flour

¾ cup organic dark cocoa powder

½ tsp. non-aluminum baking powder

1 tsp. sea salt

Directions

1. Wash and sanitize all work surfaces and tools—Preheat the oven to 350°.
2. In a medium mixing bowl, mix the oil, sugar, vanilla, eggs, and syrup until the sugar dissolves, about 4 minutes. Add the flour, cocoa, and salt, mixing for 2 minutes. Allow batter to rest for about 5 minutes.
3. Spread into a lightly greased bar pan (8x8x2 inch). Bake 30-35 minutes until an internal temperature of 150° or higher.
4. Cool the brownies in the pan for at least 30 minutes before cutting, allowing them to set up.

Buckwheat Pancakes

Bake Time: 15-18 minutes

Ingredients

1 cup Organic Grains Buckwheat Flour

1 Tbsp. sugar

1 tsp. baking powder

¼ tsp. salt

1¼ cups milk

1 large egg, beaten

Directions

1. Whisk buckwheat flour, sugar, baking powder, and salt together in a bowl.
2. Beat egg and milk together in a bowl. Add the dry ingredients and whisk until the batter is thick and smooth. Let batter rest for at least 5 minutes before cooking.
3. Drop batter by large spoonful onto the greased griddle and cook until bubbles form and the edges are dry for 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with the remaining batter.

Vegan & Gluten-Free Bread

Bake Time: 45-55 minutes

Ingredients

2 2/3 cups Organic Grains Buckwheat Flour

3 Tbsp. Organic Grains White Chia Seeds

1 cup Organic Grains Tapioca Flour

¼ cup sugar

½ tsp. salt

2 ¼ tsp. instant yeast (1 packet)

¼ cup olive oil

2 Tbsp. maple syrup

1 ¼ cup of water between 100-105° F

Directions

1. Grind the chia seed into flour using a high-speed blender.
2. Using an electric mixer with the paddle attachment, combine the buckwheat flour, chia flour, tapioca starch, organic cane sugar, and salt. Mix in the instant yeast. Add the olive oil, maple syrup, and warm water. Mix on low for about 15 seconds. Stop the mixer and scrape down the sides of the bowl. Continue mixing on medium-high for about 3 minutes.
3. Use a spatula to group the dough together in a ball at the bottom of the mixing bowl. Pour about two teaspoons of additional olive oil on top of the dough. This will help you continue to form the round loaf without the dough sticking to the spatula (or your hands).
4. Carefully remove the dough from the mixing bowl and onto a parchment-lined baking sheet. Use your hands to form the dough into a round/oblong loaf. Cover loosely with plastic wrap and rise for 3 hours at 75°. Score the top of the loaf with a sharp kitchen knife or a razor blade.
5. Preheat the oven to 400°F. When the loaf is finished rising, bake for 45-55 minutes, or until the internal temperature of the loaf reaches over 180°F.

 

There you go! Make some amazing gluten-free buckwheat flour stuff. I'm cheering for you 100%. 

Always My Very Best,

Your Friend, Chef Tess

Gluten-free, Low Carb Almond Flour Double Fudge Macadamia Nut Brownies

Chocolate. I dream about this stuff. What is it about that "dark-lord of all things evil" that just calls to me? Maybe the name says it all, eh?  It's my kryptonite. For reals.  I love chocolate. LOVE.  Sometimes a girl just needs some brownies, but being converted to a healthy lifestyle, I have to actually make my own treats. Granted, the old me would have just gone to the grocery store and had a carb and sugar loaded brownie and not really thought too much about it, but I'm not the old me.  Chocolate crisis averted with these bad-boys! They're rich and thick and fudgy. Mmmmm. Mama neeeeeeeeds....

 I used low impact carbohydrates that won't make your blood sugar trip out, and the sweeteners are from natural sources.  I also use almond flour in this recipe, making it a great source of fiber, good fats, and protein. 

 In this recipe I be using the healthiest oil on the planet! Literally. It's the healthiest.  Thanks to our friends at Ahuacatlan Pure Avocado Oil for sending me all the beautiful samples! We've had so much fun exploring this awesome stuff! I think you'll see why. The flavor is super buttery and perfect for awesome brownies!

So, without further introduction, here's today's recipe...

Gluten-Free Almond Flour Double Fudge Macadamia Brownies

Ingredients:
1/2 cup Ahuacatlan Avocado Oil
½ cup  Pyure Sweet Stevia Erythritol Baking Blend

½ cup coconut sugar
2 Eggs
1 Tbsp Vanilla
1 cup almond flour
1/2 cup organic baker’s cocoa
2 Tbsp Arrowroot
1/2 tsp fine Sea Salt
1 cup chopped macadamia nuts

Directions: Cream together the oil, sugar, vanilla and eggs. Combine the dry ingredients and fold into the oil mixture. Spread into a greased 8 x8 baking pan.  It is going to be pretty thick. Sprinkle the chopped hazelnut over the brownies. Bake at 325° 20-25 minutes until outside edges are almost dry.  The middle will look a little moist.   Remove from oven.  The secret is to allow them to cool 1 hour before cutting.  Cut into 20 brownies.

My Fitness Pal Nutritional Information: Serving 1 brownie. 168 calories, 14 g fat, 8 carb, 2 fiber, 3 protein
  
Always My Very Best,
Your Friend Chef Tess

Perfect French Macarons

For me, the pinnacle of baking confectionery genius can be defined in two words...French Macarons.  Macarons take cookies to an unimaginable extreme of culinary perfection.  Macarons are not to be confused with the coconut cookies called "macaroons"...these almond flour cookies are made with a meringue base.  When baked correctly, they have a light crisp sugary coating surrounding a tender chewy cookie interior. Two of these perfect bites of heaven are then joined in holy-happiness  in a sandwich-style confection by creamy rich buttercream, truffle chocolate ganache, or tart jam.  The flavor is remarkable.  Resistance is futile. I save them for special occasions when  I can lock myself in a closet and be alone. I also share them with people who I really love. If Elvis was alive (or ever to come out of hiding)...he'd be the first to get one of these. Seriously. 
 
Macarons can be tricky to make, and the secret to success is of course, having a great recipe! This is the one I've used for the last few years in the bakery and for the farmer's market. The other secret:  Very fine milled almond flour.  The other trick I have found to making consistently awesome macarons is to carefully weigh and measure the ingredients. In fact, whenever possible, I prefer the weight of the ingredients to the volume measurements. It seems that even the slightest variation in ingredients' weight will not produce a perfect cookie. 

Tess' French Almond Macarons
yield 3 dozen small or 2 dozen medium

Ingredients:
120 grams (¾ cup) Blanched Almond Flour
230 grams (1 1/2 cups) powdered sugar
140 grams egg whites (about 4 large) 1/3 cup egg whites
¼ teaspoon Salt
70 grams (1/3 cup) granulated sugar
½ teaspoon pure vanilla extract OR 1/4 teaspoon flavored oils
¼ teaspoon pure Almond Extract

Directions:

• Put oven racks in upper and lower thirds of oven and preheat oven to 300°F.
• Line 2 large baking sheets with parchment paper.
• In a separate bowl, Mix confectioners’ sugar with almond flour and SIFT well. This is a pivotal step if you want a smooth batter that will bake well and not be "bumpy".
• Beat whites with salt in mixer at medium-high speed in a metal bowl mixer until they just hold soft peaks, about 4 minutes.
• Reduce speed to medium, then add granulated sugar, a little at a time, beating, and continue to beat until whites just hold stiff, glossy peaks (about 3 minutes).
• Add flavorings.
• Fold almond flour mixture in 2 batches into whites until just combined. Transfer meringue to pastry bag and pipe 16 (1 1/2-inch-wide) mounds 1 inch apart on each lined baking sheet (32 total).

Piping the perfect macaron takes a little practice. Treat it as you would a rosette, bringing the pastry tip to the side of the circle, rather than forming a peak, to finish. I allow my macarons to sit out at room temperate on the baking paper for about 20-30 minutes before transferring to the oven. This seems to help with the smooth finish and the "foot" on the bottom of the cookie that gives it the traditional trademarked look of a true macaron. 

 Bake, switching position of sheets halfway through baking, until macarons are puffed and tops appear dry, 10 to 12 minutes. Macarons should be crisp on the outside and chewy on the inside. You may need to sample ten or fifteen to be sure they're just right...Okay...I made that part up.

  

Slide parchment with macarons onto racks and cool 10 minutes, then peel macarons from parchment, transferring to a rack to cool completely, about 15 minutes. 

Variation:
 Chocolate: Substitute 3 tablespoons unsweetened Dutch-process Cocoa Powder
 for 1/4 cup of the almond flour.

Tess' Favorite Buttercream Frosting Recipe

Ingredients:
2 lb powdered sugar
1 cups Butter
1 1/2 tsp Vanilla or Rum extract
3/4 cup very hot, almost boiling Water

Directions:
Combine all the ingredients in a mixer with the paddle attachment. Put on speed 1, with a spill guard installed or you will get powdered sugar all over the floor. Whip 3-5 minutes until very smooth. Pipe a dot of buttercream between two of the cookies. Resist the impulse to just pipe it right into your pie-hole...in public...

There you go darlings! The secrets to success in baking something really classic.  Enjoy!

Always My Very Best,
Your Friend Chef Tess

Gluten-free Grain-Free Almond Flour Blueberry Muffin Crisps

I tried a blueberry muffin crisp...and then I ate them by the case for a few months. Now when I see them I want them, but I know that they are higher in sugar than what I want and that I really need to be better. So, when given the chance to make them healthier, I went for it. Here is a great alternative to the multi-grain breakfast muffin-crackers that taste amazing and will give you all the protein and fiber you need to keep you going throughout the day. I love them!  The secret is making them grain-free using almond flour. The fine grind variety is what I prefer, and I'm pretty partial to the almond flour from Honeyville. Even now that I am not their corporate chef, it is my pet favorite for perfect texture. I've tried others and I'll always come back to theirs. 

Have you ever tried Coconut Sugar to the recipe have solved that! Plus, there is naturally occurring caramel flavor that comes with coconut sugar that I adore!

 Palm Coconut Sugar  is supposed to be great for helping regulate blood sugar.  It is low on the glycemic index and this really affects how quickly you extract the energy from the food. It is measured and used the same as sugar in baking, but I seriously use about half. Honestly, in most baking, you can almost count on the fact that you can reduce the sugar by almost half and it will still bake pretty similarly. 

Palm Coconut Sugar was explained by Dr. Oz. He showed the benefits of using it in This Video. There are still a few people who say it isn't as healthy a choice but I'm in the group that says hey, " It still has more vitamins and minerals than regular sugar and yes, it contains natural fructose. It isn't calorie free, but it is all natural." That being said, it is also very easy to harvest and is sustainable. 

Gluten-Free Grain Free 

Almond Flour Blueberry Muffin Crisps
1 3/4 cup Almond flour
2 eggs
1/4 cup coconut sugar
1 tsp vanilla
1 tsp LorAnn Princess Emulsion
1/4 tsp salt
1/4 tsp baking powder
1/4 cup freeze-dried blueberries, crushed to 2T
12-15 drops stevia
2T olive oil

Directions:  Pre-heat oven to 350 degrees. Combine all ingredients until a thick dough is made. Place dough on a baking sheet lined with parchment paper or a baker's mat. 

Cover the dough with non-stick parchment paper.

Roll thin between the sheets using a small rolling pin or pressing with your hands. I have a rolling pin that I love and it works great for crackers. 

Remove the parchment. Lightly cut crackers into 1 inch squares. If you use a baker's mat you can use a simple pastry roller that won't cut the mat.  Roll to 1/16th of an inch thin. 

Bake 350 degrees 12-15 minutes (depending on the thickness of the crackers).

Store in an airtight container...if they survive that long. I'm not using them as ninja-stars. They're making snack-fest status for sure!

Always My Very Best,
Your Friend Chef Tess

Gluten-Free, Sugar-Free Almond Flour Macadamia Fudge Brownies

For his birthday, my now eleven year old son {ask me how I feel about my baby being that old}, wanted something healthy, sugar-free, and made with almond flour. I can't help but think I'm doing something right when he wants that for his birthday. Not that there's anything wrong with having cake, but he's become such a healthy guy.  I first introduced him to these about a month ago and he's asked for them every day since...so maybe it isn't even so much a "birthday wish" as it is an "every day of the week wish".  I don't even feel guilty making them. They're a good source of vitamin E, high in protein and fiber...and sugar free, gluten-free, and very high in vitamin Chocolate {Don't mock vitamin chocolate...it is real}. . I use Almond flour because it is just almonds. It doesn't cause a spike in blood sugar and because it bakes just beautifully in these brownies.

  I also opted for the granulated erythritol because of how well it does in baking sugar free without the aftertaste of a lot of other sugar-free products.  Erythritol occurs naturally in some fruits and fermented foods. It has all the benefits of table sugar without all the harmful side-effects. This sweetener is almost 70% as sweet as table sugar and is also non-caloric, does not affect blood sugar and does not cause tooth decay.
Sugar Free Almond Flour Macadamia Fudge Brownies

1/4 cup extra virgin coconut oil
3/4 cup granulated erythritol or  Truvia Baking Blend
2 eggs
1T vanilla
1 cup almond flour
1/2 cup Dutch Baker's Cocoa
1/2 tsp fine sea salt
1/2 cup fine minced macadamia nuts (optional)

Directions: Cream together the the coconut oil, erythritol, vanilla and eggs. Combine the dry ingredients and fold into the butter mixture.  Spread into a greased 8 x8 baking pan.  Sprinkle with macadamia.  Bake at 325 degrees 25-30 minutes until outside edges are almost dry.  Remove from oven. Allow to cool 1 hour before cutting.  

Nutritional information (without macadamia nuts):

Yield 1 dozen brownies:

 125 calories, 10g carbohydrate (5 net carbs), 5 g fiber, 10 g fat, 6 g protein

Always My Very Best,
Your Friend Chef Tess