Chocolate and buckwheat is a great combination. For some reason I have only just realised this, and now I’m a little obsessed. The earthy, nuttiness of the buckwheat contrasts so beautifully with the chocolate, and throw in hazelnut to the equation and you have a triple threat!
Also buckwheat. I cannot sing it’s praises more highly. A gluten free ‘pseudo-grain’, or not really a grain at all as it is a relative of rhubarb. High in protein, fibre and magnesium, buckwheat also throws us a little iron and B vitamins to keep us out of trouble. It also contains rutin, a bioflavonoid, which works to strengthen our blood vessels and capillaries, lower blood pressure and improve circulation. If you’re an easy bruiser or bleeder, buckwheat is for you my friend.
I remember learning about buckwheat back when I was studying naturopathy, and was so impressed I rushed off to make some for myself. I cooked it as I would cook rice – by the absorption method, and I have to say I wasn’t completely in love with the imposing flavour. Since then I have learned to balance the flavour with other friends of buckwheat – caramelised onions, root veggies, pancakes, and now chocolate! I also like to add it to rice or quinoa if I am making it via the absorption method, as it cooks in the same amount of time and mellows out the strong flavour. But my favourite way to use buckwheat is to use the flour in gluten free baking. And here is a lovely example for you.
The crust is inspired by a fantastic one from Sarah Britton of My New Roots, but I have put a chocolate and hazelnut twist on it. You will also find this recipe (and loads of other deliciousness) in the upcoming edition of Eat Well Magazine.
Chocolate Pie with Buckwheat Crust
For the crust:
1 cup buckwheat flour
½ cup hazelnut meal (or almond meal)
¼ cup cacao powder
A pinch sea salt
¼ coconut oil, chilled
2 tbsp maple syrup
1 tbsp milk of your choice, chilled
For the filling:
1 cup coconut cream
½ cup dark chocolate *add an extra 1/4 cup if you like things really chocolatey
A decent pinch of sea salt
2 eggs, whisked
½ cup hazelnut (or almond) meal
1-2 tbsp maple syrup
1 punnet of blueberries
¼ cup chopped hazelnuts or almonds
To make the crust, add the buckwheat flour, nut meal, cacao and salt to a food processor and blitz to combine.
Add the coconut oil, maple syrup and milk and pulse until the mix comes together in a soft ball.
Grease a 20cm round pie dish (or similar) well with coconut oil, and press the pastry into the tin, shaping it up the sides and pushing down firmly with your fingers.
Prick the bottom all over with a fork and pop into the oven at 180°C for about 15 minutes, or until the pastry has just started to cook and is slightly browned. Remove from the oven.
While this is cooking, make the filling.
Add the coconut cream to a small saucepan and heat gently.
Once hot but not boiling, turn down the heat and add the chocolate and salt, stirring until it melts into the cream.
Remove from the heat and allow to cool a little.
Add the eggs, nut meal and maple syrup and stir to combine.
Pour into the pastry case and return to the oven at 180°C for 20-25 mintues, or until the filling is just cooked.
Remove from the oven and allow to cool.
Top with blueberries and nuts as desired.
I hope you love it!