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 …