Buckwheat Dropscones with Apricot Butter. Pohánkové dolky s marhuľovým maslom.

 

I love buckwheat. Have you ever tried it?

It´s been known in Eastern Europe, Chine and Russia for ages. It´s not a wheat as the name might suggest, but a super seed from a plant that´s related to rhubarb. Who would have known?! :) It´s got funky triangle shape, nutty taste, host of vitamins and nutrients that are essential for our bodies, it´s a that´s gluten free and it makes the most delicious dropscones, pancakes, porridge, smoothies and anything you can think of.

Buckwheat contains 8 essential amino acids required by our bodies. It is seed full of manganese, magnesium and fibre. Its fibre is lubricating and soothing to the digestive tract – it keeps the gut healthy! :) It´s super high in protein, which is amazing for all vegetarians.

The flour is especially great if making these heavenly great dropscones. I remember how my grandma used to get really annoyed by making pancakes, so than she always made the pancakes butter thicker and ended up making dropscones. Than she brought them on a table, sandwiched with some homemade jam (sour jam made out of her wild berries was no. 1). We went wild about them.
So to bring back my traditions, I made these dropscones for us. I didn´t use any refined flours or refined sugars – they are made with buckwheat flour and oatmeal instead.

I got inspired by very lovely author Amber Rose (her book Love Bake Nourish is excellent, try checking it out) and her apricot butter. I embraced her delicious recipe but made it in my own way.  I adore the way this flavoursome apricot and vanilla butter melts slowly on warm dropscones.. And when you sprinkle some walnuts on top, it´s a heaven on plate. Please, make these. Just because there is nothing better than leisure breakfast on lazy Sunday morning.

 

Buckwheat Dropscones with Apricot Butter

For the butter
100g proper unsalted butter, soften to a room temperature
about 10 dried apricots (unsulphured=not the soft and orange ones)
1 tsp-1 tbls proper, nice tasting honey
1 tsp vanilla extract
rum/whiskey or any dark spirit
pinch of sea salt

Soak your apricots in your choice of spirit (I soaked mine in homemade vanilla extract). Simply put them in a jar, cover with spirit and leave them sitting there happily for about 15 minutes (for an alcohol free version, soak them in boiling water with some vanilla extract or powder). Drain (I put all of the leftover liquid back to the bottle) and chop up/blend until you´ll have very fine pieces, but you don´t want it too mushy.
Whip up your butter until smooth and light. Add in pinch of sea salt and honey and beat it all together. Add vanilla extract and your chopped apricots and whisk. Taste and adjust the sweeteness. Scoop the butter onto a piece of baking paper. Wet your hands in cold water and shape the butter into desired shape. I shaped it into a log, which is quite handy. Cover your butter in baking paper, tie up the ends and put to the fridge.

For the pancakes
1/2 cup buckwheat flour
1/3 cup fine oatmeal(oat flour) or spelt flour
1 happy egg (room temperature)
about 1/2 cup of plant milk
1 tsp vanilla extract
1 heaping tsp of baking powder
1tsp-1tbls honey (optional)
pinch of sea salt

Put your flours,baking powder and sea salt into a bowl. Mix briefly. Add in your egg, 1/2 of the milk, vanilla extract and honey (if using). Using a fork or a whisk, mix the batter until you have a smooth paste. Add in the rest of the milk so the consistency of batter is thick, rather than thin.
Put your pan over a medium heat. Very lightly grease the pan with coconut oil or butter. Drop spoonfulls of batter onto a pan, wait until the bubbles start to appear and flip the pancakes. Cook for about 1 minute on other side. Repeat until you use up all of your batter.
Serve your dropscones with apricot butter and sprinkled with walnuts. Enjoy.

——–

Zboznujem pohanku. Uz ste ju niekedy skusili?

Pohanka je znama uz od veky vekov vo vychodnej Europe, Cine a Rusku. Nie je to psenica (ako to jej anglicky nazov moze napovedat) ale super semiacko rastliny, ktora je pribuzna rebarbore. Kto by to bol povedal? :) Ma vtipny trojuholnikovy tvar, orieskovu chut, ukryva v sebe milion vitaminov, ktore su tak dolezite pre spravne fungovanie nasho tela, je vhodna pre celiakov pretoze neobsahuje lepok a sluzi na pripravu tych najlepsich palaciniek, doliek, ovsenych kasi, smoothies a vlastne na vsetko co len pomyslite.

Pohanka obsahuje vsetkych 8 esencialnych mastnych kyselin, ktore si nase telo nedokaze vytvorit samo. Obsahuje mangan, magnezium a vlakninu, ktora posobi uvolnujuco a lubrikacne na cely travacia trakt – to znamena zdravie pre cely zazivaci system! :) Obsahuje vysoke mnozstvo proteinov, takze je naozaj vhodna pre vsetkych vegetarianov.

Pohankova muka je specialne vhodna na pripravu tychto bozskych doliek. Pamatam sa ako nam starka pripravovala dolky hocikedy na obed. Vzdy to zacala s tym ako spravila par palaciniek, ale kedze ju nebavil ritual prehadzovania tenuckych palaciniek, cesto zahustila a nakoniec z cesta spravila mnozstvo doliek. A my sme ich zboznovali. Ked ich dovarila, vzdy zobrala dve, zlepila ich s jej domacim lekvarom  ich pred nas na stol a my sme sa sli za nimi zblaznit (najlesie chutili zlepene s jej domacim lekvarom z lesnych plodov, ktore dopestovala na zahradke – ta kyslasta chut sedela dokonalo so sladkymi dolkami).

Tak aby som nam naspat priniesla nase tradicie, spravila som nam tieto uzasne dolky. Samozrejme namiesto rafinovanych muk a cukrov som pouzila muku pohankovu a ovsenu.
Trosku som sa inspirovala jednou uzasnou pekarkou Amber Rose (jej knizka Love Bake Nourish je na zjedenie!) a jej marhulovym maslom. Jej chutny recept som si ale prisposobila. Toto marhulove maslo sa k dolkam naozaj hodi, neuveritelne dobre to k sebe vsetko pasuje. A ked to uz budete nmat vsetko pred sebou na tanieri, nebudete sa vediet dojest. Paci sa mi ako sa sladucka vrstva marhuloveho masla pomaly roztapa na kusku horucej dolky.. A ked si tie dolky nahodou posypete vlasakmi, je to ako nebicko na tanieri. Prosim vas, spravte si ich na ranajky (alebo na obed ci na veceru-vzdy su skvele!), pretoze  nic nie je lepsie ako vychutnat si uzasne ranajky v lenive nedelne rano.

Pohánkové dolky s marhuľovým maslom

Na maslo
100g poctiveho masla, izbovej teploty
10 susenych marhul (bez pridaneho sulfuru=nie tie oranzove a jemne marhule)
1 lyzicka-1 lyzica kvalitneho medu
stipka morskej soli
1 lyzicka vanilkoveho extraktu
rum/whiskey alebo iny tmavy alkohol

Namocte si marhule do alkoholu (ja pouzivam domaci vanilkovy extrakt). Jednoducho si vase marhule vlozte do flasky alebo pohara, zalejte alkoholom podla vaseho vyberu a nechajte len tak sediet cca 15 minut. Pre bezalkoholovu verziu namocte marhule do horucej vody a pridajte do vody trosku vanilkoveho extraktu alebo vanilkoveho prasku. Ocedte (ja som si zvysok alkoholu vyliala nazad do flasky) a pokrajajte alebo vymixujte marhule na velmi jemnucko, ale nie tak, aby ste zo svojich marhul spravili kasu. :)
Vymiesajte maslo do jemna, pridajte sol a med a znova premiesajte. Pridajte vanilkovy extrakt, pokrajane marhule a  vymiesajte vareskou alebo rucnym mixerom dohladka. Vsetko maslo prelozte na kus papiera na pecenie. Namocte si ruky a pekne maslo vytvarujte do pozadovaneho tvaru. Pomocou papiera na pecenie maslo uzavrite, konce papiera zakrutte ako by ste krutili salonky a vlozte maslo do chladnicky.

Na dolky
1/2 salky pohankovej muky
1/3 salky ovsenej alebo spaldovej muky
1 stastne vajicko (izbovej teploty)
1/2 salky rastinneho mlieka
1 lyzicka – 1 lyzica medu (podla chuti)
1 vrchovata lyzicka prasku do peciva
1 lyzicka vanilkoveho extraktu
stipka soli

Zmiesajte si v miske muky, prasok do peciva a sol. Pridajte vajicko, med (ak pouzivate), vanilkovy extrakt a polovicku vaseho mlieka. Vymiesajte spolu vsetko hladku kasu a pridajte zbytok mlieka. Pekne vase cesto pomiesajte – malo by mat skor hustejsiu ako redsiu konzistenciu.
Rozohrejte si dolkar alebo panvicu a jemne pomastite maslom alebo kokosovym olejom. Pomocou lyzice naberajte cesto a ´dolkujte´ na panvicu. Varte dokym sa na dolkach neobjavia male bublinky, preklopte dolky na druhu stranu a varte este asi tak 1 minutu.

Podavajte natrete s marhulovym maslom. Mnam. Dobru chut! :)

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