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METHOD. Preheat oven to 350° F. Line a cookie sheet with parchment paper or Silpat. In a large bowl, cream sugar and softened coconut oil together, then add in the egg and mix until combined. Add in Himalayan Tartary Buckwheat Super Nutrition Flour, baking powder, and salt, and those optional chocolate chips.
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Here's the instructions on toasting prior to using in uncooked dishes: Preheat oven (or toaster over) to 170°F. Sprinkle ¼ - ½ cup of HTB Flour in an even layer on a parchment-lined cookie sheet. Bake for about 5-10 minutes. You can put the cooked flour into a jar or other air-tight container to use as you please.
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METHOD. In a bowl, beat together the eggs, almond milk (plus optional seltzer water), vanilla, coconut oil, and monk fruit sweetener. Beat until the eggs are fluffy. Fold in crushed pecans. In a large mixing bowl, mix in the Himalayan Tartary Buckwheat Super Nutrition Flour and almond flour, baking powder, baking soda, salt, and spices.
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Big Bold Health · August 2, 2021 · August 2, 2021 ·
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2 Tbsp maple syrup (or substitute Lakanto maple syrup, or 8 Medjool dates) 1 Tbsp or more water, if not using dates. METHOD. Preheat your oven to 350° F. For the dough, mix all of the dough ingredients above by hand. Flatten with your hands and shape on parchment paper into an approximate 8″x11" to 10″x12" rectangle.
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In a large mixing bowl, mix in the Himalayan Tartary Buckwheat Super Nutrition Flour and almond flour, baking powder, baking soda, salt, and spices. Slowly add the dry ingredients to the wet ingredients, stirring until fully combined and no lumps remain. Heat a large skillet under medium heat. When the griddle is hot, brush with coconut oil.
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Himalayan Tartary Buckwheat & Almond Flour Pancakes with Warm Maple
Himalayan Tartary Buckwheat (HTB) is a prime example of a resilient, nutrient-rich plant. For millennia, this gluten-free food crop (no relation to wheat) has weathered harsh climates, high altitudes, and poor-quality soil. Yet HTB has become more robust—physically and genetically—as a direct result of these suboptimal conditions. [1]
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Cut some slits in the top and dust with a little flour. Leave the dutch oven in the 450° F oven while the dough is rising. When the dough is ready, remove the pot from the oven, take off the lid and lift the parchment with dough on it into the pot. Do not remove parchment. Cover with the lid and bake for about 45 minutes.
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Mix dry ingredients together well and set aside. In another bowl, mix oil, water, and sweetener together, and add beaten eggs. Mix and add to dry ingredients. Stir thoroughly. Add berries and spoon into muffin tins (about ⅔ full) and bake for 20-25 minutes. Drizzle the optional almond butter over the top of the muffins when cooled.
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Heat oven to 375° F. Grease a 1-lb loaf pan with coconut oil, or line 12 muffin cups with muffin papers. In a medium bowl, whisk together almond flour, arrowroot powder, Himalayan Tartary Buckwheat Flour, soda, and salt. Set aside. In a large bowl, stir together the maple syrup, eggs, coconut oil, vanilla, and mashed bananas, mixing well.
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The Big Bold Health team sent me an array of delicious-sounding recipes, and I opted for buckwheat pancakes (from Mark Hyman, M.D.) as my first trial run. These easy-to-make pancakes were filled with some of my favorite ingredients and spices —plus, I loved topping them with berries and a drizzle of nut butter for extra flavor, texture, and.
