BUTTER
MAKES 4 SERVINGS
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Enjoy this recipe with any of your favorite bread or pizza crust recipes, such as Rye Flatbread (page 23), Kalamata Olive Crostini (page 114), or Buckwheat Pizza Crust (page 213). Top with your favorite fruit jam and butter. Simple and delicious.
1 recipe of your favorite bread
1 recipe Fresh Fruit Jam (page 96)
1 recipe of your favorite butter (pages 98 to 100)
Divide the toast slices among four serving dishes. Serve with jam and butter.
TOAST WITH AVOCADO AND CHIPOTLE
MAKES 4 SERVINGS
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This savory toast is topped with avocado slices and a pinch of spicy powdered chipotle, then drizzled with olive oil.
Enjoy this recipe with any of your favorite bread or pizza crust recipes, such as Rye Flatbread (page 23), Kalamata Olive Crostini (page 114), or Buckwheat Pizza Crust (page 213).
1 recipe of your favorite bread
1 ripe avocado, pitted and sliced
½ teaspoon powdered chipotle
1 tablespoon extra-virgin olive oil
Divide the toast slices among four serving dishes. Top with slices of avocado and pinches of powdered chipotle. Drizzle with olive oil and serve immediately.
TOAST WITH HEIRLOOM TOMATO AND BASIL
MAKES 4 SERVINGS
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Toast is topped with slices of beautiful heirloom tomatoes and fresh basil, then drizzled with olive oil.
Enjoy this recipe with any of your favorite bread or pizza crust recipes, such as Rye Flatbread (page 23), Kalamata Olive Crostini (page 114), or Buckwheat Pizza Crust (page 213).
1 recipe of your favorite bread
1 heirloom tomato, seeded and sliced
¼ cup torn basil leaves
¼ teaspoon ground black pepper
1 tablespoon extra-virgin olive oil
Divide the toast slices among four serving dishes. Top with slices of tomato, the basil, and pinches of black pepper. Drizzle with olive oil and serve immediately.
BISCUITS AND GRAVY
MAKES 4 SERVINGS
Â
I love biscuits and gravy. But it can be hard to find wheat-free or even vegan biscuits or gravy out in the cooked world. So, I was inspired to come up with this recipe. Moist Buckwheat Biscuits are smothered in rich Cashew Gravy. Youâre going to love these, I promise; they are delicious!
1 recipe Buckwheat Biscuits (page 93), dehydrated as directed
1 recipe Cashew Gravy (page 94)
2 tablespoons chopped green onions, for garnish
Divide the biscuits among four serving dishes. Top with the gravy and garnish with the green onions. Serve immediately.
BUCKWHEAT BISCUITS
MAKES 4 SERVINGS
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This recipe was created as I was trying to make a new bread texture. My friend Carol C. said the texture reminded her of biscuits, and I agreed.
These biscuits are light and stay moist and are very mild in flavor. Crispy on the outside, they taste great, and are savory when smothered with gravy. Serve them as scones for high tea, with jam and butter, and your favorite sun teas or smoothies.
If you donât have Buckwheat Crispies on hand, just substitute 2 cups of buckwheat groats instead.
2 cups Buckwheat Crispies (page 63)
¼ cup golden flaxseed
¼ cup olive oil
1 teaspoon sea salt
1½ cups filtered water
Grind the Buckwheat Crispies to a powder, then place in a food processor. Then grind flaxseeds to a powder and add to the food processor. Add the oil and salt; process to mix well. Add the water and process into a thick, doughy batter.
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Scoop the batter into 1/3 -cup biscuit shapes (you should be able to make about ten), on a lined 14-inch-square Excalibur Dehydrator tray. Dehydrate for 8 to 10 hours at 104°F.
Flip and dehydrate for another 2 to 4 hours, or until desired consistency. You want the biscuits to have a crust around the outside and be soft but not mushy on the inside.
Â
Will keep 1 day at room temperature in a brown bag. You can refrigerate for several days or freeze, but the biscuits will loose their crispy crust.
Â
OPTIONS: Mix dried fruits such as cranberries or raisins, or chopped nuts into your batter before forming your biscuits, to create new flavors.
CASHEW
MAKES 4 SERVINGS
Â
Enjoy this recipe with any of your favorite bread or pizza crust recipes, such as Rye Flatbread (page 23), Kalamata Olive Crostini (page 114), or Buckwheat Pizza Crust (page 213). Top with your favorite fruit jam and butter. Simple and delicious.
1 recipe of your favorite bread
1 recipe Fresh Fruit Jam (page 96)
1 recipe of your favorite butter (pages 98 to 100)
Divide the toast slices among four serving dishes. Serve with jam and butter.
TOAST WITH AVOCADO AND CHIPOTLE
MAKES 4 SERVINGS
Â
This savory toast is topped with avocado slices and a pinch of spicy powdered chipotle, then drizzled with olive oil.
Enjoy this recipe with any of your favorite bread or pizza crust recipes, such as Rye Flatbread (page 23), Kalamata Olive Crostini (page 114), or Buckwheat Pizza Crust (page 213).
1 recipe of your favorite bread
1 ripe avocado, pitted and sliced
½ teaspoon powdered chipotle
1 tablespoon extra-virgin olive oil
Divide the toast slices among four serving dishes. Top with slices of avocado and pinches of powdered chipotle. Drizzle with olive oil and serve immediately.
TOAST WITH HEIRLOOM TOMATO AND BASIL
MAKES 4 SERVINGS
Â
Toast is topped with slices of beautiful heirloom tomatoes and fresh basil, then drizzled with olive oil.
Enjoy this recipe with any of your favorite bread or pizza crust recipes, such as Rye Flatbread (page 23), Kalamata Olive Crostini (page 114), or Buckwheat Pizza Crust (page 213).
1 recipe of your favorite bread
1 heirloom tomato, seeded and sliced
¼ cup torn basil leaves
¼ teaspoon ground black pepper
1 tablespoon extra-virgin olive oil
Divide the toast slices among four serving dishes. Top with slices of tomato, the basil, and pinches of black pepper. Drizzle with olive oil and serve immediately.
BISCUITS AND GRAVY
MAKES 4 SERVINGS
Â
I love biscuits and gravy. But it can be hard to find wheat-free or even vegan biscuits or gravy out in the cooked world. So, I was inspired to come up with this recipe. Moist Buckwheat Biscuits are smothered in rich Cashew Gravy. Youâre going to love these, I promise; they are delicious!
1 recipe Buckwheat Biscuits (page 93), dehydrated as directed
1 recipe Cashew Gravy (page 94)
2 tablespoons chopped green onions, for garnish
Divide the biscuits among four serving dishes. Top with the gravy and garnish with the green onions. Serve immediately.
BUCKWHEAT BISCUITS
MAKES 4 SERVINGS
Â
This recipe was created as I was trying to make a new bread texture. My friend Carol C. said the texture reminded her of biscuits, and I agreed.
These biscuits are light and stay moist and are very mild in flavor. Crispy on the outside, they taste great, and are savory when smothered with gravy. Serve them as scones for high tea, with jam and butter, and your favorite sun teas or smoothies.
If you donât have Buckwheat Crispies on hand, just substitute 2 cups of buckwheat groats instead.
2 cups Buckwheat Crispies (page 63)
¼ cup golden flaxseed
¼ cup olive oil
1 teaspoon sea salt
1½ cups filtered water
Grind the Buckwheat Crispies to a powder, then place in a food processor. Then grind flaxseeds to a powder and add to the food processor. Add the oil and salt; process to mix well. Add the water and process into a thick, doughy batter.
Â
Scoop the batter into 1/3 -cup biscuit shapes (you should be able to make about ten), on a lined 14-inch-square Excalibur Dehydrator tray. Dehydrate for 8 to 10 hours at 104°F.
Flip and dehydrate for another 2 to 4 hours, or until desired consistency. You want the biscuits to have a crust around the outside and be soft but not mushy on the inside.
Â
Will keep 1 day at room temperature in a brown bag. You can refrigerate for several days or freeze, but the biscuits will loose their crispy crust.
Â
OPTIONS: Mix dried fruits such as cranberries or raisins, or chopped nuts into your batter before forming your biscuits, to create new flavors.
CASHEW
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