Sprouted Buckwheat Quinoa Chocolate Truffles

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Always wanting to eat healthier without sacrificing indulgence is why I made these. They have a lot of powerful foods in them and to be honest, I didn’t dig it. If you’re a woman, you’ll understand that sometimes you want tart, sour tastes in your mouth and at other times, you can’t stand it.

When I made these, I couldn’t stand the sour and I couldn’t feel the chocolate so I broke them down again into these:

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NOW, I am blissed out! It took a few days for me to want to transform them, and I’m glad I did because wasting ain’t great.

Recipe:
2 cups sprouted and dried buckwheat (must dry – they need to pop like rice crispies)
1/2 cup sprouted dried quinoa (same same)
1 William Pear, diced
1 cups of figs, diced
1/2 – 1 cup of raisins/ cranberries/ golden berries (bear in mind what your palate wants)
1/2 – 1 cup of dessicated coconut
1 cup of date paste (blend 2 cups dates with 1/4 – 1/2 cup water until it becomes a paste)
2 tbls coconut oil, melted
1/2 cup raw cacao powder

Give it a good mixing by hand then form into balls or line a glass container with plastic and press the mass neatly and evenly into the container, evening out the edges. If the mass is too dry, add more date paste or coconut oil. Cover and refrigerate.

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Chocolate Coating

1/2 cup raw cacao butter, melted

1 cup of raw cacao powder

1/4 – 1/2 cup honey/ maple (start slow, you don’t want a sugar overkill)

Whisk all three together the slowly pour over the mass that is pressed well into your glass container. Set in the fridge for a few hours or the freezer for 10 minutes. As you can see, the truffles are not covered with chocolate but if you want to, using a fork, dip the truffles into the chocolate and then set in the fridge again.

Mushroom, Dill Cheese & Broccoli Blini

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Yesterday I showed you how to make sprouted buckwheat flour. Today, I will give you an idea of what to do with it.

The picture above is a mushroom, dill cheese & broccoli Blini, of which the base is made of buckwheat flour. I am delighted with the mouthfeel. It behaves like a conventional shortcrust pastry, which is divine.

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Blini Base
2 cups buckwheat flour
1/4 cup flax meal (no gooey mouthfeel, I promise)
2 tbls dried oregano
1 tsp smoked paprika salt
2 tbls olive oil
1/2 – 3/4 cup water (start with less and feel your way through)

Mix it all up and you should get a dough like this:

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Roll it out and use a blini mould, or bottle lid to cut out circles:

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Dehydrate for about 4 – 5 hours then remove. You don’t want them to crack and get all bendy and dry. You want a bit of moisture in the centre.

Next, the cheese. This is a simple cheese, no fermentation or culturing.

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Dill Cheese
1 cup soaked and rinsed cashew
1 tbls nutritional yeast
1/2 tsp salt
3 tbls water
1 tbls dill

Blend till smooth. Set aside.

Broccoli
1 head organic broccoli
1 clove garlic
1.5 – 2 tbls red wine vinegar
2 tbls olive oil
salt and pepper

Slice the florets off the head, as close to the florets as possible. Wash in hot water and drain then blitz until it resembles crumbs as in the picture below.

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In a small blender, add the minced clove of garlic, red wine vinegar, water, salt and pepper and blend. Slowly add the oil in until the dressing is emulsified.Pour this dressing over the broccoli and set aside.

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Mushrooms
1 punnet oak mushrooms
2 tbls flax oil
2 tbls balsamic vinegar
salt and pepper

Wipe the mushrooms with a paper towel. Slice the stems off then slice the mushrooms into thin slices. In a separate bowl, whisk the dressing ingredients together then add it to the mushrooms and mix well. Set Aside.

Assembly

Place two blini bases on a plate. Add a healthy dollop of dill cheese and make as level as possible but not flat. Add a mound of broccoli. Don’t press this layer flat, now you want height. Take three pieces of mushroom and lay them on top of the broccoli. Add some dried pomegranate seeds. Dress the plate in chopped, candied almonds, sprigs of rosemary, cracked black pepper and a few drops of olive oil on top of each blini.

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