Buckwheat & Oats

The little young man and I had a very long baking session which lasted for 5 hours. We made cupcakes (as usual!), buckwheat crackers and oat crunchies.

We made lemon and orange cupcakes.

The moment it was warm, the little young man helped himself to them!

Here's the recipe for the lemon cupcakes. If you can tolerate lemons and oranges, (I can't. I bake them for my family.) these cupcakes are yummy to the tummy!

Cupcakes recipe

Buckwheat crackers

Ingredients:

1. Buckwheat flour (200g)
2. High protein unbleached bread flour (400g)
3. 1/2 teaspoon of sea-salt
4. 1/2 cup of cold water

----------------------------------------
1. Pour the sieved flours into a large bowl.

2. Add the salt.

3. Add the cold water and knead till smooth.

4. Break the dough up into about 7 small balls.

5. On an aluminium foil, place a small ball of dough on it.

6. Add some flour over the balls and roll them flat with a rolling pin.

7. Pre-cut the crackers before baking them.

8. Bake at 190C for about 30 minutes or until crispy.

9. Once the crackers are cool, break them into pieces.

All lined-up, waiting to go into the oven.

Crispy buckwheat crackers

Oat Crunchies

Ingredients:

1. Organic rolled oats and baby rolled oats (500g)
2. Brown sugar (1/4 cups)
3. Sunflower oil (1/4 cups)
4. 2 eggs

------------------

1. Pour oats, brown sugar, eggs and sunflower oil into large bowl.

2. Mix all ingredients until equally blended.

3. Spoon into tiny paper cups.

4. Bake at 200C for 20 minutes.

5. Serve once they are cool. You can refrigerate the rest in an airtight container.

Before baking

Rows of freshly baked oat crunchies