Well here’s a delicious idea for leftover broccolini… our latest recipe test is this moist buckwheat and broccolini bread – how’s that for hiding the greens?
I’ve found that buckwheat can be particularly dry if there’s not a happy medium, so adding something that packs a lot of moisture (like broccolini) helps stop the loaf from tearing while it rises but also maintains the moisture throughout the cooking process.
It takes all of 30-40 minutes depending on your oven, and around about 60 minutes rising with all of 10 minutes handling time so you’re not in the kitchen for hours on end.
Try it with our dukkah recipe and some extra virgin olive oil or toast it day old and top it with avo, lemon & pepper for a hearty, healthy brekkie.
|1 tbsp. gluten free yeast|
|375ml warm tap water|
|1/2 tsp. xanthan gum (available at health food shops)|
|2 tbsp. black sesame seeds|
|1 tsp. mustard powder|
|1 tsp. salt & pepper|
|1 head broccolini|
|1/4 c extra virgin olive oil + 2 tbsp. extra|
|500g organic buckwheat flour|
|1 tbsp. polenta|