Glitter Girl is a longtime bayfm presenter, most recently co-hosting “Planet Luv” 6 to 9 am Tuesdays, and multi-talented, colourful girl about town. She was on belly on March 8, 2010 to talk about her cooking and her favourite autumn grains – and read a poem written just for us about gluten intolerance!
BUCKWHEAT NUT LOAF
1 1/2 cups of buckwheat (roasted)
3 cups water
1/2 teaspoon of himalayan pink salt
2 cups sliced mushrooms
1 tbs minced ginger
2 teaspoons minced garlic
1 cup diced red onion
1/2 cup grated carrot
4 tablespoons of coconut oil/ avocado oil/ ricebran or olive oil (cold
6 large cabbage leaves
1 cup roasted, ground almonds or walnuts
3 organic eggs, beaten
2 tbs miso (young)
1/2 teaspoon each thyme, basil, oregano (dried)
1/2 cup chopped parsley
3/4 cup of LSA (linseed sunflower and almond) or millet meal
Firstly bake buckwheat kernels in 200 degree C preheated oven until lightly
Then bring 3 cups of water to the boil. Add buckwheat, salt, cover and lower
heat, simmer 15 minutes. Meanwhile, cut the rest of the vegetables. Heat the 2
tablespoons of chosen oil and saute mushrooms for 5 minutes. Remove from skillet or wok, set aside and add the 2 remaining tablespoons of oil to wok. Saute the rest of the vegetables in order listed above. Cover and simmer for 5 minutes.
Now, bring a pot of salted water to the boil. Add cabbage and blanch 1-2
minutes. Drain and rinse under cold water.
Preheat oven to 190 degrees
Roast and grind nuts.
Oil bread tin. Line tin with cabbage leaves, covering the bottom and sides. Leave enough overhang to fold over and cover the top.
Combine half the buckwheat with the cooked vegetables and the roasted nuts.
Beat eggs and miso, combine with buckwheat mixture and add the rest of the ingredients.
Spoon into cabbage-lined loaf tin (9 1/2 cm x 23 cm) ( 4 x 9 inch), press down firmly and fold overhanging leaves over the mixture. Cover the pan with a double layer of oiled paper.
Reserve other half of buckwheat for another recipe ( e.g. stewed fruit and buckwheat )
Place the loaf pan in a baking dish and pour enough water into the
baking dish, so that it reaches halfway up the sides of the loaf pan. Bake for 45-60 minutes or until firm to the touch.
Cool before slicing.
Serve with steamed spinach, bokchoy or kale and steamed squash and sliced