{"id":271,"date":"2010-03-07T17:47:04","date_gmt":"2010-03-07T06:47:04","guid":{"rendered":"http:\/\/www.belly.net.au\/?page_id=271"},"modified":"2024-07-22T14:16:17","modified_gmt":"2024-07-22T04:16:17","slug":"glitters-buckwheat-loaf","status":"publish","type":"page","link":"https:\/\/www.belly.net.au\/?page_id=271","title":{"rendered":"glitter’s buckwheat loaf"},"content":{"rendered":"

Glitter Girl is a longtime bayfm presenter, most recently co-hosting “Planet Luv<\/a>” 6 to 9 am Tuesdays, and multi-talented, colourful girl about town.\u00a0 She was on belly on March 8, 2010 to talk about her cooking and her favourite autumn grains – and read\u00a0 a poem written just for us about gluten intolerance!
\n
\nBUCKWHEAT NUT LOAF<\/strong><\/span><\/p>\n

Serves 4-6<\/p>\n

1 1\/2 cups of buckwheat (roasted)
\n3 cups water
\n1\/2 teaspoon of himalayan pink salt
\n2 cups sliced mushrooms
\n1 tbs minced ginger
\n2 teaspoons minced garlic
\n1 cup diced red onion
\n1\/2 cup grated carrot
\n4 tablespoons of coconut oil\/ avocado oil\/ ricebran or olive oil (cold
\npressed)
\n6 large cabbage leaves
\n1 cup roasted, ground almonds or walnuts
\n3 organic eggs, beaten
\n2 tbs miso (young)
\n1\/2 teaspoon each thyme, basil, oregano (dried)
\n1\/2 cup chopped parsley
\n3\/4 cup of LSA (linseed sunflower and almond) or millet meal<\/p>\n

Firstly bake buckwheat kernels in 200 degree C preheated oven until lightly
\nbrowned.
\nThen bring 3 cups of water to the boil.\u00a0 Add buckwheat, salt, cover and lower
\nheat, simmer 15 minutes.\u00a0 Meanwhile, cut the rest of the vegetables.\u00a0 Heat the 2
\ntablespoons of chosen oil and saute mushrooms for 5 minutes.\u00a0 Remove from skillet or wok, set aside and add the 2 remaining tablespoons of oil to wok.\u00a0 Saute the rest of the vegetables in order listed above.\u00a0 Cover and simmer for 5 minutes.<\/p>\n

Now, bring a pot of salted water to the boil.\u00a0 Add cabbage and blanch 1-2
\nminutes.\u00a0 Drain and rinse under cold water.
\nPreheat oven to 190 degrees
\nRoast and grind nuts.
\nOil bread tin.\u00a0 Line tin with cabbage leaves, covering the bottom and sides.\u00a0 Leave enough overhang to fold over and cover the top.<\/p>\n

Combine half the buckwheat with the cooked vegetables and the roasted nuts.
\nBeat eggs and miso, combine with buckwheat mixture and add the rest of the ingredients.
\nSpoon 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.\u00a0 Cover the pan with a double layer of oiled paper.
\nReserve other half of buckwheat for another recipe ( e.g. stewed fruit and buckwheat )<\/p>\n

Place the loaf pan in a baking dish and pour enough water into the
\nbaking dish, so that it reaches halfway up the sides of the loaf pan.\u00a0 Bake for 45-60 minutes or until firm to the touch.
\nCool before slicing.<\/p>\n

Serve with steamed spinach, bokchoy or kale and\u00a0 steamed squash and sliced
\navocado..<\/p>\n","protected":false},"excerpt":{"rendered":"

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.\u00a0 She was on belly on March 8, 2010 to talk about her cooking and her favourite autumn grains – and read\u00a0 a poem written just for us about gluten intolerance! BUCKWHEAT NUT […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":65,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-271","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/pages\/271","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=271"}],"version-history":[{"count":6,"href":"https:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/pages\/271\/revisions"}],"predecessor-version":[{"id":4105,"href":"https:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/pages\/271\/revisions\/4105"}],"up":[{"embeddable":true,"href":"https:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/pages\/65"}],"wp:attachment":[{"href":"https:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=271"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}