Banana-Buckwheat Pancakes

Perhaps I should have named this blog Craving Whole Grains. I do secretly wish I was an artisan baker, so I could promote the virtues of whole grains one loaf at a time. Sigh.

Back to reality, you've probably noticed that I only use grains and flours that are unrefined in the recipes I make, for highest nutritional value. Pancakes are no exception. The key to fluffy whole grain pancakes is to gently fold egg whites that have been previously beaten to peaks into the batter.

The taste of buckwheat flour in pancakes or crepes can be rather overpowering if it's not combined with other flours. I personally like the nutty, almost bitter taste of plain buckwheat crepes or galettes de sarrasin, as my mom makes them, but it's safe to say that it's an acquired taste. Plus, the result tends to be savoury rather than sweet.

This recipe calls for equal parts of buckwheat and whole-wheat pastry flours, so you benefit from the added nutrition without compromising flavour. Buckwheat is high in vitamin B, vitamin E and minerals.


Banana-Buckwheat Pancakes
(Adapted from Conscious Cuisine by Cary Neff)

• 1/4 cup buckwheat flour
• 1/4 cup whole-wheat pastry flour
• 3/4 tsp baking powder
• 1/8 tsp sea salt
• 1 large egg
• 3/4 tsp canola oil
• 3/4 tsp honey
• 1/2 cup milk (or soy milk)
• 2 large egg whites
• 1/2 cup diced banana (about 1 medium)
• 1 pinch ground cinnamon
• 3/4 tsp freshly grated lemon zest
• 3/4 tsp fresh lemon juice

Sift the flours, baking powder and salt into a medium mixing bowl. In a separate bowl, whisk together the egg, oil, honey and milk. Make a well in the center of the dry ingredients and pour in the egg mixture. Stir until moistened.


With an electric mixer, whip the egg whites until stiff peaks form. Gently fold the egg whites into the batter. Fold in the bananas, cinnamon, lemon zest and lemon juice until just combined.


Heat a griddle or non-stick pan over medium heat and coat with cooking spray. Spoon batter by 1/4 cups onto the griddle. Cook until bubbles appear and edges begin to look dry. The bottoms should be golden brown. Turn the pancakes over. They will rise and the middles will become light and fluffy. Cook for a minute longer, until they are golden brown.


Yields about 8-10 small pancakes. Serve topped with walnuts and pure maple syrup, or fruit compote.

Pan-Roasted Cauliflower with Pecans and Raisins

Some days, cooking is just about getting food on my plate quickly. But when I have more time on my hands, I like to jazz up the veggie side dishes I tend to resort to. There's only so much steamed cauliflower or broccoli you can eat before it gets truly boring.

This recipe for pan-roasted cauliflower is so delectable that it deserves a place in your holiday menu. It is somewhat time consuming, but well worth the effort. Trust me!


Pan-Roasted Cauliflower with Pecans and Raisins
Adapted from Food & Wine

2 tbsp raisins
1/4 cup extra-virgin olive oil
1 head cauliflower, cut into florets (4 cups)
1 tsp cane sugar
1 large can diced tomatoes with their juices
Pinch of crushed red pepper
Salt and freshly ground black pepper
1/4 cup chopped pecans
2 garlic cloves, finely chopped
1/4 cup chopped cilantro
1 1/2 tbsp fresh lemon juice

Preheat the oven to 350°. In a small bowl, cover the raisins with water. Let stand until softened, about 10 minutes. Drain.

Meanwhile, in a large ovenproof skillet, heat the oil. Add the cauliflower and cane sugar and cook over moderately low heat, stirring, until the cauliflower starts to soften, about 10 minutes.


Raise the heat to moderate and cook until the cauliflower is lightly browned, about 5 minutes longer. Stir in the tomatoes and crushed red pepper, season with salt and black pepper and cook another 5 minutes.


Add the raisins, the pecans and the chopped garlic to the cauliflower. Transfer the skillet to the oven and bake for about 30 minutes, until the cauliflower is very tender. Stir in the cilantro and lemon juice and let stand at room temperature for 30 minutes. Serve the cauliflower warm.

Serves 6.

Pumpkin Cranberry Bran Muffins

In my kitchen, the sweet aroma of freshly baked muffins.

In my stereo, the music of Elliott Smith, Beth Gibbons or Bon Iver.

On my nightstand, L'Étranger by Albert Camus.

Autumn resonates nicely with pumpkin patches, apple orchards, vibrant-coloured trees and the return of scarves and mittens. I always find this season bittersweet and nostalgic, in a beautiful way.

Make a cup of tea and treat yourself to a taste of the season. The molasses and the bran give these healthy, spiced muffins their dark and rich colour. Enjoy.


Pumpkin Cranberry Bran Muffins
Adapted from Delicious Living

1 cup pumpkin purée*
3/4 cup wheat bran
2 eggs
3/4 cup buttermilk
1/3 cup molasses
1/3 cup sucanat or natural cane sugar
1 tsp grated orange rind
1 tsp freshly grated ginger
1-1/4 cups whole wheat pastry flour
2 tsp baking powder
1/2 tsp baking soda
2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
1-1/2 cups dried cranberries
1/4 cup pumpkin seeds

Preheat oven to 400°F.

In large mixing bowl, combine pumpkin purée, wheat bran, eggs, buttermilk, molasses, sucanat or cane sugar, orange rind and grated ginger. Whisk together.

In separate bowl, mix flour, baking powder, baking soda, cinnamon, nutmeg and cloves.

Stir dry ingredients into wet, mixing well. Add cranberries to mixture and stir.


Fill cups of a nonstick muffin pan and sprinkle each muffin with pumpkin seeds. Bake approximately 20-22 minutes, until tops are golden and a toothpick comes out clean. Let cool for 10 minutes before removing from pan.


To Purée Pumpkin:
Cut pumpkin into large chunks. Place chunks in a steamer, and steam for 30 to 45 minutes. Remove from steamer and scrape pulp away from skin. Whip with beater or purée in food processor.

Corn-Tomato Salad with Fresh Mozzarella

Today marked the first day of fall, and consequently my first day of denial. I consoled myself with this beautiful crunchy and summery corn-tomato salad for dinner.

Where I grew up in Québec, we have a summer tradition called "épluchette de blé d'Inde" during corn season. It literally means corn husking, in québécois. It's a summer party where the main dish served is corn on the cob, along with a variety of salads. Guests happily help with the husking of dozens and dozens of ears of corn to be eaten, hence the name of the event.

To me, fresh sweet corn is reminiscent of these summer parties where my family would gather around a large sack of corn and recount, for one more time, the classic family jokes. Ah, memories. Au revoir, summer.


Corn-Tomato Salad with Fresh Mozzarella
Adapted from The Food Network

Dressing
2 tbsp white wine vinegar
2 tbsp olive oil
1 tsp salt
Freshly ground black pepper

Salad
3 ears of fresh corn, husked
1 cup grape tomatoes, halved
2 scallions, sliced
3/4 cup cubed fresh mozzarella
1/2 cup fresh basil leaves


Boil the ears of corn for 10 minutes. Rinse in cold water.

Whisk the vinegar, salt and pepper in a small bowl. Gradually whisk in the olive oil.

Shear off the corn kernels with a sharp knife and place in large bowl. Toss in the tomatoes, scallions and mozzarella. Pour the dressing over the salad and toss to coat. Let set for 15 minutes. Serve sprinkled with fresh basil.

Serves 4-6.

Moroccan Chickpea Salad

As a child, my mom couldn't get me to eat chickpeas. For years, I took my aversion for granted and didn't give them another fair try. Then one day I did, and it hit me. I suddenly loved chickpeas.

I find their plump shape strangely satisfying to bite into. Turn them into hummus or falafels and they're just as addictive. I've got years of catching up to do!


Moroccan Chickpea Salad
(adapted from Metro)

Salad
1 can chickpeas, drained and rinsed
1 small green bell pepper, diced
1 cup cucumber, diced
1 large tomato, diced
1 medium red onion, diced
1/2 cup feta cheese
1/3 cup fresh parsley, minced
1 tbsp fresh mint, minced

Dressing
2 tbsp olive oil
3 tbsp red wine vinegar
2 tbsp fresh lemon juice
1 tbsp + 1 tsp ground cumin
Salt & pepper, to taste


Toss the chickpeas, diced vegetables, feta cheese and herbs in a large bowl. In a separate bowl, stir the dressing ingredients together. Pour the dressing over the salad and toss.

Tastes even better the next day. Serves 6-8.