Tuesday, August 3, 2010

European Apple Pie

I am blessed with 2 kids who enjoy eating things like Brussels' sprouts, red cabbage, quinoa and farro. We cook with whole grains a lot and they love it... with one exception. For some strange reason my children are not particularly fond of buckwheat. Why, oh why? I grew up eating buckwheat and love it.

Buckwheat is a fruit seed that is related to rhubarb and sorrel. Whole buckwheat is a very nutritious food. The protein in buckwheat contains the eight essential amino acids and is also high in lysine. Buckwheat is also rich in many B vitamins as well as phosphorus, magnesium, iron, zinc, copper and manganese. Buckwheat is also a good oil source of Alpha-Linolenic Acid, which is one of the two essential fatty acids we must have to be healthy.

I truly believe it deserves a lot more attention in this country. My solution to painlessly add buckwheat into our diet was to use buckwheat flour in a dessert that I knew they wouldn't refuse. How about an Apple Pie? Plus I got to squeeze in walnuts - another power food that my older one dislikes for some strange reason. Feel free to experiment with other flours. I used spelt, teff and oat and it came out great.

European Apple Pie with Buckwheat Flour

1/2 cups of raw sugar
1/4 cup whole wheat pastry flour
1/4 cup of buckwheat flour
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground cinnamon
2 small eggs
1/4 tsp. vanilla extract
2 tart apples, chopped
3/4 cups of walnuts or pecans

Preheat your oven to 350. Mix the first 6 ingredients in a large bowl.Beat eggs and vanilla in a small bowl, then pour into the dry ingredients and mix well. Fold in apples and nut and pour into a greased 9 inch pie dish. Bake for about 1/2 hour or until a toothpick inserted near the center comes out clean. Serve warm. May be with your favorite ice cream! Here is my absolute favorite for today... in caramel flavor...
PS: Did I mention that buckwheat is gluten free? :)

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