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Thread: buckwheat crepes

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  1. #1
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    buckwheat crepes

    I've just been looking at the recipe for buckwheat crepe on Stephan's "Who;e Health Source" and it looks great. If it isn't a grain, has no gluten, and the phytic acid can be removed, surely eating this once in a blue moon would be OK? Has anyone tried these?

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    I want to try these as i need a carb source to vary my diet. Cant have too many potatoes of both kind due to gut problems, and oxalate concerns. So i want to make these for breakfast occasionally and bread substitute. I can only seem to get acces too buckwheat kernels, are these the same as buckwheat groats, anyone know?

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    Quote Originally Posted by zizou View Post
    I want to try these as i need a carb source to vary my diet. Cant have too many potatoes of both kind due to gut problems, and oxalate concerns. So i want to make these for breakfast occasionally and bread substitute. I can only seem to get acces too buckwheat kernels, are these the same as buckwheat groats, anyone know?
    My apologies for barging in like this, but have you considered fruit? I don't know how limited your ability to consume potatoes is (or your tolerance for fructose), but you might want to consider adding in some more fruit. Bananas have quite a bit of carbs, as do pomegranates, and even apples, kiwis, and oranges provide a decent amount (~15g/fruit). It's not exactly a ton, but with other primal sources of starch and sugar (including veggies), it should get you close to the 100-150g range.

    Parsnips are another option into which you might want to look.
    See my progress at Cocoa's Corner.

    Or check out my journal thread here.

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    Quote Originally Posted by CocoaNut View Post
    My apologies for barging in like this, but have you considered fruit? I don't know how limited your ability to consume potatoes is (or your tolerance for fructose), but you might want to consider adding in some more fruit. Bananas have quite a bit of carbs, as do pomegranates, and even apples, kiwis, and oranges provide a decent amount (~15g/fruit). It's not exactly a ton, but with other primal sources of starch and sugar (including veggies), it should get you close to the 100-150g range.

    Parsnips are another option into which you might want to look.
    Came in here to post about my end result, but i'll reply to you first

    Unfortunately, i don't react well with fructose, read fructose malabsorption, so once again unfortunately, i can't dig into the fruits as much as i'd like to. Ideally i'd thrive off meat,fat and fruits with root veggies aswell.

    The good news however is, i have been seeing impressive tolerance to sweet potato, with the purplish skin but white flesh. It is definitly less sweet i feel, and mroe starchy. They actually taste like chestnut... i had bout 3 yesterday cooked in open fire charcoal in it's own skin, one word on the taste, unbelievable. Believe me i'm getting sick of pumpkin and parnips, even though they are so nice and tasty, but little variety doesn't hurt. Thanks for your input though

    Now onto the buckwheat pancakes, well tbh they have come out a success. The thing i loved most about it, is that it tastes like sourdough buckwheat. I like the taste of buckwheat, and to have the sourdoughy after taste is a mix to enjoy. I think i've found my 'pita bread' replacement, as i didn't really feel like i was eating a pancake, which is good. Didn't add anything to batter other then the blended buckwheat groats, water and salt.

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    Quote Originally Posted by zizou View Post
    Came in here to post about my end result, but i'll reply to you first

    Unfortunately, i don't react well with fructose, read fructose malabsorption, so once again unfortunately, i can't dig into the fruits as much as i'd like to. Ideally i'd thrive off meat,fat and fruits with root veggies aswell.

    The good news however is, i have been seeing impressive tolerance to sweet potato, with the purplish skin but white flesh. It is definitly less sweet i feel, and mroe starchy. They actually taste like chestnut... i had bout 3 yesterday cooked in open fire charcoal in it's own skin, one word on the taste, unbelievable. Believe me i'm getting sick of pumpkin and parnips, even though they are so nice and tasty, but little variety doesn't hurt. Thanks for your input though

    Now onto the buckwheat pancakes, well tbh they have come out a success. The thing i loved most about it, is that it tastes like sourdough buckwheat. I like the taste of buckwheat, and to have the sourdoughy after taste is a mix to enjoy. I think i've found my 'pita bread' replacement, as i didn't really feel like i was eating a pancake, which is good. Didn't add anything to batter other then the blended buckwheat groats, water and salt.
    I figured you'd probably have thought of those before, but I thought I'd take a chance, just in case.

    I'm glad you found some stuff that you can eat without issue.

    Quote Originally Posted by onalark View Post
    Lots of foods contain lectins. A short list of the "worst offenders" includes eggs, nightshades, beans, nuts, cereal grains, and dairy. If you're really worried about lectins, then you should be looking to eliminate those as well.
    Grain-fed dairy and eggs, you mean? Always remember that what goes into your food also comes out of it and studies tend to be done with grain-fed animal products. I'm sure that there are some levels of lectins in grass-fed dairy and eggs, but I seriously doubt it comes anywhere near the danger zone of lectins.
    See my progress at Cocoa's Corner.

    Or check out my journal thread here.

    If I accidently make you a brony or convert you to Taoism, well... you shouldn't have talked to me if you didn't want that to happen.

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    Quote Originally Posted by CocoaNut View Post
    Grain-fed dairy and eggs, you mean? Always remember that what goes into your food also comes out of it and studies tend to be done with grain-fed animal products. I'm sure that there are some levels of lectins in grass-fed dairy and eggs, but I seriously doubt it comes anywhere near the danger zone of lectins.
    Dunno. Mark doesn't specify. I can't assume either way.

    Nearly EVERYTHING contains lectins. You should evaluate how a food makes you feel based on your consumption of it, not on a data point that may or may not apply to you.

    I also can't find a chart of lectin levels, despite employing my googlefu. If anyone has that list (Mark's article has a link to an abstract, but it's by no means a conclusive or exhaustive list), it'd be great to see it. All that said: what I have found indicates that lectins are reduced by soaking, fermentation, and cooking. Which is exactly what you're doing with the buckwheat when you soak it in chlorine-free water or yogurt.

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    AFAIK, they are the same. I've only ever used buckwheat groats after I've soaked them overnight and then rinsed them really well.

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    Thanks for your reply, i had flour but you cant do the rinsing part of it which i read is crucial so i need to start from the very beginning. I will try the kernels and follow chris kessers receipe. Thanks!

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    Quote Originally Posted by zizou View Post
    Thanks for your reply, i had flour but you cant do the rinsing part of it which i read is crucial so i need to start from the very beginning. I will try the kernels and follow chris kessers receipe. Thanks!
    You could soak the flour in either yogurt or kefir overnight to do the phytic acid removal bit, then proceed with the recipe. I much prefer the idea of that to mushing soaked groats in a processor!

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    Nutrition data profile of buckwheat

    Nutrition Facts and Analysis for Buckwheat flour, whole-groat

    Just look at all of those B vitamins and minerals!! MUST cook those crepes....

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