I have to say, I am on a buckwheat kick. A co-worker gave me a bag of this fine grey looking stuff Monday and it has been quite fun learning about all it’s health benefits. Not to mention it’s great nutty flavor! God never ceases to amaze me with His great creation and mighty bounty! I continue to marvel over this seed from the rhubarb family. Harvested as groats and ground to flour that is a scary grey color. And not related to wheat at all.
Buckwheat peanut chip cookies, tortillas, and Lime Buckwheat Tassies. Yep, God makes some really good stuff for us to paly with!
Tassies are delicious and so simple! Yet, these are not your average Tassies. They are a power boost, packed in a little bitty bite. Although, eating the whole batch will get you into trouble, a couple of these sweet little bites are not unhealthy. A powerhouse food, such as buckwheat is loaded with magnesium (imperative for heart health and rhythm and maintaining healthy bones). Buckwheat is also high in niacin (B3) and Riboflavin (B2) both important in energy production, metabolism, nerves and skin! It is also rich in phosphorous, fiber, and iron. All important for growth and development and maintain health. Wow, a true superfood.
So, sneak this treasure into your next recipe, or try the adapted Tassie recipe below:
3 Egg Yolks
3 Large Limes (Zest of 2 about 2 teaspoons and all the juice of 3 about 3/4 cup)
1 Can Sweetened Condensed Milk
2 Tablespoons Powdered Sugar
Whisk the eggs with an electric mixer until fluffy, add the zest and whisk some more. Next add the milk and sugar, beat on high 2 minutes. Now, you’re ready for the juice. This will create a thick pudding like texture.
I adapted this lime filling recipe from the Food Network. (Joe’s Stone Crab Restaurant) http://www.foodnetwork.com/recipes/key-lime-pie-recipe1.html
It was very good and very easy. So, give credit where credit is due and go with the Food Network. I did add 2 tablespoons of powdered sugar to this recipe.
1 Stick of Butter
3 Ounces of Cream Cheese
3/4 Cup flour
1/4 Cup Buckwheat
Soften the butter and cream cheese by leaving them at room temperature for a couple of hours. Or do the quick way and defrost in microwave 0.1 Oz then mix them together. Cut the flour into the softened butter/cream chees mixture with a fork and form into 24 balls. Place each ball in a miniature muffin pan (24 mini muffin size) and press down with your thumb. Gently work the dough up the sides of each tin. Bake at 350 for 10 minutes. Then add your filling and bake another 10 minutes. I had plenty of batter left over to make another batch, but I used it in mini tarts instead.
Cool to room temperature and store in the fridge, top with whipped topping before serving. If you want 48 just double the recipe above! But share them with many others! They are a bit on the fatty side.Print This Post