Monday, February 15, 2010
An Afternoon Tea Featuring Buckwheat Shortbread
I hope everyone had a wonderful Valentine's Day! And... continuing in the spirit of a holiday whose celebration reached its height in the Victorian age, I thought a post on another Victorian tradition, afternoon tea, would be fun.
I started subscribing to Tea Time magazine several month ago, after being introduced to it through my favorite, Victoria magazine. Tea Time has articles on tea shoppes around the country, different kinds of tea, tea etiquette... and recipes for afternoon tea. I noticed, however, that recipes that accompany tea are usually full of white flour and white sugar, and not exactly conducive to living a healthy lifestyle. Since I am eating gluten-free, sugar-free, caffeine-free, and eating mostly raw food, the typical teatime menu needs a major make-over.
The setting above includes Organic white tea, raw (dehydrated) Buckwheat Shortbread , and raw, sugar-free Blackberry jam!
The recipe for the Buckwheat Shortbread follows. If you don't have a dehydrator, use a preheated 325 degree oven, and bake for 22-28 minutes. For the original recipe, and some additional tips, see the original recipe (Buckwheat Graham Crackers) at http://www.juliemorris.net/blog/. (My substitution of carob for the mequite powder makes them seem more like shortbread to me).
2 cups buckwheat flour
¼ cup roasted carob powder (easily found at natural food stores)
¼ cup ground flax seeds (freshly ground in coffee grinder)
1 tsp baking soda
½ cup date sugar (easily found at natural food stores)
1/3 cup diluted coconut milk
¼ cup maple syrup
¼ cup coconut oil
2 Tbsp vanilla extract
If you don't have chia and stevia just sitting around, try blending some frozen berries with some unsulfured dried fruit (especially dates, prunes, figs, or dried apricots) that has been soaking in hot water (toss the water). It will make a nice thick "jam" without any sugar or gelatin... or hassle! (I think strawberries would be especially good with this shortbread).