Monthly Archives: September 2015

Tasty, gluten-free buckwheat waffle recipe

Looking for your next addictive brunch treat?

As much as I love the summer, there’s something special about Autumn colours and comfort food, candle-lit romance and sweet treats to get you through the colder days. I have created a delicious and gluten-free buckwheat waffle recipe, perfect if you want to watch the waistline without saying ‘no’.

As a more healthy breakfast alternative my gluten-free buckwheat waffles with Chia strawberry jam mean a guilt-free indulgent brunch. I recommend topping these scrumptious waffles to your heart’s delight with home-made Chia Strawberry Jam for the sweetest start to your day. Nom Nom

If you have come to one of my recent Berlin brünch pop ups before, you will have tried them – the outsides are deep, golden brown and have a crunchy texture, while the insides are fluffy and soft – so good!

Waffles with Quark Bruench (18 of 29)









I only started to experiment with Buckwheat fairly recently. Despite its name, buckwheat is not related to wheat and is a fantastic gluten-free superfood that is inexpensive to buy and versatile to use. It is perfect for making waffles and other pastries. It has definitely become a superstar in my kitchen. It has a lovely earthy flavour and fantastic nutritional benefits – high in fibre, protein, niacin, amino acids and vitamin D.

Instead of vegetable oil, which you will find in many waffle recipes, I use virgin coconut oil, which is not only better nutritionally-speaking, but it also boasts a richer, sweeter flavour that complements this dish perfectly. Did you know that coconut oil can reduce appetite and increase fat burning?

To give my waffles an extra nutritional punch, I serve my waffles with my home-made Chia Strawberry Jam – no jam sugar needed!

Chia Seeds are amazing. Naturally high in Omega-3, Protein and Fibre it provides a generous amount of Iron, Magnesium and Phosphorus. The seeds themselves aren’t too dissimilar to poppy seeds. They are tasteless and combined with water, they will swell up and build a gel-like layer making them perfect for jams as you won’t need any sugar jam. Also sprinkle a few Chia seeds into your morning orange juice for breakfast, helping you to feel energised and ready to seize your day.

So we have cut out the gluten, replaced the vegetable oil with healthier virgin coconut oil and we added an extra punch of nutrients – Bam!

Here is how you make them


Makes about five waffles

  • 2 cups of Buckwheat flour
  • 4 teaspoons of baking powder
  • 1 tsp of sugar or honey
  • 2 eggs
  • 1 3/4 cups of milk (full-fat milk is best)
  • 1/2 cups of melted virgin coconut oil
  • A few drops of vanilla extract

Unsalted butter for the waffle iron


  • Mix the flour and baking powder together in a large bowl
  • Beat the egg and sugar/honey until nice and creamy in a separate bowl
  • Add the milk, coconut oil and vanilla extract to the egg mix
  • Slowly add the liquid mix to the dry ingredients to get a smooth batter
  • Get your waffle machine ready
  • Once it’s hot, coat the iron with some unsalted butter and ladle in the batter mixture
  • If you have a Belgium waffle maker, turn the waffle iron upside down to allow the batter to rise evenly
  • Waffles are cooked after about five minutes but carefully check in between to not over or under cook them. The waffles should be crispy on the outside and nice and fluffy on the inside
  • Serve with whatever takes your fancy – fresh fruits, icing sugar, Nutella or healthy home-made Chia Strawberry Spread – here is how it goes

Healthy home-made Chia Strawberry Spread

Bruench (2 of 29) strawberry jam










  • 500 grams of fresh Strawberries
  • 2 tsp of chia seeds  (I use WOW Chia seeds for my jam recipe)
  • 4 tsp honey, or to taste (if it’s strawberry season – May until August/September – you might not need as much as the strawberries will bring a lot of own sweetness)
  • 1 tsp pure vanilla extract


    • Hull the strawberries using a knife to cut a cone shape into the fruit and remove the stem. Cut into halves
    • Place the fruit, vanilla and honey in a saucepan and bring to a boil
    • Sterilise your jam jars by cleaning them thoroughly and putting them into the hot oven for about 10 minutes. Remove the glasses and leave to cool on a clean towel
    • When the strawberries are boiling and little bubbles appear, mash up the mix with a potato masher or use a blender. The more fruit pieces you like, the less you need to mash up the fruit.
    • Add the chia to the mix and allow the seeds to soak up all the fruit juices and thicken it to a jammy consistency
    • Last but not least, fill the mix into your Jam Jars, close the lid and turn them upside down to create a vacuum, which makes the jam last longer

Note – the texture will be slightly different to the one you are used to when using jam sugar but I hope you like it anyway 🙂

Enjoy and let me know how you get on x


Die kulinarischen Trends für 2015 – die ultimative Tidbits-Prognose!

Very excited about how the Berlin foodie scene is changing – great place to be. Thank you Cathrin for sharing Berlin’s food trends with us

Berlin Tidbits

Einmal im Jahr schreibe ich für Euch auf, was in der kulinarischen Luft liegt. Meine ultimative Trend-Prognose ist zumeist am eigenen Gaumen, auf Reisen, auf Festivals und Messen selbst erlebt, in Gesprächen mit Köchen, Produzenten, Kulinarikern und Geniessern gesammelt oder in Magazinen und auf Blogs gelesen und bewertet. Es geht um das, was sich international tut und um das, was hierzulande ankommt oder ankommen wird.

Manches ist in 2015 ziemlich neu, das Meiste bahnte sich schon 2014 an. Davon hat sich erfreulicherweise auch schon einiges wieder erledigt. Hier findet ihr die Prognose aus 2014 zum Auffrischen und Nachlesen:

Ein bisschen Wunschdenken ist jedes Jahr dabei. Über manches freut man sich, über anderes ist man entsetzt. Mittlerweile nehme ich ja auch einiges selbst in die Hand. Der Trend zur Fermentation kommt in Deutschland nicht soo richtig an? Pfff…macht nix, die KrautBraut wird schon dafür sorgen…


Die eigene Küche…

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Review : brünch, pop-up

If you missed out my last Berlin brünch at The NINES In Peckham, here a little insight from Nikki who is also a Food critic for @Brixtonblog and @Brixton_Bugle. Thanks so much Nikki for coming

As I’ve said before, I get pretty excited these days at the prospect of a non-eggs-and-bacon-centric breakfast. So I was more than happy to head along to brünch, which promised to delight guests with a long, lazy, Berlin style get-together.

This is a proper pop-up which uses under-utilised spaces to host a truly unique gathering. Founder and host for the day, the totally charming Noemi Dulischewski, takes pride in finding the best spots to compliment her thought-filled events. This time we were at The Nines in Peckham – an open and bright, yet basic space near Peckham Rye station. The brickwork and industrial windows, not to mention access from round the back of the Bussey building, give it a temporary pop-up feel, and make it all the more special. Noemi herself is a great host – friendly, knowledgable and passionate about brünch. She recently left her nine-to-five job…

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