BioAbecedář: Millet gluten-free pancakes

I'm not a big collector of cookbooks. More than ten of them certainly do not own. Not that I have any desire for ... In most cases, the foreign specimens. It seems to me that here is the issue of healthy eating (and not only) is still in its infancy compared to other countries.

 

One of the few authors of quality literature is undoubtedly Hank Zemanova. Biokuchařku me anymore Baby Jesus. Her second book BioAbecedář me then donated publisher SmartPress , this thank you very much :-)

The book is not simply a cookbook. It is also a rich source of information. It is divided into three sections: Shopping Guide, encyclopedic section and a recipe section. The first part explains what are the raw materials of organic quality improved over conventional, whole-wheat flour before White as prepare legumes, combined with what is to be puffed to get rid vegetables of pesticides and nitrates, etc. The second part deals with various interesting materials, such as amaranth, millet, azuki, hemp seeds, and many others. Discussed in more detail at what the fabric is rich material, which benefits the authorities, do with it, store, etc. The final part contains 53 recipes. The recipe is felt that Hank is normally cook at home, that no one tried anything, it was good, so write a cookbook. Attaches range of tips and tweaks, for serving, various permutations seasonality, availability of raw materials, etc.

The book I originally intended to write much sooner, but I did not want it to briefly skim through and making smart. I almost read it, many recipes ozkoušených and I simply satisfied. I deepened my knowledge and acquired a number of really great recipes. For example, I warm salad of chickpeas with leeks and sun-dried tomatoes, couscous salad with goat cheese and cranberries, baked pumpkin and sour vegetables, millet , spelled kernotto with spinach and goat cheese , potato millet with linseed, buckwheat-spelled pancakes with cibuládou and grilled zucchini, cheese spelled-corn cake and last but not least, they Millet gluten-free pancakes.

Millet gluten-free pancakes (2 servings) 
Inspiration: BioAbecedář Hanky ​​Zemanova 

• 40 g millet dry
• 100 ml water
• 50 g buckwheat flour
• 25 g corn flour
• 1 and 1/2 teaspoon baking powder
• pinch of salt
• 200 ml vegetable milks
• 1 teaspoon apple cider vinegar

First I pre-cooked millet in 100 ml of water. Let it cool and stirred up with buckwheat flour and cornmeal, baking powder, salt, soy milk and vinegar. I let rest for a while and baked it in a little bit of butter. I served with hot apple dochuceným vanilla extract, cinnamon and syrup agávovým.

Pancakes were delicious, as all Hanka's recipes. It's just a safe bet. The best thing about them was how they worked great, probably still best I've ever done. Hank recommends that you rest for 2-3 hours before frying, but this morning I was so hungry that I waited a moment, and even then it was a success without any difficulty. Alone would however dry. Therefore definitely add some fruit, cheese, syrup ...