Buckwheat Pudding and soaking buckwheat question

[Guest guest]

Question: I'm not yet soaking whole grains and then grinding them for flour

(I have a long way to go before I can add that task into my life). I will

soak whole grains when I am going to cook them whole. I also ferment flours

now--just getting started because I'm a NT newbie. I want to know about

buckwheat flour and also coarse ground buckwheat. How are they

soaked/fermented? Do they need to be?

Also, here's a recipe that could be converted to NT style cooking. Does

anyone care to comment on molasses?:

Connecticut Buckweat Indian Pudding

1.5 cups milk

1/4 tsp. cinnamon

1/4 tsp. ginger

1/4 tsp. nutmeg

1/4 cup sugar

1/2 cup seedless raisins

1/2 tsp. salt

1/4 cup molasses

1/2 cup cream of buckwheat (ground buckwheat)

In a medium-sized saucepan, combine and heat milk, spices, sugar, raisins,

salt and molasses. Stir until mixture comes to a boil. Slowly stir in the

cream of buckweat and cook on medium-low heat about 8 minutes, stirring

often. Cover and allow to stand 5 minutes. Stir to blend.

[Guest guest]

At 09:18 AM 6/13/2005, you wrote:

>Also, here's a recipe that could be converted to NT style cooking. Does

>anyone care to comment on molasses?:

If you are being low carb, it's not a good recipe.

Otherwise, it is FULL of good minerals etc.

Raisins and molasses are both high in sugars,

but also very high in nutrients (esp. molasses).

Starches can raise your blood sugar about

as fast as pure sugar does, so the difference

between eating finely ground flour baked goods

and eating pure sugar isn't very much. But

in that recipe, the buckwheat is BOILED,

so it will be slower to digest, plus with the

high nutrient and fiber values, it will be

very difficult to eat a whole lot of it. You will

get full fast!

I.e. ... I think it's a good recipe. Thanks!

I have some buckwheat grits I've been meaning

to try ...

Heidi Jean