Buckwheat, my whole grain pick for Whole Grains Sampling Day is gloriously gluten-free and despite its alarming name, wheatless.
Buckwheat, kin to sorrel and rhubarb, loves many of the same flavors we do — nuts, apples and maple. They all come together in this tea cake/quick bread. It tastes tantalizingly of caramel but provides a gluten-free high-energy breakfast or afternoon pick-me-up. It’s a cake to celebrate Whole Grains Sampling Day.
*To blanch almonds, pour whole raw almonds into a small heatproof bowl. Cover with boiling water and leave for 15 minutes. Drain. Rub the almonds between your fingers. Their skins will slip off off, leaving you perfect, bare nut kernels.