To celebrate the launch of our newest product, Himalayan Tartary Buckwheat Super Nutrition Flour, I went hunting for some delicious recipes. I started with my friend Barb Schiltz — she’s an expert in clinical nutrition and a key member of Big Bold Health’s Food Lab — for some of her favorite ways to bake with this new kind of flour. Her crisp recipe below is a real treat, and I’m pleased to share it with you.
According to Barb, this started out as her standard fruit crisp recipe, using any fruit in season and no real measurements … just a little of this and a little of that! Barb added Himalyan Tartary Buckwheat flour as a replacement for the oat flour she was using prior, but she kept the whole oats to add texture.
“It’s my go-to recipe for company,” says Barb. “No one realizes it uses only healthy sweeteners and is totally gluten-free. A real winner!”
And let’s not forget, it’s also nutritious. I’ve never read a nutrition analysis as strong as that of Himalayan Tartary Buckwheat in my 40 years of research and formulating. Let’s get baking!
Barb’s Apple Berry Crisp
2 medium apples, cut into small pieces (not necessary to peel)
3 cups berries (raspberries, blueberries, blackberries, etc)
1 Tbsp arrowroot or tapioca starch
1 Tbsp lemon juice
⅓ cup coconut sugar (or try monk fruit, about ¼ cup or to taste)
6 Tbsp butter or coconut oil
½ cup rolled oats (gluten-free as needed)
⅓ cup Himalayan Tartary Buckwheat Super Nutrition Flour
½ cup chopped walnuts or pecans (or other favorite nuts)
⅓ cup grated coconut
1 tsp cinnamon
⅓ cup coconut sugar
Preheat the oven to 375° F.
Mix all filling ingredients in a medium bowl and turn them into an 8- or 9-inch baking dish. Set aside.
In another bowl, cut butter into oats and Himalayan Tartary Buckwheat Super Nutrition Flour with a pastry blender or a fork. Stir in the remaining ingredients and mix until somewhat crumbly. You may want to use your fingers for this part! Sprinkle the crumbles on top of the fruit mixture.
Bake in a preheated oven for 40-45 minutes, checking occasionally for browning crust. You may need to cook longer. It will be done when you see it getting bubbly around the edges. You may wish to turn the oven down to 350° if it seems to be cooking too fast.
Serve warm or at room temperature. It will freeze but gets a little soggy.