Doves Farm Organic Wholegrain Buckwheat Flour

Slightly speckled and mildly sweet, this stoneground ancient grain flour loves cakes, pancakes and biscuits.

Despite its name, buckwheat is actually a member of the rhubard family. Popular in Russia, Asia and Europe, this versatile flour is traditionally used for galettes, blinis and noodles, but is also delicious in cakes and biscuits.

Organic, Kosher - KLBD, Parve

Thank You
We are so pleased you've chosen to bake with our organic flour! For hundreds of delicious recipes visit us at dovesfarm.co.uk

United Kingdom

Always cook flour before consumption.

Bag

Bag - Recycle

Full Product Name:
Organic Wholemeal Buckwheat Flour

Storage:
Best before: see top.
Roll down the top after use and store in a cool dry place.

Origin:
Milled in the UK with EU & Non-EU buckwheat

Additional Information:
EU Organic - GB-ORG-05, EU/non-EU Agriculture

Buckwheat*, *Organic produce

May Contain Barley, May Contain Rye, May Contain Wheat
May contain traces of Barley, Rye, Wheat.

Organic; Kosher

Doves Farm

Organic works with nature and helps protect our planet. Its high standards encourage healthy soil and habitats, so bees, birds, butterflies and other wildlife can flourish. That's why we've been pioneers of organic since 1978.

We also love home baking and believe it is a great choice for our health and wellbeing. Not only can you pick the best local and seasonal ingredients and know exactly what goes into your food, it is an enjoyable activity and a great way to treat family and friends.
Clare & Michael
Founders, Doves Farm

Doves Farm Foods Ltd,
Salisbury Road,
Hungerford,
Berkshire,
RG17 0RF,
UK.

Doves Farm Foods Ltd,
Salisbury Road,
Hungerford,
Berkshire,
RG17 0RF,
UK.
dovesfarm.co.uk
Facebook, Twitter, Pinterest, Instagram @dovesfarm

Vegan Buckwheat Pancakes - Makes 8-10

150g Doves Farm Organic Buckwheat Flour
2 tbsp Doves Farm Organic Chickpea Flour
2 tbsp Icing sugar
1 tsp Baking powder
Pinch of salt
200ml Vegan milk
4 tbsp Oil
1 tsp Lemon juice
Oil, for frying

1. Sieve the buckwheat flour, chickpea flour, icing sugar, baking powder, and salt into a bowl and mix together well.
2. Add the vegan milk, oil and lemon juice and beat into a thick batter.
3. Put a little oil into a frying pan, roll it around to cover the surface and heat until the pan is nice and hot.
4. Pour some batter into the pan to make 8-10cm/3-4" circles and cook over a medium heat.
5. When bubbles appear on the surface and the base is golden, which will take 2-4 minutes, turn the pancakes over and cook the other side for another 1-2 minutes.
6. Transfer the cooked pancakes to a plate and repeat with the remaining batter.