When I see Memorial Day on the calendar, it screams to me that school is almost out for the school year, and the beginning of summer. I love to be outside enjoying the sunshine. At the same time, I enjoy hiking and picnics. And brownies and lemonade.
I want to share some delicious, fast, and limited-ingredient cookies and brownies over the next few blogs to have the best of both worlds. Along with great cookies, I also want to share some healthy and delicious cold drinks for hot summer days.
Home-cooked treats and plenty of time outside. My little grandson loves to cook with mommy and these recipes are a win-win for little ones and attention span for activities in the kitchen.
What I especially love about these recipes that I found is that they were all measured and mixed in the same bowl.
The key kitchen tool is an accurate scale. I have found that once I started using a kitchen scale, I wonder how I survived so long without my it. The brownies that I am sharing today has Nutella and buckwheat flour. Buckwheat is not in the wheat family. It is a grain-like seed that grows throughout the United States.
Buckwheat can be eaten in savory or sweet dishes, whole or ground into flour. Buckwheat is one of my favorite flours for the following reasons:
• Buckwheat contains more antioxidants than any other cereal group
• Buckwheat has anti-inflammatory and anti-cancer properties
• One cup of buckwheat has 22 grams of protein
• One cup of buckwheat has 17 grams of dietary fiber which is about 70% of the daily requirement
• Helps to lower blood pressure
• Gluten free
• Can aid in preventing diabetes and has a low glycemic index
• Provides great energy
Try these brownies as part of your brownie fudge sundae. It’s delicious!!
3 Ingredient Buckwheat Brownies
• 1 ¼ cups (370 grams) Nutella
• 2 large eggs
• ½ cup (60 grams) buckwheat flour
• Flaky salt (optional)
1. Heat the oven to 350 degrees F. Line an 8-inch square baking pan with parchment, with overhand on two sides, or grease and flour. (Flour with buckwheat flour) An 8-inch pan is critical to use. These brownies are a shorter type brownie due to the ingredients, but delicious.
2. Using a large bowl, place on scale and tare the bowl. Add 370 grams of Nutella and 2 large eggs and mix well.
3. Tare the bowl again with the ingredients that are already in the bowl and add 60 grams of buckwheat flour. Stir until smooth and spread into prepared pan. Sprinkle with salt if you are using salt.
4. Bake for about 26-28 minutes until puffy, crackly, and a cake tester inserted near the corner comes out clean.
5. Let cool before cutting into squares.
I know that this recipe will become a new summer favorite!!
I also want to share with you today my favorite lemonade that has so many possibilities. I like my food to have as much nutrition as possible and this lemonade is no different. Barley water that is made into lemonade will quickly win your taste buds!!
Barley is one of my favorite grains and barley water is a medium for those nutritional benefits to our diet. Barley is a whole grain that contains dietary fiber, vitamins, and minerals that are not found in grains that have been refined. Barley helps reduce the risk of heart diseases, diabetes, blood pressure, obesity, and many other chronic health problems.
• ¾ cup hulled barley, rinsed clear in a sieve
• 6 cups of distilled or filtered water
• 2 lemons – zested and squeezed
• ¼ – ½ cup honey
1. In a medium pot, bring barley and water to a boil. Lower to a slow boil for 15 minutes. Strain water into a glass jar.
2. Add the lemon zest and juice to the hot water immediately and add honey to taste. Stir until honey is dissolved.
3. Drink hot or chill until cold.
• Fresh, smashed strawberries or other fruit (peaches, cherries, raspberries, blackberries)
• Basil leaves
• Mint leaves
Enjoy this lemonade. I really like to use the 2-quart mason jars or any glass ½ gallon or gallon jar. This lemonade stores well and is truly one of our family favorites on any day!!