Authentic home cooking from Italy, with US measurements. 
Buckwheat Bars with Blueberry Jam
As I've mentioned when sharing other recipes, Trentino holds a special place in my heart because we spent our honeymoon there... I fell in love with the stunning landscapes and the cuisine, as well as the warmth of the people who welcomed us! ❤️ One of the recipes that impressed me the most was a buckwheat cake filled with wild blueberries, so much so that I wanted to recreate it as soon as I got home, and it has become a family favorite, loved by everyone! 🤗 In the form of small bars, it's simply adorable, almost as if the Befana could bring it to all the kids... and since she can't know if any child has special dietary needs, it's better to prepare it gluten-free! 🥰 In the final notes, I've also included modifications for the gluten version! 😎💪
Buckwheat Bars with Blueberry Jam
As I've mentioned when sharing other recipes, Trentino holds a special place in my heart because we spent our honeymoon there... I fell in love with the stunning landscapes and the cuisine, as well as the warmth of the people who welcomed us! ❤️ One of the recipes that impressed me the most was a buckwheat cake filled with wild blueberries, so much so that I wanted to recreate it as soon as I got home, and it has become a family favorite, loved by everyone! 🤗 In the form of small bars, it's simply adorable, almost as if the Befana could bring it to all the kids... and since she can't know if any child has special dietary needs, it's better to prepare it gluten-free! 🥰 In the final notes, I've also included modifications for the gluten version! 😎💪
Open in Cookpad AppSteps
- 1
Beat the eggs with the brown sugar using an electric mixer to incorporate air until you get a foam that has doubled in volume.
- 2
Continue beating while slowly adding the extra virgin olive oil and then the plain yogurt, until everything is well combined.
- 3
Add the whole grain rice flour, buckwheat flour, almond flour, and baking powder, alternating with the milk, and mix with a spatula from bottom to top to avoid deflating the mixture.
- 4
Pour into a greased and floured rectangular cake pan and bake in a preheated oven at 350°F (static) for about 40 minutes.
- 5
Remove from the oven and let the cake cool for 10-15 minutes, then remove from the pan.
- 6
Cut the cake in half to create two layers and spread with blueberry jam.
- 7
Trim the edges of the cake if necessary (save them for other uses!) to have a well-defined rectangle, then cut into bars of the desired size, dust with powdered sugar, and serve.
- 8
NOTE: To prepare the gluten version, simply replace the rice flour with type 2 flour and slightly reduce the amount of milk (from 2/3 cup to 1/3 cup).
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