My boys are very particular about what they eat and how they eat it, leaning towards not wanting anything that is healthy for them i.e. veggies. Therefore, being the persistent Mum that I am, I am always devising some sort of cunning plan to get my children to eat what is good for them!
This weekend’s attempt was baked potatoes with a twist. They love homemade chips, and will eat baked potatoes with no filling but honestly a baked potato alone for nutrition isn’t going to sit happily with me so I was mulling over just how could I get the veg in them…again! Ah ha creative moment, add buckwheat on top! They will eat anything if it has buckwheat in! Easy & Al absolutely love whole buckwheat and would happily eat it every day for breakfast.
We used to buy it roasted but then I got freaked out as I didn’t know the roasting method used so now we just get unroasted. I took a plunge in a wild hope they may not notice the veg mash if it was covered in seeds and it worked 🙂
To make a wonderful recipe:
4x large Potatoes
2x vine Tomatoes
A bunch of Spinach leaves
2 small cloves of Garlic
1/2 an Onion
4 tbsp unroasted whole Buckwheat
40ml Almond Milk
Himalayan Pink Sea Salt
Preheat the oven to Gas Mark 6.
Add a baking tray to the oven.
Wash the vegetables.
Prick the potatoes a few times and coat with oil and salt.
Add the potatoes to the oven for 1-1 1/2 hours depending on the size. Turning half way and re-coating in the oil.
Whilst the potatoes cook, gently steam the vegetables and blend them into a mash with the almond milk.
When the potatoes are cooked, allow to cool slightly then slice off the tops and remove most of the insides being careful not to split the skin.
Mash the potato and blended veg together with a fork and fill the potatoes with the mixture.
Top with buckwheat and place back to cook in the oven for a further 10-15 minutes.
Remove when the buckwheat is slightly roasted.
Leave for about 15-20 minutes to cool and then serve.