Saracen

On the backside of town, an archeological dig has been started.  Two areas are being uncovered; one consists of the ruins of two Roman bakeries and a silo with the remains of grain still in it.  Looking at the ruins, I can just imagine the taste of the fresh, oven-baked bread.  Too bad I can’t eat the wheat likely used in the breads they made.

Banana Bread made with saracen & barley flour

Most people who can’t eat wheat are celiacs; they can’t eat anything that contains gluten.  Me?  I’m just intolerant to wheat but I pick up many tricks from celiac recipes and, now, Saracen is a regular part of my diet.

Saracen, also known as Buckwheat, has a long history.  Saracen pollen has been discovered in 4000 year old acheological digs in Asia.  In the 19^th and 20^th centuries, it was the poor man’s wheat in both the US and in Europe until wheat flour became affordable for the average household.  Note that Saracen is not a cereal, as is flour, but rather a psuedocereal and not related to wheat at all.

In Europe, Saracen is mostly associated with Breton crepes and gallettes.  In the US, it provokes images of homemade southern breakfasts pancakes on a cold winter’s morning. 

Although still a common ingredient in Breton cuisine, Saracen is mostly considered a specialty foodstuff and not used in day-to-day cooking.  Now, it has re-invented itself as a gluten-free option for celiacs; it’s nutty flavor enhancing sweet breads, crepes and pancakes.

Saracen (Buckwheat) Banana Bread recipe

Dry Ingredients

1 ¼ cups Saracen (Buckwheat) flour

½ cups white corn flour

2/3 cups sugar

½ teaspoon baking powder

¼ teaspoon salt

½ teaspoon baking powder

Liquid Ingredients

¼ cups melted butter

1 egg

Other Ingredients

2 over-ripe bananas

1 cup brown sugar

Mix the liquid ingredients with the dry ingredients then mash the over-ripe bananas into the mix.

Pour the ½ the mix into a greased loaf pan and pour a ½ a cup of brown sugar over the mix.  Finish pouring the rest of the mix in and cover the top with the rest of the brown sugar.

Bake for approximately 40 minutes at medium heat.


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