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Description

Buckwheat is not a cereal. It is actually a shrub fruit. Buckwheat is very suitable for people with an allergy or hypersensitivity to gluten and therefore suitable in a gluten-free diet.

Recipe for buckwheat biscuits

INGREDIENTS:

• 150g Peak’s buckwheat flour
• 4 eggs
• 150g granulated sugar
• 150g butter
• approx. 5g ground cinnamon
• approx. 5g nutmeg
• approx. 5g clove powder
• a bit of apricot jam
  

Method

1. Pre-heat the oven to 175°C. Divide the eggs into yolk and egg white.
2. Whip the four egg whites and granulated sugar into a rigid mass in a grease-free batter bowl.
3. Use a second batter bowl to whip the four egg yolks and the batter lightly together
4. mix it with the buckwheat flour and spices.
5. Scoop the egg white/sugar and fold carefully through the buckwheat mixture.
6. Fill a greased spring form with the batter.
7. Bake the buckwheat cake in the oven for 45 minutes at 175°C until it is done and golden brown.
8. Let the cake cool. Cut the cake into two layers and cover the lower layer with apricot jam; then place the upper layer on top.

TIP:

Use an egg substitute for an egg-free recipe.