BUCKWHEAT FLOUR
Boekweitmeel • Buchweizenmehl •
Farine de sarrasin • Farina di grano saraceno
Why buckwheat?
Buckwheat is not a grain. It is actually a bush fruit. Buckwheat is very suitable for people with an allergy or sensitivity to gluten and therefore suitable in a gluten-free diet.
Ingredients:
100% buckwheat
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
- 50g Peak’s crunchy
- a bit of apricot jam
TIP: Use an egg substitute for an egg-free recipe.
Pre-heat the oven to 175°C. Divide the eggs into yolk and egg white. Whip the four egg whites and granulated sugar into a rigid mass in a grease-free batter bowl. Use a second batter bowl to whip the four egg yolks and the batter lightly together; mix it with the buckwheat flour and spices. Scoop the egg white/sugar mix carefully through the buckwheat mixture. Fill a greased spring form with the batter. Sprinkle the crunchy on the top of the batter. Bake the buckwheat cake in the oven for 45 minutes at 175°C until it is done and golden brown. 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.
|
Nutritional values per 100g: |
|
| energy | 1482 kJ/ 350 kcal |
fat
|
3.2 g
0.66 g 1.23 g 1.17 g |
|
carbohydrates
|
65.9 g 1.16 g |
|
food fibre |
3.0 g |
|
protein |
12.9 g |
|
salt |
<0.01 g |
