9. Buckwheat and pear puree
You Will Need:
½ cup zucchini (chopped)
½ cup pear (chopped)
1tbsp buckwheat flour
1tsp virgin olive oil
Water
How To:
Steam the zucchini and the pear for six minutes
Take a medium-sized pan and add half a cup of water from the steamer and one tablespoon of buckwheat flour into the pan.
Switch on the flame, keep it at low, and stir the mix continuously.
As you see the mixture turning creamy in consistency, switch off the flame.
Add steamed zucchini and pear to the mixture and blend everything into a smooth puree using an immersion blender.
Add a teaspoon of olive oil and serve while still warm.
10. Buckwheat crackers
You Will Need:
100 g buckwheat flour
50 g almonds
1 tsp flax seeds
2 tbsp olive oil
Water (cold)
How To:
Blend almonds, and flax seeds into a smooth powder.
Pour this mix into a large bowl. Add buckwheat flour, olive oil, and cold water. While adding, stir continuously and ensure no lumps form.
Mixing all the ingredients will give you dough. Knead this dough until it becomes smooth and soft to touch.
Take two baking sheets and roll out the dough between them to get a thin layer.
Remove the sheet from the top of the dough layer and cut the dough into the desired shape of cookies.
Place the uncooked cookies on a greased baking tray and bake in a preheated static oven at 200°C (392°F) for 15 minutes.
Remove from the oven, let them cool completely and serve.