Back to articles

Recipe: savory buckwheat & pumpkin crumble

Nos recettes
Recette : crumble salé sarrasin & potimarron

Our buckwheat flake crumble recipe

📝 Ingredients

  • 400g pumpkin⁣⁠
  • 40g buckwheat flakes⁣⁠
  • 40g buckwheat powder⁣⁠
  • 15g chopped hazelnuts⁣⁠
  • 15g grated parmesan⁣⁠
  • 1 clove of garlic⁣⁠
  • 20g ghee or butter⁣⁠
  • Salt & pepper⁣⁠

🥄 Preparation

1) Cut the pumpkin and cook it in steam or in boiling water with the pod⁣⁠⁠
2) Drain and puree using a fork. Salt, pepper and set aside.⁣⁠⁠
3) Mix the buckwheat flakes, powdered buckwheat, hazelnuts, parmesan, salt and
4) Add the ghee and mix by hand until you obtain a sandy mixture.⁣⁠⁠
5) Place the puree in the bottom of the ramekins and cover with the crumble dough.⁣⁠⁠
6) Bake for 20 minutes at 200 •C. Let cool before eating.⁣⁠⁠

📊 Nutritional values

340 kcal for 1 crumble

Lipids: 13g

Carbohydrates: 40g

Protein: 11g

🥄📷 Recipe and photo by @squats_et_aromates⁣⁠⁣⁠⁣⁠⁠⁣⁣⁠⁠⁣⁠⁠⁠⁣⁠⁠

Leave a comment

All comments are moderated before being published.
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.