Our buckwheat flake crumble recipe
š Ingredients
- 400g pumpkinā£ā
- 40g buckwheat flakesā£ā
- 40g buckwheat powderā£ā
- 15g chopped hazelnutsā£ā
- 15g grated parmesanā£ā
- 1 clove of garlicā£ā
- 20g ghee or butterā£ā
- Salt & pepperā£ā
š„ Preparation
1) Cut the pumpkin and cook it in steam or in boiling water with the podā£ā ā
garlic.ā£ā ā
2) Drain and puree using a fork. Salt, pepper and set aside.ā£ā ā
3) Mix the buckwheat flakes, powdered buckwheat, hazelnuts, parmesan, salt and
pepper.ā£ā ā
4) Add the ghee and mix by hand until you obtain a sandy mixture.ā£ā ā
5) Place the puree in the bottom of the ramekins and cover with the crumble dough.ā£ā ā
6) Bake for 20 minutes at 200 ā¢C. Let cool before eating.ā£ā ā
š Nutritional values
340 kcal for 1 crumble
Lipids: 13g
Carbohydrates: 40g
Protein: 11g
š„š· Recipe and photo by @squats_et_aromatesā£ā ā£ā ā£ā ā ā£ā£ā ā ā£ā ā ā ā£ā ā