Buckwheat shortcrust filled with berries
- Difficulty: Very easy
- Prep time: 1.30
- Serves: 4 Serves
- Cost: Low
- Note: Buckwheat is gluten-free, while it is rich in mineral salts, especially iron, zinc and selenium
Ingredients
- 130 g buckwheat flour
- 80 g flour type 2
- 125 g soy yogurt (one jar)
- 1 pinch of whole sea salt
- 60 g brown sugar
- 40 g sunflower seed oil
- 1 teaspoon baking powder
- 100 g berries
- 2 tablespoons of blueberries
PREPARATION
Do you smell the mountain? It’s these buckwheat biscuits filled with fruit. Crumbly and tasty are ideal for a snack or breakfast.
A rough pastry with oil with freshly ground buckwheat flour and a filling of raspberries, blueberries and compote.
When autumn comes in the kitchen cannot miss the buckwheat, a cereal that tastes of the mountains and snacks in front of the fireplace.
Do you know that with Faribon 600 you can obtain buckwheat flour with the same organoleptic properties of the grain?
Below is the preparation
- In a blender, pour the flour, sugar, yeast, yogurt, oil and a pinch of salt. Blend quickly until you have a soft pastry.
- Put in the refrigerator for an hour to firm up.
- Pull the pastry not too thin between two sheets of parchment paper.
- With the molds of 8 cm. diameter form the circles on the shortbread.
- Wash, dry the berries and then place in each pendant a raspberry, some blueberry and a few tablespoons of compote.
- Place the biscuit open on the palm of your hand and close pinching well to avoid the exit of the liquid in cooking.
- It rests on baking paper with which you coated the plate and passes in a hot oven at 180 degrees for 20/25 minutes until the cookies are golden brown. Sprinkle with powdered sugar.
Thanks to Timo e Lenticchie for this recipe.
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