Buckwheat Crispbread

Ingredients

• 60 g buckwheat flour
• 60 g fine rolled oats
• 40 g sunflower seeds
• 20 g ground flaxseed
• 20 g sprouted buckwheat (available at health food stores)
• 200 ml lukewarm water
• 1 tbsp olive or rapeseed oil
• 0.5 tsp Fleur de sel
• 100 g blueberries
• 50 ml water
• 150 g Greek yogurt (10% fat, or soy quark)
• 2 tbsp grated dark chocolate or couverture (20 g)
• 1 tbsp maple syrup (or agave nectar to taste)

Instructions

1. 1.

   Preheat the oven to 175 °C (fan). Line a baking tray with parchment paper.

2. 2.

   In a bowl mix buckwheat flour, oats, sunflower seeds, flaxseed and sprouted buckwheat. Add lukewarm water and oil to the dry ingredients and stir with a wooden spoon until you have a smooth dough.

3. 3.

   Spread the dough onto the tray and use a spatula or dough scraper to flatten it into a rectangle about 3–4 mm thick. Sprinkle Fleur de sel evenly, press lightly, and let the dough rest for about 5 minutes.

4. 4.

   Place the crispbread in the middle of the oven and bake for 15 minutes. Remove the tray and cut the dough sheet into desired portions with a knife (see tip). Return to the oven and bake another 35 minutes until crisp and golden brown. Take out, cool, then break into pre‑cut pieces.

5. 5.

   Meanwhile, for the yogurt sauce, strain and rinse the blueberries, then simmer them with 50 ml water in a pot over low heat for 3–4 minutes until the liquid has fully reduced, stirring frequently. Transfer the berry pulp to a bowl and let it cool.

6. 6.

   Fold the cooled berries into the yogurt, stir in the grated chocolate, and season with maple syrup or agave nectar to taste. Serve the sauce alongside the buckwheat crispbread.