Full for longer -
Buckwheat is a gluten-free flour, which is related to the rhubarb and sorrel. It is rich in protein and dietary fibre. One serving of 100 gr gives your 13.30 gr of protein. They are as you can imagine, very filling.
Try these with either jam made with chia seeds / rice malt syrup or drop an egg on a cooked crepe and place a lid on it and cook for about 1 minute. See photo below.
These photo's have been taken in a trip away in a motor home, so the light was not great. I made enough mixture to last about two days.
Buckwheat Crepe Recipe - GF
makes 3 - 4
3/4 cup buckwheat flour
1 egg
1/2 tsp sea salt
1 1/4 cups water
Method
1 - Mix flour and salt together.
2 - Make a well in the centre and drop in your egg and water. Mix with a whisk.
3 - Heat a frypan and add a 1 tsp coconut oil and drop in a ladle of mixture, then swirl the pan around, for a thin layer. Cook until bubbles appear and then flip over for 30 seconds.
Once you have cooked the last one, drop an egg on top, cover with a lid, and on low cook for about 1 minute.
Enjoy this easy, filling breakfast.
We were off down South on a fishing trip.
Just the 3 of us.
Glenn fishing for rainbow and brown trout.
Enjoying life :)