Natural Puffed Buckwheat, without gluten and with low glycemic index, among the many properties it contains a good amount of protein and few calories that make it suitable in diets. Without being a cereal, but treated as such, is preferred by dieters and athletes who can benefit because they are rich in protein and essential amino acids that increase muscle tissue. In addition, just for the content of high biological value proteins, it is set as a food choice in the diet of vegetarians and vegans. A delicious and lightweight ingredient to garnish many courses, Natural Puffed Buckwheat is great for cakes and delicious breakfasts.
Natural Puffed Buckwheat. It may contains traces of gluten, soy, milk and nuts. Store in a cool and dry place away from direct sunlight.
-250g rice milk
-140g buckwheat flour
-100g flour “00”
-50g potato starch
-50g corn seed oil
-30g Natural Puffed Buckwheat -1 teaspoon of baking soda
-1 Apple (fresh or dry)
Turn on the oven to 180°. In a bowl, combine the flours with the starch, baking soda and a bit of cinnamon, mixing with a wooden spoon. Add a bit of milk a little at a time to avoid clumps, pick up little flour at a time. When you have added all the milk, combine the oil and the apple, always mixing with the spoon to combine the ingredients. In the end add the buckwheat to the dough, transferring it all into the baking pan and then into the oven for 15-20 minutes. The Buckwheat Cake will be ready to be tasted. Enjoy your meal!
* The sodium content is exclusively due to the one naturally present