Gluten-Free Buckwheat Flour

The gluten-free buckwheat flour has a classic, delicate nutty flavor.

Buckwheat is rich in protein, potassium, magnesium, iron and much more. The flour can be used for many dishes, both sweet and savory.

Important Note:
May contain traces of soy, milk and lupine!

Culinary Suggestion:
Buckwheat is great to use for baked goods and pastries due to its high nutrient content. Substitute regular flour with buckwheat flour in your recipes for healthier dishes.

Chestnut Buckwheat Cake

Buckwheat Base

• 3 eggs
• 100g powdered sugar
• 1 pinch of salt
• 1 pkg. vanilla sugar
• 1/2 lemon
• 70 ml oil
• 2 tablespoons rum
• 80 g gluten free TAKE EAT FREE buckwheat flour
• 2 tablespoons cocoa
• 1 teaspoon gluten-free baking powder

Chestnut cream:

• 250 g chestnut "rice"
• 80g powdered sugar
• 4 tablespoons rum
• 1 orange
• 5 leaves of gelatine
• 500 ml (lactose-free) whipped cream

Preparation:

1. Grease the cake tin and sprinkle with gluten-free flour.
2. Preheat the oven to 160 ° C, on upper and lower heat.
3. Sift the flour and cocoa.
4. Beat together the eggs, powdered sugar, salt, vanilla sugar and lemon zest, beating well until frothy.
5. Add the oil, stirring constantly and add then rum.
6. Fold in the gluten-free TAKE EAT FREE buckwheat flour.
7. Pour the mixture into the cake tin, smooth and bake for about 20 minutes in the oven on the middle rack.
8. Remove from the oven and let cool.
9. For the chestnut cream, soak the gelatin in cold water. Beat the whipped cream and then refrigerate. Add in the chestnut rice and mix in the icing sugar until smooth. Heat the rum and orange juice, then add the gelatin and dissolve well.
10. Stir in the chestnut cream. Carefully fold in the whipped cream and fill the pie shell, then refrigerate for a few hours until cold.

Ingredients: 100% buckwheat