Why buckwheat?

Buckwheat is not a type of cereal. Actually, it is a fruit seed and it is rich in protein and vitamins. This makes buckwheat popular with (power) sportsmen and women. Buckwheat is very suitable for people with an allergy or sensitivity to gluten, and therefore it fits in with a gluten-free diet. Buckwheat is related to a reduction of risk factors such as cholesterol and high blood pressure. It contains a high manganese and magnesium content and it is rich in amino acids such as lysine. Furthermore, buckwheat has a high rutin content, which is beneficial for the blood vessels.

Ingredients:

100% buckwheat

Recipe for buckwheat cake

INGREDIENTS:

• 150g Peak’s buckwheat flour
• 4 eggs
• 150g granulated sugar
• 150g butter
• approx. 5g ground cinnamon
• approx. 5g nutmeg
• approx. 5g clove powder
• 50g Peak’s crunchy
• a bit of apricot jam

TIP: Use an egg substitute for an egg-free recipe.

Pre-heat the oven to 175°C. Divide the eggs into yolk and egg white. Whip the four egg whites and granulated sugar into a rigid mass in a grease-free batter bowl. Use a second batter bowl to whip the four egg yolks and the batter lightly together; mix it with the buckwheat flour and spices. Scoop the egg white/sugar mix carefully through the buckwheat mixture. Fill a greased spring form with the batter. Sprinkle the crunchy on the top of the batter. Bake the buckwheat cake in the oven for 45 minutes at 175°C until it is done and golden brown. Let the cake cool. Cut the cake into two layers and cover the lower layer with apricot jam; then place the upper layer on top.