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These are just like the oatcakes I once survived on until I realised that the oats were causing me trouble, that was probably my first step towards understanding histamine intolerance. These are simple to make and they freeze just fine, they’d make a great lunch box filler and are just as tasty plain as with a filling.
75g Buckwheat Flour
75g Buckwheat Flakes
1/2 Tsp Salt
40ml Extra Virgin Olive Oil
25-75ml Boiling Water
5 Twists Coarsely Ground Black Pepper
Makes 8 Buckwheat Cakes. Can be frozen.
1. Add all the dry ingredients to a bowl and shake together, then mix in the Oil with a spoon until everything is combined. Add in the Water, as needed, until a firm and slightly sticky dough has been formed. Roll into a ball and dust lightly with Flour, then let rest for 5 minutes.
2. Preheat oven to 180c (Fan) and line a baking tray with greaseproof paper. Dust a work surface with Flour and roll out the dough, reworking as necessary, to a 5mm thickness. Cut out rounds of about 2 1/2 inches and place onto the prepared tray. Bake in the oven for 20 minutes, turning halfway, until the cakes start to turn a light brown colour and then flip over and cook for another 5 minutes. Remove to a wire-rack to cool completely.