Buckwheat is loaded with nutrients and has an unique nutty earthy flavour. In addition, buckwheat flour is gluten free, leading people with gluten intolerance to seek it out as a flour alternative. Inclusion of buckwheat flour will also make a dish more nutritious, since buckwheat is high in fiber(which offers significant protection against breast cancer-according to WHFOODS), amino acids, protein, niacin, and vitamin B, among other things.
I am sending this to Carol's Gluten Free Photo Contest.
- 130 g Egg whites
- 90 g Sugar
- 50 g Butter, melted
- 80 g Buckwheat flour©angiesrecipes
- 120 g Almond slices
- Preheat the oven to 160C/320F. Line 3 baking trays with paper. Beat the egg whites and sugar in a mixing bowl until well combined and the sugar are dissolved. Stir in melted butter until combined.
- Sift in the buckwheat flour and then the almond slices. Fold to combine. Spoon the mixture on the prepared trays. Use the bottom of a tablespoon to spread the mixture until thin and even.
Bake in the preheated oven for 15 minutes until golden crisp. Remove and cool completely.