450g Buckwheat flour
1 yeast cube
5 tbsp. warm water
Sift buckwheat flour in a bowl. Form a well in the middle. Gently give the warm water into the well. Crumble the yeast into the water, sprinkle with some flour. Cover with a dish towl. Leave in a warm place, near heating or under the bedspread for 20min.
Then squidge everything well. Once again, leave it covered with a dish towel in the warm place for an additional 30 min.
8Tomaten halves, dried, chopped, soaked and covered with some warm water for at least 30 min.
1 handful of parsley, chopped
50g chia seeds
50g flaxseed, crushed
Mix these ingredients with the dough. If the dough is too wet, add some flour. If it is too dry, add some water.
Once again, leave it covered with a dish towel in the warm place for an additional 30 min.
Then squidge well again. Roll out on a flour dusty surface. Make biscuits with a cookie cutter. You can also cut the dough into small pieces with a knife. This goes faster, but looks different 🙂
Bake in a preheated oven at max. 180 degrees Celsius for about 12 minutes.