Buckwheat Galettes
These light and tasty gluten-free Buckwheat Galettes are filled with a rich a creamy cheesy mushroom stuffing that is delectable. Can be eaten for breakfast or lunch.
Servings: 4 people
Calories: 363kcal
Ingredients
- Galette
- 100 g buckwheat flour
- 300 ml soya milk
- 1 tbsp lemon juice
- Pinch of salt
- Oil to pan fry
- Cheesy Mushroom Filling
- 250 g mushrooms sliced
- 150 g cashews soaked overnight
- 2 tbsp yeast flakes
- 60 ml soya milk
- 1 tbsp fermented tofu
- 1 tbsp lemon juice
- 1/4 tsp garlic powder
- 1 tsp mustard
- Oil to fry
Instructions
- For the crepes, combine all ingredients together into a runny batter then fry lightly for 1-2 minutes. Flip and cook for a further 1-2 minutes until golden on both sides.
- For the filling, all ingredients except the mushrooms into a food processor and blend until smooth and creamy.
- Pan fry the mushrooms until softened then stir in the cheese sauce, allowing to heat through for 2-3 minutes.
- Spoon into the pancake and fold over the edges before serving.