• Buckwheat recipes

recette Buckwheat crisps

 picto chips

For the Crisps

5 galettes made using PGI Brittany-made buckwheat flour® 
30 g of cumin seeds
5 g of Espelette chilli pepper
3 tbsp of olive oil
Salt and pepper

  • Preheat your oven to 180°C.
  • Roll the galettes and slice them roughly into strips.
  • Repeat this so you get smaller strips.
  • Prepare a mixture of olive oil, cumin seeds and Espelette chilli pepper in a dish, then add the galette strips and mix them in with the oil preparation.
  • Sprinkle with coarse salt.
  • Bake for 30 min, turn the strips halfway.
For the Guacamole
2 ripe avocados
6 chopped basil leaves
1 lemon
A few roasted buckwheat grains
Salt and pepper
  • In a bowl, mash the avocado and chopped basil leaves with a fork, then add the salt, pepper and lemon.
  • Keep to the side in the fridge.
  • Before serving, sprinkle a few roasted buckwheat grain on top.


Recipe created by Hubert Niveleau

Defence and Management Organisation
Blé Noir Tradition Bretagne
Cométias - PA de Ronsouze
Tèl: +33 (0)2 97 73 35 68