Buckwheat tarts with blueberry jam


(for 4 people)
200g wholemeal spelt flour
80 g buckwheat flour
1/2 teaspoon baking powder
1/4 teaspoon vanilla
1/4 teaspoon cinnamon
1 pinch of sea salt
zest of 1/2 lemon
3 tablespoons rice malt
75 ml of corn oil
100 ml of Bio Buckwheat Drink Buckwheat
1 jar of berry jam

Made with


Sift the flours, baking powder, vanilla, cinnamon, add the salt, add lemon zest and mix well. In a container incorporate the malt and the milk into the oil. Pour the mixture over the dry ingredients and knead with your hands until smooth dough is formed. Form a ball, cover with a plastic wrap and put it to rest in the fridge for 1 hour. Roll the dough with a rolling pin. Cut out 4 circles and line the tart molds. Spread the jam and cover with the dough strips. Bake at 180 C for 20 minutes.