Buckwheat strudel

Buckwheat, buckwheat porridge, buckwheat ... different names for this super fine food

Preparation steps

Wash the buckwheat and leave it soaked in warm water for two to three hours.
Slice the champignons, chop the garlic. Saute garlic and mushrooms in a tablespoon of coconut oil, add buckwheat, bay leaf, season with salt and pepper.
Spread the crusts for the strudels, put one crust, then coat it with a little pumpkin oil, put another crust on it and also coat it with a little pumpkin oil. Arrange half of the stuffed stuffing on the crust, sprinkle with a little toasted pumpkin seeds and roll. Repeat the process with the remaining two crusts and the other half of the filling.
Before baking, coat the strudels with a few drops of pumpkin oil. Bake the strudel in the oven, preheated to 200 for about 15 minutes, until it takes on a nice golden yellow color.
For the topping, whisk 2 tablespoons of sour cream, with a tablespoon of thickener and a little water, add a little cayenne pepper if desired and boil in a pan.

Serving

Cut into pieces, pour over the cream topping, sprinkle with chopped toasted pumpkin seeds.

Ingredients

200 gbuckwheat
200 gchampignons
1 cherrygarlic
4 pcscrusts for benders
2 tbsptoasted chopped pumpkin seeds
2 tbspPumpkin oil
mineral water
salt, pepper, bay leaf
For the topping
2 tbspSour cream
1 tbspDensity
Salt, ground red pepper
and more
1 tbspcoconut oil
water as needed

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