1 cup buckwheat flour
1/2 cup gluten free oats
1 teaspoon celtic sea salt
2 1/2 - 3 cups hot water
Using a wooden spoon, mix all the ingredients well and cover with a dishtowel and let sit for 30 minutes or until dough cools to room temperature. Mix occasionally.
1 tablespoon EVOO
1/4 teaspoon caraway seeds or cumin seeds
1/2 onion, diced
3 garlic cloves, minced
2 organic eggs, whisked. Or use 2 tablespoons of ground flax seeds mixed in 4 tablespoons water for Vegan egg substitute.
- In a frying pan, sauté caraway, onion and garlic for about 5 minutes or until golden. Let cool for 5 minutes.
- Mix the sautéed onion and garlic into the dough and add the eggs (make sure that the batter is cool before adding the eggs).
- Mix well, spread on 1 parchment lined cookie sheet. Bake on 350 F (convection) for 45 minutes.