Baked pepper in buckwheat.
Roasted paprika in buckwheat - Jadranka Blažić
Baked pepper in buckwheat.
- 6 pieces of peppers (roasted and seasoned)
- 100 ml of egg white
- 50 ml of olive oil
- 150 ml sour milk
- 150 ml almond milk
- 4 spoons of buckwheat flour (200g)
- 100 g of flour (lighter)
- 20 pieces of olives (chopped)
- 1 teaspoon of Himalayan salt
- 1 bags of baking powder
- I worked in a pan measuring 20x20cm. I put paprika in two rows. The pepper is roasted, cleaned and seasoned as for a salad. I cut them in half and rolled them in light flour.
- From the rest of the ingredients (except olives), I made a much thicker dough than for pancakes and left it to rest for a while because buckwheat flour absorbs a lot of liquid. I had to add a little more almond milk because it really thickened.
- I greased the pan with oil and spread the dough in a thin layer. On top of the dough, I arranged paprika rolled in lighter flour. I sprinkled chopped olives over the peppers, and half of the dough over them, then arranged the peppers, covered them with the rest of the dough and arranged the other half of the olives on top.
- I baked in a heated oven at 220C/40'
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