Buckwheat popcorn

Ingredients for 1 servings:

• 100 g buckwheat
• Sunflower oil

Instructions

Working time approx. 20 minutes; Rest period approx. 1 day; Cooking/baking time approx. 30 minutes; Total time approx. 1 day 50 minutes

low carb, for snacking, for salads or other dishes

Cook the buckwheat for about 20-30 minutes until it’s still slightly firm to the bite, drain, and allow to dry thoroughly. This is best done on a baking tray for 24 hours, or, if you want it to dry faster, in the oven at a maximum of 100 degrees Celsius. The buckwheat should be firm and grainy afterward. Once it’s completely dry, place a pan of sunflower oil on the stove, heat it up, and toast the buckwheat little by little, preferably a tablespoon at a time. If the temperature is right, you’ll get the results right away: the buckwheat will pop and can be removed from the oil with a ladle and allowed to drain on kitchen paper. Note: This type of popcorn is perfect for snacking between meals, as a crunchy side dish over salads, or for adding that extra crunch to various recipes.