Baking products


Boekweitmeel • Buchweizenmehl •
Farine de sarrasin • Farina di grano saraceno


Why buckwheat?

Buckwheat is not a grain. It is actually a bush fruit. Buckwheat is very suitable for people with an allergy or sensitivity to gluten and therefore suitable in a gluten-free diet.


100% buckwheat

Recipe for buckwheat biscuits


  • 150g Peak’s buckwheat flour
  • 4 eggs
  • 150g granulated sugar
  • 150g butter
  • approx. 5g ground cinnamon
  • approx. 5g nutmeg
  • approx. 5g clove powder
  • 50g Peak’s crunchy
  • a bit of apricot jam

Use an egg substitute for an egg-free recipe.

Pre-heat the oven to 175°C. Divide the eggs into yolk and egg white. Whip the four egg whites and granulated sugar into a rigid mass in a grease-free batter bowl. Use a second batter bowl to whip the four egg yolks and the batter lightly together; mix it with the buckwheat flour and spices. Scoop the egg white/sugar mix carefully through the buckwheat mixture. Fill a greased spring form with the batter. Sprinkle the crunchy on the top of the batter. Bake the buckwheat cake in the oven for 45 minutes at 175°C until it is done and golden brown. Let the cake cool. Cut the cake into two layers and cover the lower layer with apricot jam; then place the upper layer on top.

Nutritional values per 100g:

energy 1482 kJ/ 350 kcal
  • of which saturated
  • mono-unsaturated
  • multi-unsaturated
3.2 g

0.66 g

1.23 g

1.17 g


  • of which sugars

65.9 g

1.16 g

food fibre

3.0 g


12.9 g


<0.01 g