Buckwheat Galettes with Prosciutto, Parmesan and Kale - New Zealand Avocado

Name: Buckwheat Galettes with Prosciutto, Parmesan and Kale - New Zealand Avocado
Ingredients: Galette Batter; • ½ teaspoon salt; • ⅔ cup buckwheat flour; • ½ cup all-purpose flour* (see note); • 1 cup almond milk (regular would work as well); • ⅓ cup water; • 3 large eggs; • 2 Tablespoons avocado oil (canola would also work); • Vegan butter (I use Earth Balance or Mikonos); Fillings; • 2 -3 cups baby kale or spinach; • 4-5 slices prosciutto; • 1 cup shredded parmesan cheese (I used parmigiano reggiano, pecorino would also be great); • 2 eggs

www.nzavocado.co.nz

Buckwheat galettes with prosciutto, parmesan, and kale - gluten-free and delicious! Perfect for a special treat or meal.

View full recipe on www.nzavocado.co.nz

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Ingredients

Galette Batter
• ½ teaspoon salt
• ⅔ cup buckwheat flour
• ½ cup all-purpose flour* (see note)
• 1 cup almond milk (regular would work as well)
• ⅓ cup water
• 3 large eggs
• 2 Tablespoons avocado oil (canola would also work)
• Vegan butter (I use Earth Balance or Mikonos)
Fillings
• 2 -3 cups baby kale or spinach
• 4-5 slices prosciutto
• 1 cup shredded parmesan cheese (I used parmigiano reggiano, pecorino would also be great)
• 2 eggs