You may not know it yet, but I'm Breton, well, from Nantes... I see you coming, my little one, you're going to tell me that Nantes is not in Brittany but culturally it's just like it. Anyway, far be it from me to reopen the debate, at Éline's Table we don't like conflicts :-) .

All this to say (I'm getting sidetracked...) that, even if I may not be telling you anything new, in Brittany buckwheat is nicknamed black wheat and it's a seed that can be eaten like rice for example or in the form of flour. So I know that as a seed it contains loads of cool stuff (18 amino acids /20, vitamin E and B1,2,3,5, omega 3,6,9, and all the minerals of the earth probably...) but does it retain as much nutritional value when it's turned into flour? That's a good question, buddy! I think the transformation into flour loses some nutrients, but I'm not an expert at all, and I couldn't find the info on the internet, so if you have the answer, it would be really nice to answer this existential question that will probably keep me awake until the end of my life (yes, yes). For that, you can leave a comment below the recipe or send us a little message on social networks, I take the opportunity to put a link to our Facebook page ! 

But let's get back to buckwheat (oh, I'm getting sidetracked again...). It's a gluten-free flour, and as we're friends with the gluten intolerant or allergic, we approve and I'd even say we're going to do it again in a few days with buckwheat pancakes, still gluten-free!

Well, I chat, I chat. But if we're here, it's still to talk about food!

This famous Breton galette is a traditionally vegan recipe: no need to modify it because the real deal is made of flour, water, and salt, period! So don't listen to people who put eggs, milk, butter, whatever, and maybe even veal liver in it!

As for toppings, I leave it up to you, my little one, I like to put raw vegetables and eat salad with it, you can also find vegan cheese on this site or even chorizo that we are fans of with Kevin.