Buckwheat Flour Syrniki with Blueberries (Gluten-Free)

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

Buckwheat flour has a taste that some may love, but it is also very capricious, crumbly, and non-sticky. You need to be careful when shaping it. However, if you enjoy the taste of buckwheat, cottage cheese, and healthy desserts, this recipe is perfect for you. If you prefer crumbly syrniki, use dry cottage cheese; for creamy ones, cream cheese is the best choice. I use one egg, but you can add more if you like. I use a little honey since I don't like sweet pastries, but that's up to you.

Ingredients

Chicken Egg - 1 piece
Dry Curd - 7.1 oz
Buckwheat Groats - 1.1 oz
Fresh Berries - to taste

Step by Step guide

Step 1

Mash the cottage cheese and egg with a fork. You can use a blender, but I really like the grainy texture and try to preserve it.

Step 2

Add a little salt, honey or a sugar substitute, flour, and gently fold in the berries. The amount of flour you add also depends on your preferences. I like soft syrniki with a crust, so I add a spoonful. If you prefer denser ones, add two or three heaping spoonfuls.

Step 3

Shape the syrniki and coat them in flour. Be careful: buckwheat flour does not bind the dough at all; my first syrniki fell apart, but now I am a guru of buckwheat baking, and the syrniki turn out neat. Fry on low heat to ensure they are well cooked.