Le Gruyère Reserve AOP cheeseboard with buckwheat oatcakes
by Nancy Anne Harbord
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Ingredients
Cereals, Grains & Pasta
110g of rolled oats
Store Cupboard
30g of buckwheat flour
1 tsp unrefined caster sugar
1/4 tsp bicarbonate of soda
1/2 tsp flaky sea salt
10g of hazelnuts, lightly crushed
50g of hazelnuts
20g of buckwheat honey
Dairy
30g of butter, cold
Beverages
60ml of hot water
Spices & Dried Herbs
freshly ground black pepper to taste
Cheese
150g of Gruyère
Fruit & Vegetables
150g of blackberries
Alcohol
reserve port