- 1 tablespoon raw sugar
- 55 grams buckwheat
- 340 grams bakers flour
- 30 grams Butter
- 1 teaspoon salt
- 150 grams water
- 2 egg whites
Recipe is created for
TM 5Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
Mill raw sugar & buckwheat for 1 min / sp 9.
Add 1 egg white & all other ingredients.
Mix for 6 sec / sp 6.
Knead for 2 minutes
Form dough into a log, wrap and chill for 20 min.
Preheat oven to 220. Line trays with baking paper or use a Thermomat
Unwrap the lavosh dough & cut into 1cm thick pieces.
Using a pasta machine, roll the pieces until 2mm thick.
Cut the lavosh sheets to fit the length of the trays, allowing a little space between each one.
Lightly beat remaining egg white, brush over pastry, then bake, in batches for a few minutes until golden & crisp.
Set aside on a wire rack to cool completely before serving with your favourite dip.
Accessories you need
Substitute for your choice of other flours, vary this recipe with your choice of spices, herbs or flavoured salts.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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