With the nicer weather taking us out of the house more — springtime in Paris is no time to stay indoors! — I become a more frequent practitioner of picnic meals.
These are meals for which we just plop a bunch of items on the table for each of us to compose our own plate: imagine crunchy crudité sticks, a simple green salad, buttery avocados, perhaps a jar of chicken rillettes or a can of sardines, some roasted nuts, a quick dip or spread, and any leftover bits and pieces from previous meals.
I love the loose structure, the joy and spontaneity of it, and I never tire of this format.
With this we may have some fresh baguette from the corner bakery, but lately I’ve been making these absolutely irresistible raw buckwheat crackers, leveraging the power of my high-power blender (more on that below!).
The process is very simple: you soak some buckwheat groats and almonds over night, then blitz them in the blender with a few spices. I use cumin and cacao but the formula is very flexible.
You get a fairly smooth paste that you spread on two baking sheets, and dehydrate in the oven or a dehydrator until you get crisp, rough-around-the-edges, high-flavor, raw buckwheat crackers that are up for anything.