This is a uniquely Cypriot recipe served at Greek Easter. I took my mama’s traditional recipe and “wholefoodised” it to make it gluten-free and maximise nutrient-density. I think of this as a healthy bread /slice with a slightly sweet twist. As a result kids LOVE it!
Traditionally each flaouna is made individually in the shape of a square about an inch heigh, but for convenience I simply pour the batter into a square baking tray and cut them up in the desired size after they are cooked.
300g Reggiano Parmigiano (parmesan) cheese (or other cheese or combination of cheeses), roughly chopped
1.5 cups (250g) of activated savoury buckwheat
1 cup whole full fat milk
1 cup Greek style full fat yogurt (255g Meredith Sheeps Milk European set yogurt with the blue lid)
½ cup extra virgin cold pressed olive oil
¾ cup (125g) currants (or 100g sultanas)
1 bunch (approx 50g) mint leaves, roughly chopped, stems removed
Sesame seeds for decorating the top of the loaf, preferably activated
Rehydrate currants/sultanas to bring them back to wholefoods by soaking them in a bowl of filtered water for several hours or overnight then discard soaking water.
Process activated buckwheat in a nut grinder or Theromix until it resembles a soft fine flour and add it to a large mixing bowl.
Beat the eggs with stick blender, or process them in a food processor or Theromix until fluffy and add to the large mixing bowl.
Grate the cheese by processing it in a food processor or Theromix then add to the large mixing bowl.
Add the rest of the ingredients (other than sesame seeds) to the large mixing bowl and stir until they are well combined to form a batter.
Pour batter into a 20cm2 square cake tin or rectangular loaf tin lined with baking paper and liberally scatter sesame seeds on top. Alternatively, pour batter into cupcake/muffins cases then scatter with sesame seeds. Makes approx 20-27 muffins depending on size.
Bake at 120 degrees for 60 mins or until a skewer comes out clean. For a double batch bake for 1 hour 20 minutes.
Place under heated grill element to brown the top of the slice (if desired).
Allow to cool before cutting into large square segments of about 10 cm2 (for square cake tin) or 1 inch slices (for loaf tin). Serve at room temperature.
Slices can be stored in an airtight container for 3 days before requiring refrigeration. They can be frozen up to 3 months.
If you make these please tag me in your post as I’d love to see them. Happy gluten-free Greek Easter! Remember – this is not about deprivation, it’s about healthy swaps! ;-)