To make the flour place the buckwheat seeds in the blender and blend for a minute on a medium high setting. Stop and push everything towards the blade every now and again and keep blending until you have a fine flour.

To make the galette, mix the flax seed with two tablespoons of warm water, after one minute add to the blender with the buckwheat flour and milk of choice. Season with a little salt and pulse blend to mix into a batter. If using add the elderberries or sour cherries and stir.  To make the galettes, warm a non stick or well seasoned frying pan with a touch of oil. Then pour a ladle of batter into the pan whilst turning the pan to allow the mixture to coat the base. Leave on a medium heat until the pancake dries and browns a touch on the bottom. Carefully lift the sides checking they are unstuck then flip the pancake and finish cooking on the other side.

Hazelnut raw chocolate spread – Posh vegan nutella

I’m not going to lie this is a luxurious product! Nuts and seeds are expensive, but shop bought nut butters are even more so. Making your own improves the flavour and freshness and means you know exactly what has gone in it. Making your own also saves waste! Buy your nuts and seeds from a bulk buy store using your own packaging. Use any blender but for the best results use a high powered blender like a Vitamix.

Preheat an oven and baking tray to 190C

Simply roast the hazelnuts on a baking tray in the oven for 8-10 minutes. Blend the nuts until smooth. Then add all the other ingredients and blend for three minutes until very smooth. Store in the fridge and eat within 1 month.