You already know that my therapist offers me little challenges, kitchen, and well there it was around the leek to cook ! Because I do not know you, but I never know quite what to do with this vegetable, which often has a tendency to end up in my soups or to allow themselves to enjoy as is with dressing.

And why not a crumble ?! Vegetarian, gluten-free and full of good things, this little crumble is perfect for a simple meal, quick and light.

Then, the crumble of leeks, anyone ?!

Crumble of leeks with walnuts and buckwheat flour {gluten-free}

Ingredients (for 2)

  • 2 leeks
  • 10 cl of cream oatmeal
  • 1 drizzle of olive oil
  • 1 knob of butter
  • Salt and pepper

For the crumble

  • 50 g of buckwheat flour
  • 15 g of wholemeal rice flour
  • 50 g butter
  • 50 g walnuts, chopped
  • Salt and pepper


To make the crumble, sand all of the ingredients with the tips of your fingers and refrigerate.

Preheat the oven to 180°.

Snip finely the leeks, wash them and let melt over low heat and cover in a pan with a little oil and butter. Let cook 15 minutes and stir from time to time. Add the cream of oats, season and divide into ramekins.

Add the crumble on top and bake for 25 minutes.

Enjoy hot !

Written by Doc

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