Buckwheat Galette Soft Taco

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Here is a recipe where you pre-prepare, ziplock, and store in the refrigerator for few days as we do with bread. The next time you are in a rush, here’s a quick fix– You can fill Buckwheat Galette soft Tacos with Coconut Chutney or Vegetables and coriander pesto.

Ever struggle with your meals and your energy levels throughout the week? You want to eat healthily though time is short. To navigate through the day, then the week, then the months, especially when you are busy multitasking.It’s tough. I know where you are at, been there, done that. So the next best thing is to eat out, right? Grab whatever and go. Wrong strategy! You’ll end up dead tired and wiped out at the end of the day. Why? It’s because of vibration.

Instead of taking the easy way out and eat out, how about this? Let’s prepare, make some Buckwheat Galettes, and pack them in a ziplock bag, ready to be eaten throughout the week. I also always have some sauce ready-made for the week. Read the recipe below to learn how to make this to make, easy to pack meal!

Buckwheat Galette Soft Taco

Serves: 4-5
Prep Time: 2 hours Cooking Time: 30 min Total Time: 2 hours 30 min


  • For the Galette:
  • 1 cup buckwheat
  • 2 cups of water
  • 1 tsp salt
  • 1/4 cup olive oil
  • 1 cup basil leaves, roughly chopped
  • Filling for the Taco:
  • 1/2 cup of basil leaves
  • 1 cup mung sprouts or of any kind
  • 1 apple, julienne sticks (matchstick cutting form)
  • 1 cup of coriander leaves
  • 1/2 cup nori flakes
  • 2 tsp mango pickle
  • 1 tbsp fresh thyme leaves
  • 1 kiwi, skinned, and julienne sticks
  • 2 cups Chinese Cabbage, chopped finely across broadside
  • 1 small piece of green chili, finely chopped (optional)



First, soak the buckwheat in water for 2 hours to make the galette.


After soaking, place this in a blender and the rest of the galette ingredients. Blend until smooth.


If you are in a hurry, use 1 cup buckwheat flour instead of half a teaspoon of bicarbonate soda or baking powder.


In a medium saucepan on medium heat, heat some oil, add about a ladle of batter, and let it spread evenly.


Cook these to become pancakes, keeping them small initially until you get the hang of it. Set aside the galettes to cool for a bit. You will make approximately 6 to 8 Gallets taco depending on the diameter and thickness you make them.


Mix all the ingredients in a bowl with your hands to make the filling. Divide the filling into equal portions.


Place the filling inside the taco, and roll it up. Serve with a bowl of pesto or one of our unique sauces on the side. Enjoy!


Please click on coconut chutney and coriander pesto for the link on the text box.

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