Makes 1 flat tray or medium springform pan
200 g wheat flour
25 g buckwheat flour
75 g vegan margarine or oil
1 tbsp ground flax seeds or chickpea flour
1/2 tsp salt
84-5 tbsp plant mylk/ water, lukewarm
1 tsp baking powder
STEP 1: Mix the flours, salt and baking powder and knead in the margarine/ oil, adding the warm mylk slowly and only as much of it as needed.
STEP 2: Once you have kneaded a smooth dough, shape it into a smooth balls, cover and set aside in the fridge. Meanwhile line a baking tray or springform pan with baking paper.
STEP 3: After 20-30 minutes (longer works fine, too), pre-heat the oven to 175°C, take out the pastry ball and roll it out with a rolling pin on a smooth floured surface. Put in the baking pan, and poke the bottom a few times with a fork. Blind-bake for 15 minutes.
Use for instance for this delicious sweet potato quiche!