buckwheat flour 1 cup
water 1 cup
coconut sugar 3 tbsp
baking powder 1/4 tsp
soda 1/4 tsp
salt 1/4 tsp
lemon juice 1/4 tsp

Mix dry ingredients, add lemon juice, water and stir. Cover a baking sheet with paper and spread 2-3 mm thick dough with spatula. Bake at 170C for 15 minutes. Then bake at 130C for another 10 minutes. Remove from the oven, cool for a couple of minutes and cut into small diamonds. They will be soft, some will break. With a spatula, you need to remove all the diamonds and turn them over, scatter them on a baking sheet. Bake at 130C for another 25 minutes. Turn off the oven and keep the cereal inside for another 10 minutes. Cool completely and store in a jar.