Turn on the oven at 180 °C
Wash the apples and dice them without removing the skin.
Put them in an oven dish with half a finger of water on the bottom. Sprinkle with brown sugar and bake on the middle shelf.
Bake for about 1 hour.
Toast the buckwheat in a non-stick pan for a couple of minutes over low heat.
Let the apples cool and sprinkle with toasted buckwheat, serve warm...

Soak the Buckwheat in water and macha for 15/20 min and let it rest and moisturize.
Drain the wheat and place it on a baking tray covered with a sheet of baking paper and flatten.
Add the seeds, oil, chopped almonds, vanilla extract and honey, mix the granola and flatten with the back of the spoon.
Put in preheated oven at 160° for 30 minutes.
Let it cool for about 15 minutes and serve with yogurt and seasonal fruit.

Dissolve the honey well with lukewarm water, add the oil and mix well, add the eggs and whip them with a whisk adding slowly in order: the oil, the sifted flour and the lemon peel and yeast.
Bake in a baking pan (important baking pan with hole) already greased in a ventilated oven at 180° for 25'.

With buckwheat I created a flour flour with the help of a cutter. I mixed it with 00 flour and yeast and I have sifted through the dust all at once.
I whipped the whole eggs at room temperature with the sugar to make them frothy.
I added the seeds from the vanilla half-berry and the cream... always freshly whipped and the pinch of salt.
At this point I joined the powders little by little to not disassemble the dough, by hand.
Put in buttered 24 cm baking pan and cooked 180º static for 45'.
When the cake got cold, I cut it into 3 parts, stuffed it with jam and sprinkled with powdered sugar.

Beat the eggs with sugar.
Melt the chocolate in a bain-marie with the Oro di Giano Basilio oil.
Combine chocolate with eggs and sugar.
Pour into a 15 cm cake tin.
Cook in the oven at 160 degrees for 13 minutes.
Cool to room temperature.
Garnish with berries or strawberries.