Method

Preheat oven to 350°F. Line baking sheet with parchment paper; set aside. In bowl, combine 1/4 cup buckwheat flakes, 2 tbsp allpurpose flour, 1 tbsp grated Parmesan cheese and 1 tbsp toasted buckwheat seeds (kasha), if desired. Using fingers, rub in 2 tbsp cubed cold salted butter and 1 tsp chopped fresh thyme until mixture reaches consistency of coarse crumbs. Season with salt and pepper. Spread on prepared baking sheet and bake, stirring halfway through cooking time, until mixture is crispy and golden brown, about 25 minutes. Let cool.

(Make-ahead: Can be stored in airtight container at room temperature for up to 5 days.) Makes about 2/3 cup.