Preheat oven to 160c fan and grease and line a 20cm pie dish.
Place the mushrooms and honey in a small saucepan with a lid on top over a medium heat. Bring to temperature and cook for two minutes or until the honey bubbles up and the mushrooms soften.
Turn the heat off, pour into a blender and puree with the olive oil and soaked psyllium husks, if using.
Melt 60g of the chocolate in a bowl over warm but not hot water, whilst stirring gently.
Once melted, with a metal spoon, carefully fold in the buckwheat flour, baking powder, mushroom mixture,1/2 tablespoon of the seaweed flakes and the remaining chocolate chips, until combined.
Pour into a greased and lined 20cm pie dish and bake in the oven for 15 minutes or until a crust forms on top but the centre is still moist.
Remove, sprinkle with the remaining seaweed flakes and allow to cool. Once cold, slice and serve.
Preheat oven to 160c fan and grease and line a 20cm pie dish.
Place the mushrooms and honey in a small saucepan with a lid on top over a medium heat. Bring to temperature and cook for two minutes or until the honey bubbles up and the mushrooms soften.
Turn the heat off, pour into a blender and puree with the olive oil and soaked psyllium husks, if using.
Melt 60g of the chocolate in a bowl over warm but not hot water, whilst stirring gently.
Once melted, with a metal spoon, carefully fold in the buckwheat flour, baking powder, mushroom mixture,1/2 tablespoon of the seaweed flakes and the remaining chocolate chips, until combined.
Pour into a greased and lined 20cm pie dish and bake in the oven for 15 minutes or until a crust forms on top but the centre is still moist.
Remove, sprinkle with the remaining seaweed flakes and allow to cool. Once cold, slice and serve.
