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1
make the honey-oat crumble Preheat the oven to 300 and line a baking sheet with parchment paper.
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2
In a standing mixer fitted with the paddle, beat the butter with the sugar, honey, vanilla and salt until smooth.
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3
Add the flour, oats and baking soda and beat at low speed until a stiff batter forms.
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4
Using an offset spatula, spread the batter onto the parchment in a rough rectangle 1/4 inch thick.
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5
Bake in the center of the oven for 15 minutes, until lightly golden.
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6
Reduce the oven temperature to 200 and bake until deeply golden and firm, about 40 minutes longer.
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7
Let cool completely, then break the crumble into pieces.
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8
meanwhile, make the honey brittle Line a large baking sheet with parchment paper.
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9
In a small saucepan, combine the sugar, butter, honey and salt with 14 cup of water.
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10
Bring to a boil, washing down any crystals from the side of the pan with a moistened pastry brush.
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11
Cook over moderately high heat, without stirring, until the syrup reaches 300 on a candy thermometer, about 10 minutes.
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12
Remove from the heat.
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13
Stir in the baking soda and immediately pour the mixture onto the parchment paper in a thin layer without disturbing the bubbles.
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14
Let the honey brittle cool completely, then break into shards.
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15
Sprinkle some of the honey brittle into bowls and top with scoops of ice cream.
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16
Drizzle with buckwheat honey and garnish with the honey-oat crumble.
