Buckwheat cookies

Friday, July 19, 2019
These cookies are great to make on a rainy afternoon and contain no refined sugar. They also contain buckwheat (which is a seed not a grain) making them gluten free.
Time to make: 30 minutes                 Serves: 20 cookies

Ingredients

  • ¾ cup buckwheat
  • ¾ cup desiccated coconut
  • ¾ cup ground almonds
  • 1 tsp baking powder
  • 1 tsp baking soda
  • Pinch salt
  • 1 tsp cinnamon
  • 50g butter
  • ¼ cup rice bran syrup
  • 1 egg

Raw chocolate glaze

Directions

  • Preheat the oven to 150°C. Blend the buckwheat in a food processor until it resembles a powder. Add it to a bowl and mix in all other dry ingredients.
  • Melt the butter in a saucepan over low heat. Take off heat and stir in the rice bran syrup. Add to the dry ingredients and mix. Finally, add the egg and mix.
  • Roll the mixture into 20 balls and press down until 5mm thick. Bake on the bottom shelf of the oven for 7-10 minutes. Take the biscuits out and leave to cool.
  • Once the biscuits have cooled, melt the glaze ingredients in a saucepan and drizzle on top, and decorate with a few slithered almonds.

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