Thursday, 29 August 2013

Layla's Buckwheat Cookies

For me, it really all started with the buckwheat cookies. This recipe is never fail (So long as you leave enough space between cookie blobs, that is),Everything free,And above all delicious. Add in Currants, chocolate chips, dried cranberries or just leave them as is.

Layla's Buckwheat Cookies


370 grams buckwheat
1 and 1/4 teaspoon baking powder (not baking soda)
1 tablespoon cinnamon
1/2 tsp ground nutmeg
1 teaspoon ground ginger
pinch of salt
1/2 cup honey
130 grams coconut oil (solid)
1 large egg
1/2 cup currant chocolate chips or dried cranberries (optional)


Put buckwheat in a bowl and cover with 5 inches of water. Soak over night. In the morning drain and place on a baking tray. Spread thinly. You might need two trays. Place in dehydrator and dry at  50C for 8 hours or overnight. When dry blend to a fine flour and weigh out 185 grams (keep the rest for another recipe). Preheat your oven to 175C and ling sheets with paper. Whisk together the honey and coconut oil until there are no lumps. Beat in the egg. Add Flour, baking powder,spices and salt and mix well roll into balls and drop onto cookie sheet leaving lots of room for spreading. Bake for 15-20 minutes or until golden brown. Cool on a wire rack.