Made here with the Nut and Egg free version.
Not as the name implies, Buckwheat is in fact not a member of the Wheat family and is Gluten Free.
It also has a lovely nutty flavour.
There is a surprise in every mouthful and is a great lunchbox sweet snack – leaving the nuts out or replacing them if needed will not affect the cookies final result.
1 1/4C Buckwheat Flour.
1/2 tsp Salt.
1/2 tsp Baking Soda.
3/4C Coconut or Rapadura Sugar.
1/2 tsp organic Vanilla Bean Paste.
1 Egg (we used a Chia Egg alternative).
1/2C Macadamia Nuts – roughly chopped.
Preheat oven to 180 degrees and line 4 trays ready for cookies.
In a medium bowl add Buckwheat, Salt and Baking Soda then set aside.
In a large bowl cream your Butter and Sugar well.
Add Egg and Vanilla Bean and mix well.
Then using a spatula slowly incorporate your dry mix into your creamed mix.
Add Cranberries and Macadamia Nuts and mix through.
Once your cookie dough is complete take a regular kitchen teaspoon and start to make small balls (try not to work the dough too much, if too soft set in fridge a few minutes) and lay across trays.
Bake for 10-12 minutes or until just turning golden on the edges (cook a further few minutes for a crunchy cookie) and remove.
Cookies will harden as they cool.
Leave on try for 5 minutes to set and then transfer to a wire rack to allow to cool completely.
Place in an airtight jar to store or in an airtight container to freeze.
Fresh Rosemary from our garden.
These little cakes are bite sized and more-ish! They use quality ingredients so the guilt of going back for more isn’t there either.
The combination of flavours really do work and they were toddler approved here!
1/2C Coconut Flour.
3/4tsp Himalayan Sea Salt.
1tsp Baking Powder.
4 Organic Free Range Eggs (We used a Chia Egg alternative).
1/2C Organic Raw Honey.
1/2C EV Olive Oil – cold pressed.
1tblsp finely diced Rosemary.
Zest of 1 Lemon and half the juice.
Preheat oven to 190 degrees.
Sift Coconut Flour, Salt and Baking Powder into large bowl.
In separate bowl mix Eggs, Honey and Olive Oil well.
Add them to dry mix and fold together well.
Add in Rosemary and Lemon and mix again.
Grease and dust a mini cupcake tin with Olive Oil then Coconut Flour.
Add the mix into tin and gently press down.
Bake for around 15 minutes or until cakes turn a nice golden colour.
Makes 24 mini cupcakes.
Lemon, Honey and Rosemary Mini Cupcakes
Many honey’s we see in shops these days have been put through high heating temperatures and altered in one way or another. It leaves them looking “prettier” and more appealing to the shoppers eye but also strips it of so many of the wonderful healthy elements that honey does naturally contain!
Have a look around at local farmers markets, fruit and veg grocers or health food shops to try and source a local raw honey.
Also try to source organic lemons or chemical free lemons seeing as you are using the skin. If you can’t find any make sure you give your lemon a good soak and scrub.
Orange, Chia and Date Bars.
Our kids love these bars!!!
They sit up and help pour all the dry ingredients in and mix it all up for us.
They are obsessed with Chia Seeds and call them sprinkles.
These bars are sweet, chewy and slightly sticky and can be a great addition to a lunch box for something special.
2C Organic GF Oats.
1/2C Organic Shredded Coconut.
1/4C Chia Seeds.
1.5tsp Ground Cinnamon.
1/2C Medijool Dates chopped.
1/2C Raw Cashews – optional.
Zest of 1 Orange.
Juice of 1/2 Orange.
1/3C Coconut Oil – melted.
2/3C Raw Honey.
1tsp Vanilla Bean Extract.
Preheat oven to 160 degrees and line a 20cmx30cm tray with Baking Paper.
In a large mixing bowl place Oats, Coconut, Pepitas, Chia, Cinnamon, chopped Dates, Cashews and zest of Orange and mix well so all is combined.
In a pot over medium heat place juice of Orange, Coconut Oil, Honey and Vanilla and cook until the mixture has boiled out and just started to toffee – around 4 minutes.
Take off heat and add to dry mix and combine well.
Pour your mixture and press down very firmly into tray and bake for 30 minutes.
Let cool slightly, add a smaller weighted tray over the top and set overnight or minimum of 6 hours in the fridge.
Remove from tray and use a sharp knife to cut into pieces.
Fresh organic orange – yum!