Cumin Cauliflower Rice and Creamy Aubergine – More veggie goodness in the way of my favourite vegetable in a creamy sauce and a lighter alternative to jeera rice. Vegan, Pegan, Vegetarian , Gluten Free, Paleo and Keto Friendly.
Starting my mornings with these Cardamom and Cinnamon Waffles with Blood Orange Yoghurt is my idea of the perfect start to the day. These are wholesome, healthy and delicious.
You will love these Gluten Free Chocolate Buckwheat Cookies. Wholesome foods usually conjures up images of bland, sahara desert dry pass me some water now, desserts. These cookies are nothing like that. There are as ever many variations of this recipe online which generally means that it is a good recipe..otherwise no one would bother with it!
What is so great about Buckwheat Flour?
Buckwheat flour is a great source of protein, iron and fibre. It is also warming and therefore great for digestion and for colder weather.
Buckwheat flour is gluten free. and it imparts a nutty flavour to baked goods. That being said, if you’re struggling to get hold of buckwheat flour, you can replace it with plain flour.
Why Coconut Sugar?
I use coconut sugar in this recipe. It isn’t a refined sugar and is made in a two step process which I would go into but I am very sketchy in this area of my knowledge. So i will just stop talking about that now.
Chocolate Buckwheat Cookies
Delicious and Gluten Free Chocolate Buckwheat Cookies. Nutty and chocolatey and wholesome all at once! Quick to make and bake and perfect for gatherings.
- 300 g Dark Chocolate
- 125 g Buckwheat Flour
- 1 tbsp Tapioca Flour Optional
- 4 tbsp Cacao
- 1/2 tsp Bicarbonate of Soda
- 60 g Butter
- 125 g Coconut Sugar
- 2 Eggs
Melt HALF the chocolate in a bowl set over a pan of boiling water. Chop the remaining dark chocolate and set it aside in the fridge.
Preheat the oven to 180 C/Gas Mark 4.
Combine the buckwheat flour, tapioca flour (if using), cacao, bicarbonate of soda in a large bowl and mix with a wooden spoon.
Add the butter and sugar to a stand mixer and whisk to combine.
Pour in the melted chocolate and eggs and beat together for 2 - 3 minutes.
Slowly add the dry ingredients and chopped chocolate.
Add spoonfuls of mixture to lined trays leaving 1/2 inch of space between each cookie.
Put the tray into the fridge for 10 minutes before adding to the preheated oven. Bake for 9–10 minutes and allow to cool before removing from the tray.
This recipe is very slightly amended from Simple Cooking by Nigella Lawson.
**Do let me know if you make this recipe. I love hearing from you and your feedback helps me to improve my content and move it in a direction that is useful to you!**
P.s. I shared a lot of these cookies with family and then inserted the rest into my open gob. They all agreed that they were delicious and promptly requested the recipe.
I finally made the viral recipe that was featured on New York Times ‘The Stew’ by Alison Roman and here are my thoughts.
When a recipe goes viral and it is still popular several months later, I get terrible FOMO. So I was always going to try this recipe.
Indian Spiced Yoghurt Whole Roast Cauliflower -A show stopping vegetarian recipe. Blanched Cauliflower, slow roasted in an indian spicy yoghurt marinade.