Straight from the oven!
Gluten, Dairy and Nut Free: I had some cooked buckwheat left over from making porridge, so I was after using the leftovers and creating something tasty with a slight sweet edge but not wanting to add any additional sweetener to it! So this is the first version of my new biscuits.
Makes: 12 x 1tbsp size
1 ¼ cup Buckwheat – cooked and well drained
3 tbsp Coconut Flour (Option: try Vanillia Protein Powder)
1 tbsp Flaxseeds and/or Desiccated Coconut
8 Dried dates – chopped. If using fresh Mejool dates then reduce to 5 or 6
2 tbsp Coconut oil
1 tsp Baking powder
1 tsp cinnamon
1/4 tsp each: Nutmeg / Mixed Spice
Pre-heat oven to 180oC and line a baking tray with paper or lightly oil
In a large bowl place buckwheat, coconut flour and half of the chopped dates.
In a blender place all the remaining ingredients and blitz until well combined and bubbles appear.
Add the blended into the bowl and mix well.
Spoon out tbsp. of mixture and lightly press to form biscuits, bake for approx.. 20min until golden brown.
Cool completely prior to eating or storing in an airtight container.
Tips & Notes
A good way to utilise left over cooked buckwheat grain and adds a nice slightly chewy texture to the finished biscuit.
Nutritional profile based on a serving size:
1 serve – Tbsp. High in Potassium, good calcium and iron
78 cals: Protein: 2.3g Carbs: 9.6g, Fibre: 2, Sugar: 3.9g, Fat: 3.9gm
All sugars are naturally derived from the dates,