Buckwheat Cookies with Seeds, Nuts and Chocolate
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 80 g raw cane suar
- 2 packs vanilla sugar
- possibly vanilla flavor
- 1 tablespoon maple syrup or coconut blossom syrup or liquid honey
- 50 g coconut oil, virin or hee, butter etc.
- 1 tablespoon chia seeds or teaspoon chia seeds and teaspoon psyllium husks
- 4 tablespoon water or plant-based drink
- 125 g buckwheat flour
- 0.5 teaspoon ½ baking soda or other raising agent
- 1 pinch (s) rock salt
- 1 pinch (s) cinnamon powder
- 1 pinch (s) cardamom powder, possibly
- 30 g flaxseed, half it crushed
- 50 g nuts, possibly
- Chocolate, light and dark, vegan
Print Recipe
Pin Recipe Instructions
- Mix the raw cane sugar with the vanilla sugar, also known as vanilla flavor, with the syrup or honey until there are no more lumps. Add the coconut oil and whisk well.
- As an egg substitute, stir the chia seeds and psyllium husks separately with the liquid and only let them swell for a short time, otherwise it will thicken too much. If the consistency is too firm, just add another tablespoon of liquid. Now add the egg substitute to the sugar-fat mixture and whisk well for a few minutes.
- In another bowl, briefly mix the flour with the raising agent, salt and spices and add to the previously mixed mixture. Mix only briefly!
- Chop the nuts and vegan chocolate (s). Put half of the flaxseed in a mortar and grind fresh. Now stir in everything with a wooden spoon and knead, but do not whisk any more. Knead the mixture on one side of the mixing bowl and chill for approx. 15 minutes.
- In the meantime, preheat the oven to 150 - 175 ° C, depending on the oven and heating variant. Line a baking sheet with parchment paper.
- Portion the dough with a tablespoon and form small balls (ideally with disposable gloves). Place this on the baking paper with a little space and press it down, if necessary reshape the edges.
- Bake for approx. 10-15 minutes, depending on the size of the cookie, until the desired brown color is achieved.
- This recipe is relatively variable, as already indicated with the ingredients, the recipe described here is for an organic and vegan variant and makes 1 baking sheet, about 12 cookies.
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