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Almond, buckwheat & spice cookies a healthy and delicious Easter treat 
A friend bought me this lovely cookie jar for Xmas and I hadn't had the chance to use it until I made these healthy, vegan cookies a week or so ago. They easily kept for 5 days in the jar and then began to lose a bit of crunch. 
 
For the health benefits of buckwheat flour you can click here. This recipe makes 20-24 cookies depending on how large you like them.  
 
Almond, buckwheat & spice cookies 
 
Ingredients: 140g buckwheat flour, 100g ground almonds, 100g desiccated coconut, 1 tsp of mixed spice (for an Easter vibe) or ground cardamom, pinch each of bicarbonate of soda & Celtic sea salt, 125g coconut oil, 3 tbsp maple syrup, 1 tsp vanilla essence or a pinch of dried vanilla. 
 
Method: preheat the oven to 180c. Line 2 baking sheets with parchment. Mix the dry ingredients together in a large bowl or blend them in a food processor (this chops the coconut up more and makes the cookies crispier). Mix the maple syrup with the melted coconut oil and vanilla essence and add to the dry ingredients. Mix together in the bowl or processor until you have a large ball of dough. Leave to stand for 10 minutes. Pinch off about 25g of dough, form into a ball then flatten with your hand so the cookie is about 5mm thick. Bake for 15 minutes until lightly golden. Leave to cool for 5 minutes then transfer to a wire rack until cold. Store in an airtight container. 
Tagged as: Buckwheat, Recipe
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This is the website of homeopath & Bowen practitioner Fiona Wray, RMANM, BTAA. 
On this website I aim to provide well-researched information to enable readers to make informed choices about their health and wellbeing. However, this information should not be taken as a substitute for the advice or guidance of your GP or other medical professionals.  
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