Buckwheat has a wonderful nutty flavour and along with the honey, gives these cookies a lovely, chewy texture. Crunchy almonds and little nuggets of chocolate make these the perfect accompaniment to homemade almond milk.
INGREDIENTS
⅓ cup buckwheat flour (see pantry note)
¾ cup ground almonds
2 tablespoons cocoa
½ teaspoon sea salt
½ teaspoon baking powder
1 tablespoon chia seeds
½ cup brown sugar
¼ cup honey
100 grams butter, melted
1 large egg, size 7
1 teaspoon vanilla extract
½ cup roasted, skin-on almonds, roughly chopped
70 grams each white and dark chocolate, roughly chopped
METHOD
Preheat the oven to 160°C fan bake.
Combine the buckwheat flour, ground almonds, cocoa, salt, baking powder, chia seeds and the brown sugar in a large bowl.
In another bowl, whisk the honey, butter, egg and vanilla together until thick and well combined.
Pour the wet ingredients on to the dry ingredients and stir together. Fold in the almonds and chocolate.
Place the bowl in the fridge for 20 minutes.
Place generous tablespoons of batter on a lined baking tray, spacing them well apart. I put nine on a large tray and cooked them in two batches.
Bake for 10 minutes until the edges are set and the centres are still a little soft.
Leave on the tray for a few minutes then transfer to a cooling rack. Makes about 16 depending on their size
Pantry note: Buckwheat flour is wheat-free, but along with oats, it is often contaminated by the presence of gluten during packing. You need to check the labelling details on the packet to ensure it states that it is produced in a gluten-free environment if you are coeliac. This also applied to nuts,chocolate, baking powder and cocoa.
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