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Buckwheat, craisin, macadamia and choc chip cookies

Puffed buckwheat is a great alternative to oats in these yummy cookies, and is a gluten-free option too.  Oats are an awesome food for many reasons, but they are a trigger food for my daughter's excema, so we try to find other interesting things to put in her otherwise gluten-free cookies.  Maple syrup was originally used as the sweetener, but it is quite expensive and our body recognises it as sugar like any other, so I prefer to lash out on a few macadamias instead.  Just omit the nuts if you can't pack them in school and pre-school lunches.

INGREDIENTS:

  • 1 c puffed buckwheat
  • ¾ c SR flour (or gluten-free SR flour)
  • 2 tsp cinnamon
  • 2 tbsp melted unsalted butter
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • ¼ c honey
  • ¼ c craisins
  • ¼ c chocolate chips (I like dark)
  • ¼ c chopped roasted macadamias

METHOD:

Preheat oven to 180° C. Line a baking tray with baking paper. Whisk together the buckwheat, flour and cinnamon in a bowl.  In a separate bowl, whisk together the melted butter, egg and vanilla.  Stir in the honey.  Add to flour mixture, stirring until just incorporated.  Fold in cranberries, chocolate chips and macadamias.  You can chill the dough for 30 minutes if you like to make it easier to handle, but I never have time to wait (especially with a young chef helping!).  Make small balls with the dough, then flatten onto the tray.  Bake until golden – 10 minutes or so. Cool on a wire rack before eating!

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