I’ve recently discovered buckwheat which is naturally gluten free as it is not actually a grain – it’s a fruit seed. Buckwheat is related to rhubarb and the flour has a subtle sweet fruity taste to it which means you don’t need so much sugar. This organic Doves Farm pack is not certified gluten free because it wasn’t bagged in a totally gluten-free environment, but I have been told they do do a certified gluten-free version for those who are highly sensitive. My recipe is very simple:
8 ounces organic buckwheat flour
3 ounces organic fair trade sugar
100 ml organic sunflower oil
4 tablespoons of water
organic fair trade cocoa
First pre-heat the oven to 180°c. Weigh out half of your dry ingredients (ie 4 oz flour and 1.5 oz sugar) and place in a mixing bowl with a dessert spoon or two of sieved cocoa. Mix well and then add half the wet ingredients (50 ml oil and 2 tablespoons of water). You might need a dribble or two more of water to compensate for the cocoa and make a soft, moist cookie mixture.
(Bear in mind that I had doubled the recipe the day I photographed it so you won’t have this much mixture unless you do the same). Put the chocolatey mixture to one side and mix up the other half of ingredients (minus the cocoa) in another bowl.
Then spoon teaspoons full of ‘white’ mixture onto ungreased baking trays. Flatten with the back of a spoon. (These look quite big because I had doubled the recipe that day)
Then add another teaspoon of chocolate brown mixture to each cookie and press it on like so:
Bake for 20 minutes and then remove to a cooling tray. There is no need to double the mixture, the 8 oz mixture makes 20 to 24 cute little cookies, but if you want big fat ones like these you know what to do! Oh, and if you do double it they’ll need cooking a bit longer – say 30 mins at 170° in a fan oven.
These are so yummy that I forgot to take any pictures of them after they came out of the oven. When they’ve cooled they’re kind of hard, like a ginger nut, but a little bit chewy on the inside.