Vera’s Wholesome Breakfast Buckwheat Cinnamon & Walnut cookies recipe – gluten and sugar Free.
This is Vera’s favourite morning breakfast cookies served with a spread of freshly made peanut butter and unhulled tahini spread topped with 2 slices of avocado. Compliments well with a cup of long black coffee.
Ingredients
1 egg – well beaten
1 tablespoon rice bran oil
2 ½ cups buckwheat flour
1 tsp cinnamon powder
½ tsp bicarbonate soda
¼ tsp ground sea salt
1 cup walnuts roughly chopped
½ cup lightly toasted freshly grated coconut (or desiccated coconut)
Method
Preheat oven to 190deg C. Beat 1 egg in a mixing bowl using a hand egg beater. Add the rice bran oil and beat well. Combine dry ingredients except the walnuts and coconut and mix into the egg mixture. Mix well into a firm dough. Add more flour if needed. Knead dough with your hands. When dough is well mixed and easily pliable roll the dough over the chopped walnuts and continue kneading till the walnuts are well mixed into the dough mixture. Next work the dough with the shredded coconut in the same way till it is well mixed into the dough. Divide the dough mixture into 6 round balls and flatten each into flat rounds using your palm and fingers onto a greased baking tray. Bake for 15 to 20 minutes till cookies are light brown. Remove from oven and cool before storing in an airtight container.
