Tag: buckwheat flour

A Chocolate Chip Cookie recipe

Today I’m sharing a Chocolate Chip cookie recipe.

A friend of mine put me on to it. These cookies have a surprise ingredient and are healthy enough to eat for breakfast. They taste great, are gluten free and keto friendly (so low in carbohydrates).

The recipe is from a site called Sweet as Honey and the cookies are really quick and easy to make.

I started to get my ingredients measured out and I realised that I was short on Almond flour. So, I made a small change and have shared the recipe with my changes.

Chocolate Chip Cookies

makes 16

Ingredients

1 large egg – at room temp. & lightly beaten

75 g unsalted butter – melted

100 g Monkfruit sweetener

60 g zucchini – finely grated and with excess water removed

85 g almond flour

85 g buckwheat flour (for added fibre & protein)

½ teasp baking powder

1 teasp ground cinnamon

¼ teasp ground ginger

¼ teasp ground nutmeg

¼ teasp salt

1 teasp vanilla extract

50 g chopped pecans

80 g sugar free chocolate chips

Method

* Preheat oven to 160’c. and line baking tray/s with parchment paper and set aside

* Finely grate the zucchini with skin on. Then placing the grated zucchini in the centre of a clean tea towel, wrap and squeeze bundle to remove all water. (This is important so as to avoid soft cookies)

* In a large mixing bowl, beat the egg with the melted butter and sweetener.

*Stir in both of the flours, zucchini, and baking powder, cinnamon, ginger, nutmeg, salt and vanilla.

* Once thoroughly combined, stir in the chopped pecans and chocolate chips.

* Use a tablespoon to scoop balls of the mixture onto the trays.

* Wet your hands and lightly press down on the balls of mixture to flatten and shape the cookies.

* Bake in the centre of the oven for 15 minutes or until slightly golden on the edges.

* Cool on a cooling rack for a least 30 minutes before eating. They will firm up at room temperature.

* The cookies should be stored in an airtight container at room temperature for up to 4 days. The cookies can be frozen in zip lock bags to keep for longer if necessary.

I hope you enjoy these cookies as much as we do.

If you want to try more keto friendly baking, check out the Sweet as Honey website for more ideas.

Till the next post,

 

Live clean n Prosper.

A Wheat free Carrot Cake recipe

Today I am sharing a Wheat free Carrot cake recipe.

We are currently growing carrots in our vegetable garden with great success. This has resulted in an abundance of carrots.

So I decided to use some in a carrot cake and put together this recipe. Combining different elements from a couple of recipes I have in books.

I prefer to bake without refined wheat flour or sugars to try to create healthier treats. This particular recipe includes some buckwheat flour, the health benefits of which I have written about recently.

It does not have raisins, walnuts or pecans as Scott is not a big fan of these, however you can add them if you like.

Wheat free Carrot Cake

 Cake Ingredients

1 cup Almond flour

½ cup Buckwheat flour

½ cup desiccated coconut

1 tsp. baking powder

2 tsp. ground cinnamon

½ tsp. ground nutmeg

½ tsp. salt

4 large eggs

¼ cup maple syrup

1 ½ tbsp. tahini

1 ½ tbsp. milk

1 tsp. vanilla extract

1 ½ tbsp. coconut oil

1 ¼ cup grated carrot

*optional – ¼ cup raisins &/or ¼ cup chopped nuts

Frosting Ingredients

1 tbsp. soft butter

4 tbsp. spreadable cream cheese

1 tbsp. maple syrup

1 tsp. vanilla extract

Method

*Preheat oven to 190’c and line your cake tin with baking paper (I used a loaf tin).

– In a large bowl combine the almond and buckwheat flours, coconut, baking powder, salt and spices.

– Using another large bowl, put the eggs, tahini, coconut oil, maple syrup, milk and vanilla extract. Using an electric mixer, mix until smooth.

– Using the lowest speed on your mixer, continue to mix while adding the flour mixture and the grated carrot until well combined.

*Add in any nuts & raisins here if desired*

– Pour mixture into the cake tin and bake for 20 to 25 minutes.

Allow the cake to cool before adding frosting.

To make the frosting – using an electric mixer, combine the butter and cream cheese and mix on high till light and fluffy. Add the maple syrup and vanilla mixing until well combined.

Spread the frosting onto the cake and decorate if desired. I decorated mine with some edible flowers from the garden

Enjoy. (If you like this recipe, you may also like Carrot Cake Bliss Balls)

Till the next post,

Live clean n Prosper

Cranberry & Choc chip Digestive Biscuits

Today I’m sharing a recipe for Digestive Biscuits with a twist, using Cranberries and Choc chips.

I recently saw a recipe for old-fashioned oat & spelt digestive biscuits and I thought I would make some. Previously I have written about the health benefits of oats, I also prefer not to use wheat in my baking if possible. So, in keeping with the idea of good ‘digestion’, I decided to use buckwheat flour.

Both oats & buckwheat are very beneficial for gut health.

I also decided to add a bit more texture and flavour to my biscuits with cranberries, dark choc chips and pepitas.

Cranberry & Choc chip Digestive Biscuits

Makes approx. 20 biscuits

Ingredients

150 g butter (soft)

70 g Coconut sugar

2 tbsp Maple syrup

2 eggs

1 tsp baking powder

180 g Oat flour

220 g Buckwheat flour

1 tsp salt

1 tsp Cinnamon

2 tbsp rolled oats

3 tbsp dried cranberries

2 tbsp pepitas

2 tbsp dark choc chips

 Method

Preheat your oven to 200’c and line 2 biscuit trays with baking paper.

* Mix the butter and sugar together using an electric mixer till creamy

* Add in the Maple syrup and the eggs, continuing to mix well, followed by the cinnamon, salt and baking powder.

* Add in the flours a spoonful at a time.

I added in the cranberries, pepitas and chocolate chips after mixing in approximately 1/3 of the flours. This helped them to be distributed more evenly through the mix.

As you get towards the end of the flours, the dough will get quite stiff.

I used my tablespoon to portion the dough into mounds on the trays. I then squashed them with a fork.

Bake the biscuits in the middle of the oven for 10 minutes.

These biscuits are a drier consistency so they are best enjoyed with a glass of milk or cup of tea.

 Hope you enjoy them.

Till the next post,

Live clean n Prosper