The nutrients and nutty flavor of buckwheat have led this “pseudo-grain” to be accepted into the grain family. It is actually a cousin of rhubarb, botanically speaking, and not technically a grain at all. Its historical popularity is due to the fact that it tolerates poor soil, grows well on rocky hillsides, and thrives without chemical pesticides. Health benefits include high levels of the antioxidant, rutin, and studies show it improves circulation and prevents LDL cholesterol from blocking blood vessels.
Buckwheat-Spelt Healthy Chocolate Chip CookiesTo make these cookies gluten-free, substitute your favorite all-purpose gluten-free flour mix for the spelt flour.
• 1/2 cup almond meal
• 1/2 cup buckwheat flour
• 1 1/2 cups spelt, einkorn or whole-wheat flour
• 1 teaspoon aluminum-free baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1 cup bittersweet chocolate chips
• 1/4 cup melted coconut oil
• 1/4 cup melted butter
• 1/2 cup pure maple syrup or agave nectar*
• 1 teaspoon vanilla extract
• 1/2 cup water
*If using agave nectar instead of maple syrup, add 1 teaspoon maple extract.
1. Preheat oven to 350 F. Line 2 baking sheets with parchment paper and set aside.
2. In large bowl, combine almond meal, flours, baking powder, baking soda, sea salt and chocolate chips.
3. In separate bowl, combine oil, butter, maple syrup, vanilla and water; whisk together. Pour into dry ingredients and mix until combined. Let dough stand for 5 minutes.
4. Spoon dough by heaping tablespoons, 2 inches apart, onto baking sheets, and flatten using back of spoon.
5. Bake for 10 to 11 minutes, or until tops are lightly browned. Cool on wire rack.
Looking for more whole grain recipes for baking? Check out Baking With Whole Grains to whet your appetite.
Karen K. Will is editor of Heirloom Gardener magazine, and co-author, along with Editor-in-Chief Oscar H. Will III, of Plowing With Pigs and Other Creative, Low-Budget Homesteading Solutions (New Society Publishers, 2013).