Here we are a week before *the* festive overeating event of the year, and we offer you something relatively sanctimonious. But – and this is a big but – it is deliciously so. We don’t like attaching ‘healthy’ labels where they are not always deserved, yet as well as being gluten free these goodies are (a little) lower in saturated fat and pimped up with some seriously good stuff. Chia seed, buckwheat and of course a hefty dose of dark chocolate. Easy to make in a bowl you won’t need a stand mixer or electric beater. The cookies have a nutty taste, are slightly crisp on the edge, softer in the middle.
So buckwheat- what is the deal with that?
Buckwheat is derived from the seeds of a flowering plant, so is not actually a grain or a cereal. It is in fact closely related to sorrel and rhubarb and an excellent source of fiber and protein. So despite the name it has nothing to do with wheat and is safely gluten free. We had some buckwheat groats at home and were able to grind the flour in our Optimum 9400 high speed blender, but you can source buckwheat flour fairly easily from supermarkets in the baking section.
How we got the fat content down
We got inspiration from this post from Amy’s Healthy Baking. Cutting out an egg yolk, using a little chia seed instead (chia seeds become sticky when wet and are a good egg substitute). We used less butter and melted it first. To keep the balance of liquid to dry ingredients correct and stop the batter from being too dry we added a little skimmed milk.
- 1 tablespoon chia seeds
- 200g (1 and ¾ cups) buckwheat flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 115g butter, melted
- 2 tablespoon skimmed milk
- 1 egg and 1 egg white (medium size)
- 120g (3/5 cup) brown sugar
- 2 teaspoons vanilla extract
- 150g (1 cup) dark chocolate chips
- Grind the chia seeds in a spice mill into a powder and mix with the buckwheat flour
- If you have a high speed blender, go ahead and grind your own flour using buckwheat groats
- Add the chia seeds, baking powder and salt to the flour
- Melt the butter in a microwave then mix in the skimmed milk
- In a large bowl, beat the butter with the egg and egg white and the sugar.
- Stir in the vanilla extract and continue to beat till the mixture is pale
- Fold in the flour then the chocolate chips
- Preheat oven to 170Deg C (160DegC Fan, 320DegF)
- Line 2 baking sheets with parchment or silpat
- Cover the bowl with clingfilm and chill for 30 to 60 minutes
- Then use 2 teaspoons - one to scoop portions of dough and one to scrape it onto the baking sheet spacing each cookie at least an inch (2.5cm) apart
- Bake the cookies for 10 to 15 minutes until they are golden brown
- Best eaten warm but will keep well in an airtight container
For other ideas on gluten free treats and ways of using home made flours in a high speed blender, check out our gluten free archives
This Quinoa fig and blackberry crumble is a quick and healthy dessert idea
And these gluten free chocolate, walnut and fig cookies are made with cornflour
Not gluten free but these delicious chococlate cacao nib cookies with lime cream from my friend Laura sound amazing
Now these would make superb edible gifts for the holiday season – indeed these are destined for a playdate tomorrow.
Some other ideas for edible gifts we have made can be seen in this collection on the Steller App
Disclosure – we have been sent an Optimum blender by Froothie for testing (and we LOVE it) but all opinions expressed are our own.