Brazil Nut Buckwheat Cookies: a Gluten and Dairy Free Recipe
Poppy seeds is a good source of dietary fiber. They also contain essential B-complex vitamins, antioxidants and other minerals like iron, copper, calcium, zinc and magnesium. Now the seeds are available everywhere and widely used in making cakes, cookies, bread, etc…People add poppy seeds into dishes to increase their special flavor. This Brazil nut buckwheat cookies recipe is one of the greatest ways to get more minerals and fiber. These gluten and dairy free cookies may become a healthy and quick breakfast, that is easy for you to take away on the run.
– 100 gram buckwheat flour
-25 gram desiccated coconut
– ½ tsp gluten-free baking powder
– Sunflower oil, for greasing
– Poppy seeds and dark muscovado sugar, to sprinkles
– Preheat the oven to 350°F/180°C. Lightly grease a large baking sheet.
– Place the Brazil nuts, icing sugar and buckwheat flour in a food process and process until finely ground. Transfer the mixture to a large bowl then stir in the baking powder and xathan gum.
– Stir in the sultanas, coconut and egg whites and combine throughly using your hands, until a soft, sticky dough forms.
– Divided the mixture into six and roll each piece into a ball. Place on the prepared baking sheet and press each ball with your fingers to create 12-cm/4½ -inch rounds. Sprinkle lightly with poppy seeds and muscovado sugar.
– Bake in the preheated oven for 12-15 minutes, or until firm and just beginning to brown. Leave to cool on the baking sheet before serving.
– Want something different? For a change of flavor, replace the sultanas with an equal amount of chopped dried apricots and the Brazil nuts with chopped blanched almonds.