Buckwheat Flour And Sweet Potato Cookies

I almost didn’t bother taking photos. Glad I did now.


Sneaking flowers into everything here.

Yo, Dear Reader, I’m reminded often that it has been a long journey to the place I am currently at with food, as when I was making these I went through the apology state, where I’m sorry that something about this isn’t a match for a wheat based version, then I remember I don’t care about that, then I thought that there isn’t a wheat based version and then I was worried about the sugar levels and thought about low sugar diets and naming and I ended up where I am these days: These are my recipes, mostly for me, but shared with anyone who may want them, but when you take it you get just the recipe, you can have help, I’m always here to help, Dear Reader, but I’m not holding onto my anxiety, this is a simple site, not a monkey making enterprise, but it has so much to offer and I do myself a disservice when I overthink these recipes. I’m getting back to a better place with food, but I still have my own self-imposed limits alongside my intolerances and allergies, so I won’t be back to baking as much as I was or as sweet as I have been known to be, still able to bake sweet enough to kill delightfully, just don’t want to these days. Food will always be a complex thing with me, likely you too, Dear Reader, but moments where I can just enjoy it are becoming more frequent again and I’m sticking to the balance I have now found and created. If that gets us a recipe here and there then good and well, if not then same.

They’re super fast, maybe ten minutes prep.


Wasn’t joking about drills and orchids going hand in hand here.

This is a mishmash of recipes, the base is mostly Buckwheat Flour Cookies, but other ideas and changed up ratios bring them to a less sweet, much less heavy state. You can easily add more sugar to these and they follow the usual style of recipe I go for these days: Fast. I have to cook and bake every day so I have streamlined most of what I do, even then it takes so much time, I think that’s why I have fallen out of love with a lot of baked goods. Part of that is the weight-loss, but I’m not discontented, if I do make something I like it fast and simple, but with all I’ve learned over the years it usually turns out well. I had Roasted Sweet Potato Puree made for muffins, These, and as I wanted a quick cookie I thought about the original recipe, which is a denser, sweeter and still buckwheat flavoured cookie, you can’t escape that strong taste and colour and after years I wouldn’t want to. So I used my Microwave Mug Cake to get it faster, I melted the butter which keeps it light, even rubbing or creaming the butter doesn’t do much to counter the buckwheat’s density, I cut things down, flour and sugar, and left others, the egg and use a little sweet potato to moisten and help thicken out the dough, which was a dough instead of a scoopable thick batter which I had anticipated. They rolled in my hands cleanly and baked without much spreading, they’re a crisp exterior with a soft and light interior, that as I say isn’t the usual sweet, but still has enough sweetness to pass for a cookie, everyone knows free from baking stretches the definitions here and there of everything. They’re solid and simple, I’m staying away from icing sugar these days so these will just be frozen for eating plain. They made more than I needed, but I won’t complain.

I get these moods and then get bored for a while. Nice to still have new things to share though.

These were a seat of the pants, spur of the moment creation, but good enough to share with you, Dear Reader, as you know I’d never post a recipe I wouldn’t stand behind. Even if some are now recipes I can’t eat myself I still know they were good enough and remain so. The weather has been miserable so I’ll likely fill up my freezer. I have bought another orchid, yet another old measuring jug is conscripted into service after a bit of drilling and sanding, funnily I again saw a yellow orchid that I decided against for the second year running, then went out the next day to buy it and it turns out the powder had gone out at the supermarket and when I went the next day, lot of walking, Dear Reader, they hadn’t any more yellow. Surely next time, Dear Reader, maybe even next year, for now the white one will hold me over. I’ll be back again soon, Dear Reader, until then stay safe and take care.

Ingredients

112g Buckwheat Flour
1 Tsp Baking Powder
60g Butter, Melted and Cooled
1 Large Egg
50g Light Brown Sugar
25g Sweet Potato Puree
1 Tsp Vanilla Extract

Makes about a 12 Cookies.

Method

  1. Preheat the oven to 175c (Fan) and line a baking trays with greaseproof paper.
  2. Add the Egg, Sweet Potato Puree, Melted Butter, Vanilla Extract and Sugar to a bowl and then beat until combined.
  3. Stir in the Flour and Baking Powder with a fork until a firm, slightly sticky dough is formed.
  4. Scoop 1 Tbsp worth of dough and roll into a ball, flatten onto the prepared baking sheet, leaving an inch between Cookies, and repeat until all dough is used up. Bake for 10-15 minutes until lightly golden and slightly firm to the touch. Transfer to a wire-rack to cool completely.

Same Old, Same New: Dark And Bitter, Not Me!, Biscuits

Despite being a while it’s always the same brand available.


The Bouquet rose is blooming all over.


Rhubarb and Orange Jam and Rhubarb and Ginger Jam.


There have been many harvests and I keep forgetting to take a photo. Golden Acre are a great small variety.

Yo, Dear Reader, there hasn’t been much to do with food recently, bar fresh produce, mostly because I have long since hit a limit on what I can eat and what I can do with what ingredients I can use. I did buy some carob powder and promptly forgot about it. No, I’m not joking, I just decided to make some cookies and went with the Buckwheat Peanut Butter Biscuits, no I’m not being confusing on purpose, this my natural state, when I say cookies, and I will, Dear Reader, I mean biscuits…though they are more of a cookie in the version. They turned out well, they’re fast and I sped things up a bit, I’ll elaborate on that in a moment, but I am reminded that most people really dislike carob, for various reasons, and I have struggled to find the best use for it and I had a moment when I first tasted these. They’re strongly flavoured with carob, it cuts through everything else, thankfully it doesn’t dry them out much, that’s one unfortunate downside of carob, it’ll dry out anything and won’t take on moisture to counter that fact. I realised that even with a good bit of sugar it did nothing to the carob’s bitterness, but it’s similar to coffee’s bitter notes, taken on it’s own merit it has value, you could dump sugar into it and it would only increase the bitterness, whereas like an espresso, I’ve had a few in my time, a few in the last hour, the bitterness as the main flavour note allows the other flavours to recede a little and you can just enjoy it as it’s own taste. It paired super well with coffee and I wish I had had some kind of coffee powder to complement it. Peanut butter has also always worked well with carob in my opinion.

With more “Bouquet” roses starting I may need new names.


You should’ve seen the smile on my face, Dear Reader.

So, if you take carob as a dry and bitter flavour, don’t try to tamp it down, I always find sugared coffee just feels off, that’s my taste so take all of this as the same, you might have much better luck. I’d like to try it as a drier biscuit with some kind of coffee flavour, be it a glaze or just as an additional dry ingredient. Won’t happen right now, Dear Reader, but I think carob is an underrated ingredient. I’ve done a lot with it and it isn’t the best, but it has some uses and does add a lot of goodness to whatever you add it to. I do warn again about the idea of the healthy dessert, there are the obvious issues that even if you reduce sugar and try to replace ingredients with healthier choices that you might still have something that would still struggle to be called healthy, it’s why there are so many of those protein based fruit bars, they seem better than the yare, which is mushy nuts and dried fruit, but what I think is the bigger issue is that by trying to recreate something that is based in sweetness and unhealthy choices you lose the joy inherent in that choice and also you tend to think less of completely new recipes and dietary replacements. Which is why so much terrible gluten free food is so popular, I’ve talked about it in the past and I still feel taking these new ingredients, well, newer to some of us still, and using them on their own merits is much better than using them as substitutes. They aren’t perfect, but I really think so much can be done with them if we just start from scratch, check out the carob tag to see what I have done. Yes, I am still a food blogger, I’ve just put in years of work and hit a good point, anyone can ask for a recipe or help, but I have my own life to live and my own health to consider and experimenting with sweet isn’t as viable as it once was.


They’re a beautiful rose.


A little pink has appeared on the white hydrangea.


More lilies. A little later this year I think.

So, that was Jack The Food Blogger, Dear Reader, it’s like a switch clicking in my head, so many considerations, so many diets, so much responsibility, but that’s why I mostly go with the chill garden posts these days. I’ve more than paid my dues to all the blogs that helped me and I hope that I have been a help to others over the years. The knowledge is always there, Dear Reader, but I do need to put myself first and these days it is getting harder to get the usual pantry staples never mind new ingredients to play around with. I do often think that I could just repost old recipes, try to build a userbase and then I just laugh and laugh and realise that’s the lie we’re all sold online, that we too can be a success. The people selling us these sites and lies surely make money, but the average blogger will likely fade into obscurity long before they see any indication of fame. For me I found friends here, I found loyal Dear Readers who have stuck with me, whom I hope enjoy these posts as much as I do writing them, for me that’s success enough. As long as I have all of that then I feel the blog is a success. I’ll be back again soon, Dear Reader, until then stay safe and take care.

The mystery rose that always shoots up after the yellow dies back, this is the chunk I took off and planted last year.


Can’t even tell if they’re early or late anymore.


Somehow tomatoes got into the back and are flowering outside?! Wait…I did this? I think.

White Teff Flour Peanut Butter Cookies

Quick recipes mostly off the cuff are my main type these days.

Yo, Dear Reader, I’m back again with another quick recipe, this one is trying to put a dent in the bag of uninspiring white teff flour, it’s really not that great at the best of times and this bag has a slightly staler taste than I remember, not that I remember it all that well, but it was better in Brown, still it works well enough here because every other ingredient takes up the slack. This is a fairly universal recipe, based on this originally, if I remember rightly I’ve used almost every flour, even amaranth which is surprising, with the original, tweaking as needed, here I used an egg to give it more moisture and hold, because the flour is not only dry it crumbles too, the flax was needed to bring it all together as the teff refuses to absorb moisture. As I say it’s rough and ready and work despite the flour rather than alongside it, not the way I usually like to do recipes, but when you need to use up a bag and really want something sweet this works perfectly. You know me, Dear Reader, honest to a fault because why sell you on a lie, when the truth is more useful?

I think of these as uglies.

So, this is a slightly drier cookie than you might like, there is a light, buttery crumb, the peanut butter blends in more here than with other recipes, but it works perfectly as an accompaniment to tea of coffee, letting the tea saturate the cookie and melt the sugar, which melts well in this recipe thanks to the egg’s moisture, but retains a little of the crunch that  makes Demerara unique to give the cookie that crispness that again goes with any hot beverage. Dunk it is what I’m saying, Dear Reader, it’s a dry flour and you won’t beat it out of it, just accept it and soak it. It’s perfect with an espresso, but then again almost everything is to me. What surprised me was the, okay not perfect, but close uniformity, the dough is almost a batter, it’s not pourable, but you can’t handle it either, just scoop and drop, I’ll cal it a dough to make it clearer, but the cookies baked without much spreading and no sticking. You’ll slap these together in minutes and have fresh cooled cookies within half and hour, not too bad for a mediocre bag of flour. I’ll be back again later, Dear Reader, until then stay safe and take care.

I was surprised they hadn’t run into each other. Very low expectations with this particular bag of flour.

Ingredients

90g White Teff Flour
85g Demerara Sugar
60g Natural Peanut Butter or Any Nut Butter
60g Butter
1 Medium Egg
20g Ground Flaxseed
1 Tsp Baking Powder
Dash Vanilla Extract

Method

1. Preheat oven to 160c (Fan) and line a baking tray with greaseproof paper.

2. Cream the Sugar and Butter together until creamy. Then beat in the Peanut Butter, Vanilla Extract and the Egg until fully incorporated. Then beat in the Teff Flour and Baking Powder until a sticky dough has been formed and finally beat in the Ground Flaxseed. Set aside for 5 minutes.

3. Drop 1 Tbsp worth of dough onto the prepared tray, leaving an inch or two between Cookies. When all the dough has been used up bake the Cookies for 10-15 minutes or until golden brown and slightly firm to the touch. Let the Cookies cool on the tray for 5 minutes, they should be firm by then and then transfer to a wire-rack to cool completely.

Coconut Macaroons

This sounds like it shouldn’t work, but it does.

Blob them evenly as you can…I couldn’t.

Original is here, I just omitted the chocolate. Yo, Dear Reader, I’m baking for a friend’s birthday again, funnily I didn’t have a recipe for these already and it’s surprisingly hard to find coconut recipes that really play up the coconut flavour. This was at one stage a coconut cupcake, but I went a different direction when I saw how big they were, I made thirteen so I tried one and really changed direction when I realised how sweet they are. I don’t think I’ve ever used condensed milk, I can’t really tolerate that much sweetness these days, but thankfully if you can these are delicious. Desiccated coconut is usually gritty and dry when you add it to anything, but with the syrup milk and the fluffy egg whites, I really learned my lesson and cleaned the bowl and whisk with vinegar and water, it becomes so moist and sweetly creamy. You can make them whatever size you like, I just opted for even big blobs to fill a tray.

They brown very fast so be careful not to burn the bottoms.

There’s nothing difficult here, the egg white do need clean bowls and utensils, I skip that often, thinking the grease isn’t there, but even a speck will spoil them and cause them t seep or deflate, worse they may not fluff up fast enough. I just tossed some vinegar, just malt hat was in the press, in he bowl, threw in the whisks and ran hot water over everything and wiped it clean. If you make sure everything is completely mixed you should have no issues. When they’re ready they’ be firm, but yielding, once they cool they’ll become completely firm. Naturally they’re chewy inside, but from what they start as, it’s a dramatic change. Not much to say, Dear Reader, I’m glad the ingredients were safe for me so I could try hem out, nothing worse than gifting unchecked baked goods. The cupcakes are a guarantee, I’m not arrogant, as you know, I’m just good at this and stand by the work I’ve put into learning the craft. If you’ve never tried these, or you’ve made the Almond based Macaroons and want to slum it with the coconut crew you should give them a whirl, they’re surprisingly delightful as they don’t taste much like anything else and freshly made can’t be beaten. Okay, finally a new recipe, until later then, Dear Reader, take care.

Ingredients

1 Tin Sweetened Condensed Milk (400g)
200g Desiccated Coconut
2 Egg Whites
Pinch of Salt

Method

1. Preheat oven to 180 (fan) and line a large baking tray with grease-proof paper.

2. Add the Condensed Milk and Desiccated Coconut then mix thoroughly together until completely combined.

3. In another clean dry bowl add the Egg Whites and Salt and beat on a low speed until soft peaks form. The Egg Whites should leave a slight mound when the mixer is pulled out.

4. Gently fold the Egg Whites into the Coconut mixture until a moist, firm, thick batter has been formed. Scoop spoonfuls, leave space between each, onto the prepared tray until all the batter has been used up.

5. Bake for 15-20 minutes being careful to watch for burning, if they brown too fast, turn off he fan and let bake until slightly firm and golden brown. Remove from the oven and let rest on the grease-proof paper for 5 minutes. Remove with a knife or spatula to a wire-rack and let cool completely.

Bonus: I also made wheat based chocolate cupcakes for the same friend.

I decorate like it’s for children, it’s the only style I know.

No Added Sugar Peanut Butter Cookies

This omelette has taken a strange turn.

Surprisingly not as sticky as it looks.

Yo, Dear Reader, I’ve had to make this twice to work out the kinks and I’d like to clarify some things before I get to the bones of the recipe, no not literal bones!, figurative bones that need no calcium, so, SUGAR FREE doesn’t mean much, fruit has sugar, there’s fruit in this, quite a bit, so, it can’t be sugar free, there’s no doubt some kind of naturally occurring sugar in every ingredient, so No Added Sugar is my way of being responsible and making sure there are no disappointments in anyone looking for a recipe only to find the description and the recipe are at odds. I’m a responsible person, Dear Reader, I put the work in because it’s better to do this right. Okay, next up on the various bits and pieces fluttering through my brain like so much confetti in a hurricane, oh, serving size. Again, THERE IS NO UNIVERSAL SERVING SIZE! Single portion means little, what individual ingredients go in a recipe will change its suitability for every single person, so use your discretion and brain, you know what you’d eat separately and you ca figure what a combination of that would look like, you don’t need me calling this single serving breakfast cookies, I’m using them as breakfast, with an espresso, beats eating peanut butter right out of the jar, sugar free, got ya, no added sugar naturally, but you, Dear Reader, how do I know? But you do, listen to your body and Jack occasionally too. Don’t forget me! Okay, that’s it, onto the very simple recipe.

Even as you can, but don’t fret too much, they bake just fine unevenly.

They’re hefty and filling. Just right for me.

These are of course an adaptation of my Peanut Butter Cookies, which always use natural peanut butter because the more processed stuff has too much oil for these recipe, I use it, don’t mistake me, but it’s far more viscous when cooked or baked, you’re getting the rougher parts of the nut in the natural too and that helps with structure. Without the sugar they really don’t work as well, so I had to add flour, now here I use buckwheat for it’s strength, but any will probably work, I’m not basing this on the fact it’ll sound col, as far too many free-from bloggers seem to, but basing it on my various flour and nut butter cookie variations: 1 2 3 Nothing, Dear Reader, here is based on hearsay or guesswork, I won’t do that to fill a void, if I don’t know I will admit it and if I just can’t I won’t. The issue I had in the first attempt, still good mind, was it was too dry, I tend to choke on anything even slightly dry, so I went to a lesson I learned from various recipes at Cooking Without Gluten and used grated apple, even the banana wasn’t sufficient by itself surprisingly. The rest is simple, the biggest issue is mixing, it takes a lot of elbow grease or an electric mixer. The batter is sticky, but slips off the spoon easily enough and when baked the cookie is springy and soft. These aren’t anything more than they see, they’re not a desert cookie, they’re more functional than that, but that isn’t to say they aren’t tasty, they have fruit and nuts and that’s always a great combination. You could add whatever spices you’d like, like cinnamon or nutmeg, I just wanted this plain cookie. They are dense and will fill you up without making you feel too full, they’re not a hidden sugar-bomb, they’re an alternative to those ubiquitous date and nut bars hat I can’t eat and seem to be the only go to snack now. Much like everything here, Dear Reader, they’ve been made for me and written up with you in mind. You can adjust as you need, they can easily be halved or doubled, they would work with a flax or chia egg, but you’d get a much flatter cookie and I don’t really think it’s be worthwhile unless necessary. That’s about it for me today, Dear Reader, I’ve been out in the rain setting up, or beginning to, my fifth rain barrel, when it’s ready I’l have the capacity to store around 800 litres of water or eighty watering cans if you prefer. Fun times, until later, take care.

Ingredients

350g Natural Peanut Butter
2 Large Eggs
2 Ripe Bananas
60g Buckwheat Flour
2 Eating Apples
2 Tsp Vanilla Extract (More to Taste)
2 Tsp Baking Powder

Makes 12 Cookies.
Can be frozen.

Method

1. Preheat oven to 175c (Fan) and line a tray with grease-proof paper.

2. Mash the Bananas in a bowl and then peel and core the Apple and grate into the Mashed Bananas.

3. Add in the Eggs and Vanilla and stir everything together. Add in The Peanut Butter and Mix vigorously until everything has completely combined and a thick paste has been formed.

4. Add in the Flour and Baking Powder and stir to combine, batter will dry but still remain sticky. Using a wet desert spoon scoop batter into rounds, an inch apart, onto the tray, wetting the spoon as needed, until the batter has been used up.

5. Bake or 12-15 minutes until golden brown and springy to the touch, transfer to a wire-rack to cool completely.

Quinoa Flour Cookies

Breadcrumb like, or as close as can be got to.

After adding the egg.

Dear Reader, can you believe I hadn’t a basic quinoa flour cookie recipe? Not that I’ve seen many blogs with it either, but it’s a matter of pride, okay, that’s a lie, I just wanted a cookie and was curious. Naturally I went to the one place that can be used to find a recipe to take inspiration from every time, it’s not too much too say that I owe this person a great deal for so many of the recipes here. I am of course talking about *Checks notes*: Myself. You know if I wasn’t actually pretty good at this I’d have lost most of my readers already. Thankfully I am good and this is too. I had to chuckle to myself because at every stage I realised it could go wrong, no matter how good it looked there was no guarantee of success. Quinoa is an interesting flour, when used the correct way it can result in extremely fluffy baked goods. In using it as a stand alone flour it can be risky because it doesn’t always maintain its hold. Thankfully today it did.

It needs a dusting before resting to handle it. Quinoa flour is very sticky.

They don’t rise much.

So, what’s important to realise is that it is going to be sticky. You can’t get away from that aspect of quinoa flour when just using quinoa flour and nothing else. The goal is to get it to a workable texture, but not to add too much flour which will cause racking and make everything dense. Just follow the recipe and when dusting ad enough so you can handle it without it sticking. When rolling I was tempted to add more flour, but I abstained. It wasn’t sticky enough to be unrollable so I left it be and it seems to have paid off. The end result is somewhere between a cookie and a cake. It has a crispy exterior, not very hard, just a light crunch, with an interior that takes you aback a bit as it seems almost dough, but then you feel the cooked but moist texture present. Quinoa flour really is underutilized in baking. It’s close to a brownie, but drier. There isn’t very much sweetness as the sugar has to counter the quinoa’s bitter flavour, it’ll depend on the brand, but I couldn’t detect any bitterness here, and what’s left might not be sweet enough for some. But, icing would solve that. For a rough and ready test these turned out wonderfully. You can obviously double the recipe. I should say what it was adapted from and why changes for made, right? Educational Jack,  that’s me. Okay, okay. I’ll be a teacher, just a bad one. Heh.

They sink just a little after cooling.

Fluffy cookies. Not bad.

See, the thing about free from baking is that it can be difficult and it’s in large part due to the fact that here is just so much we don’t yet know and to often people are happy to stick with on option and never branch out from that. Me? I like to experiment and teach what I can and what I’m doing and why. You never know who’ll it’ll help. Until someone takes these recipes and really pushes them beyond what I’ve made you’ll have to suffice with me and my ways. So, the original is this, and what I’ve had to do was compensate for the quinoa’s absorbent nature. Hence the halved recipe with the same amount of egg. I’ve also doubled the baking powder, rather than soda, quicker rise, as quinoa is more prone to rising than its dense brethren. I used caster sugar as I didn’t want a gritty texture, the quinoa is a lighter flour and it’d be more pronounced here. The rest is mostly the same, I didn’t rest it as long because there was no need. I just gave it a rest to let it absorb some of the moisture. You will be tempted to dash a little milk in, but don’t, the quinoa won’t hold it, it may, but it may also just run. Free from flours can be deceptive when raw. The only way to learn to to try, but having an explanation as to the whys and why nots doesn’t hurt either. Lord knows I could’ve used more comprehensive recipes when I was starting out. Them’s the breaks, Dear Reader. That’s it for today. Take care.

Ingredients

110g Quinoa Flour
55g Butter, Chilled and cut into Chunks
60g Caster Sugar
1 Medium Egg (55-65g in Shell)
1/2 Tsp Baking Powder
1 Tsp Vanilla Extract

Method

1. Line a baking tray with greaseproof paper.

2. Add the Flour, Sugar and Baking Powder to a bowl and rub the Butter into the Flour Mixture until it resembles breadcrumbs, then stir in the Egg and Vanilla Extract, with a fork, until combined. Knead together in the bowl until a soft, but not sticky dough has been created. Form into a ball, dust with flour and leave in the fridge for 10 minutes.

4. Pre-heat the oven to 175c (Fan). Scoop 1 Tbsp worth of dough and roll into a ball, dough will be slightly sticky, flatten onto the prepared baking sheet, leaving an inch between Cookies, and repeat until all dough is used up. Bake for 10-15 minutes until golden and slightly firm to the touch. Let cool on tray for 5 minutes and then remove to wire-rack to cool completely.

Sorghum Flour Chia Cookies

 photo WP_20170608_001_e_zpskvbaoxts.jpgAdapted from my other recipe here.

The health benefits of chia are blah, blah, blah yakety smackity. Hmmm? You should expect references to 90’s cartoons over generic spiels about the health benefits of food. We use ingredients around here, right, dear reader? Yeah. That’s why we’re still using sorghum, because it apparently makes really delicious cookies. Egg free ones no less. I did make it a speedier adaptation from the original, creaming and carefully working every ingredient is fine when the flour is better for it, but with sorghum I use it like rice flour. Rough and ready in other words. These cookies certainly haven’t suffered from a sped up preparation. As for the chia, I had thought of just adding it for fun, but then I thought it might help bind the cookies a little, less than a chia egg, but maybe enough. Anyone willing to try it both ways, with and without, can report below.

 photo WP_20170608_002_e_zpsmp0y3w3n.jpgThe one tiny cookie curse is in full effect.

Now, I had to add the step of adding the extra flour and kneading it in as it helps you handle these cookies. I did attempt to roll them and it was as disastrous as usual, sorghum doesn’t make great dough. Just pinch off what you need from the ball, squish it down into a disk and you’ll be saved a lot of hassle. There isn’t really much work here. You do have to let them rest in the fridge or it’ll be too sticky to work with and, I’m guessing, too runny when you bake them.

 photo WP_20170608_003_e_zpswxiaeeb5.jpgFunnily the honey doesn’t burn here, but they do brown fast.

They have a nice crisp texture, there’s a satisfying crack when you snap them, adding the pop of the chia seeds means this is a crispy cookie. They are just a hair shy of dry. I did opt for a, messy admittedly, simple drizzle made with lemon and fresh raspberries from the garden. That stage is up to you, it’s just icing sugar, lemon juice and raspberry. I just wanted a little extra taste with what  I had at hand. I will eventually try my hand at royal icing, but this was a quick craving killer. I like these without the egg, I already posted a cookie with egg so these are fine. If you can tolerate chocolate I’d say they could make some tasty, healthy…ier, oreos. Or Hydro if you’d rather.

 photo WP_20170608_005_e_zpsywfykdlk.jpgMessy and quick. Honest in all things that’s me. No concealment here, dear reader.

So, I think I’ve got a pretty decent handle on sorghum now. It’s similar to rice flour in that it has no binding properties. Where it shines is in it’s taste. A sort of nutty sweetness, but I know that’s as useless as it is generic. I’d say it’s a milder, sweeter buckwheat flavour. I still have some sorghum flour left, but when the bag runs out, barring me getting more for free, I won’t bother buying any more. I prefer to buy flours that make healthy and sensible recipes, this has been better in desserts and I don’t want a flour solely for desserts. Okay, that’s that, I’ll see you later, dear reader.

Ingredients

120g Sorghum Flour
50g Butter, Softened
30g Honey
20g Light Brown Sugar
10g Chia Seeds
Dash of Vanilla Extract
Pinch of Salt

Makes 12 Cookies.

Method

1. Mix the Butter, Honey, Vanilla Extract and Sugar until combined.

2. Stir in the Flour, Salt and Chia Seeds and until a slightly sticky firm dough has been formed. Roll dough into a ball and wrap with cling film then leave in the fridge for 30 minutes. Dough will be firm and mostly solid when removed from the fridge.

3. Line a baking tray with greaseproof paper and preheat the oven to 170c (Fan). Remove cling film and dust the dough with more Sorghum Flour. Knead the flour into the dough, dough shouldn’t be sticky and should be easily handled, then pinch off 1 Tbsp’s worth of dough, roll it into a ball and press it flat onto the prepared tray. Bake for 15 minutes until cookies are dark brown and fairly firm to the touch. Remove from oven and let cool for 5 minutes then transfer to a wire-rack to cool completely.

Sorghum Flour Peanut Butter Cookies

 photo WP_20170531_006_e_zpszvtr9e5c.jpgIf you bought me a better camera….I’d still take mediocre photos.

You thought that I had been bested by sorghum? You thought I’d give up? Hah! Well, I would have but I was sent free sorghum flour, because I’m wonderful, shush, so here I am. I have said that sorghum keep letting me down and staying true to form, and adhering to the absurdity that is this blog at times, I made biscuits and ended up with delicious cookies. In my new capacity as corporate shill I shall endeavour to nefariously sell you on flour! Yeah…hard to shill flour, isn’t it? I’m just happy to see a company selling a certified gluten free flour, they do do mixes too, and not have to look at a wasted opportunity. If more companies sold the bare ingredients I’d be a much happier baker. Now, I’m not here to sell you on anything, but if you are looking for free-from flours, at really decent prices, check out Mannavida. I buy mine on Amazon via the fulfilled by Amazon option. It’s hard t find these a lot of the time, you just have to troll Amazon’s gluten free section or try searching for flours whilst hoping. Thankfully these have really simply packets with all the information you need clearly listed. This really shouldn’t be this difficult, should it, dear reader?

 photo WP_20170531_007_e_zps6jkdh2ly.jpgThey don’t spread too much and get a nice dome shape.

Before I get to the cookies, I should say that I’m not adverse to bloggers working with companies, I just feel that we should be responsible, upfront and honest. I’m a small-time blogger, the chances of me being corrupted by greed and avarice are very small. Just know that I’ll always be truthful with you. I do feel there is a really great worth in bloggers telling others about products, as long as the opinions are theirs and not bought. There’s a lot of free-from food out there and a lot of it can be waste of money. A forewarning that a product isn’t worthwhile is a wonderful thing. Look, I’m just saying you want to buy me you better cough up something special. Joking. Jack can’t be bought! (Also: No one is trying). Now, I did say these were meant to be biscuits, right? Now…does anyone follow these links? Maybe? Okay. This is almost a foolproof recipes: Rice Flour, Buckwheat Flour, Amaranth Flour and Quinoa Flour. This time they’re cookies, but so delicious you won’t mind that too much. I have adjusted the recipe to be less fussy. We’re not working with gluten or a string holding flour so I’ve ditched the creaming stage entirely. This is a quick eggless cookie, but they just taste so sweet, the sorghum gives the whole cookie a better overall taste than just the peanut butter and brown sugar could provide. They’re light and just slightly crumbly. They’re not moist, but I didn’t mind the slight crisp dryness. Perfect for dunking in tea.

For a flax egg recipe they’re very sturdy. I have had better success with flax in this instead of an egg. I think the egg adds too much moisture and you end up with way too much spreading. If you want you could probably use ground chia, but I can’t say with certainty. The flax and the peanut butter are the binders in this recipe. I have read that peanut butter can work as a binder on it’s lonesome, but I’ve never had much luck with that, but I have found it useful in addition to other ingredients for giving a bit of firmness. Sorghum still isn’t my favourite flour, but I have  to admit that this has been my favourite version of this recipe to date. That’s all for now, dear reader. I still have a fair bit of sorghum flour left over so I will hopefully be back with a few more recipes. All going well I’ll return with them. Take care.

Ingredients

135g Sorghum Flour
85g Brown Sugar
60g Natural Peanut Butter
60g Butter
1 Flax Egg (1 Tbsp Flaxseed and 3 Tbsp Water)
1 Tsp Baking Powder

Makes 15 Cookies.

Method

1. Preheat oven to 160c (Fan) and line a baking tray with greaseproof paper.

2. Mix together the Sugar and Butter together until creamy. Then mix in the Peanut Butter and the Flax Egg until fully incorporated. Finally mix in the Sorghum Flour and Baking Powder until a slightly sticky and firm dough has been formed.

3. Scoop 1 Tbsp worth of the dough and roll into a ball and press down gently onto the prepared tray. When all the dough has been used up bake the cookies for 15-20 minutes or until golden and slightly firm to the touch. Let the cookies cool on the tray for 10 minutes, they should be firm by then and then transfer to a wire-rack to cool completely.

Buckwheat and Almond Cookies

 photo WP_20170215_002_zpszjw5d0dg.jpgNondescript brown blob. Buy yours online from my store…no, I’m joking, get back here!

Stealing from myself somewhat, ah, well.  Today we have a new cookie, lighter than the all buckwheat version and perfect for dunking in your tea. I had ground almonds that were just sitting there and a hankering for a cookie. So I decided to go with brown sugar and more egg this time around. I’ve made these cookies, the original that is, quite often and I’m always pleasantly surprised how nice textured an all  buckwheat cookie can be. The replacing of some of the flour with ground almonds does cause some stability issues, but it adds a richness and  a lighter texture that really works well. I like using buckwheat and almonds, they’ve worked well together. Be it in bread or in biscuits. It’s difficult at times to know what to say. What can be the most help to someone trying to make this recipe? The dough is a tad stickier than in the original recipe. Not by much, that’s just the loss of the dry buckwheat flour. Just scoop it with a tablespoon measure and thwack it on the rim of the bowl. I did find it took a while to really work in the butter, perhaps it was the ground almonds soft texture as opposed to the grittier buckwheat which would create more friction and help the whole come together faster. Nothing much to screw up here, just make sure your brown sugar isn’t too hard or lumpy.

 photo WP_20170215_003_zps1y6uckas.jpgLovely neat rows. I said neat rows!

This is a case of do as I say and not as I do. I didn’t know they’d spread quite so much, though they still get a nice rise and are airy, so I advice you to leave about two inches between each cookie. I almost left off on posting this, but they tasted so good. They have a light, moist crumb. They’re somewhere between a sponge and a biscuit. A sponcuit. A Bisconge. Er, a cookie. They look flat, but they had a nice dome and just enough bite. Thinking of them now, I’d say they’re somewhat like what a Jaffa Cake bottom is. Yeah, pretty sure. It’s been a long time since I ate a Jaffa Cake. If you give them ample room to spread they should be perfectly round, but even if they turn out oddly shaped they’ll still taste the same. Funnily though there is quite a lot of sugar these don’t taste too sweet, just right. After baking they absorb liquid and hold their shape when wet, which is wonderful if you’re a dunker. They taste of sweet buckwheat, that’s really all I can describe it as. The buckwheat when coupled with the sugar is really delicious. Quick and simple. Add it to the recipe pile and we’ll come back again someday. Next time they’ll look prettier. Perhaps. Until then, dear reader.

 photo WP_20170215_006_zpsiiov67fa.jpgIgnore the dog bowl.

Ingredients

150g Buckwheat Flour
75g Ground Almonds
1/2 Tsp Baking Soda
115g Butter, Chilled and cut into Chunks
100g Light Muscovado Sugar
1 Large Egg (70g to 75g in Shell)

Makes 16 Cookies.

Method

1. Line two baking trays with greaseproof paper.

2. Add the Flour, Ground Almonds, Sugar and Baking Soda to a bowl and set aside.

3. Rub the Butter into the Flour Mixture until it resembles breadcrumbs, then mix in the Egg with a fork, until combined. Knead together in the bowl until a soft sticky dough has been created. Form into a ball and leave in the fridge for 30 Minutes.

4. Preheat the oven to 175c (Fan). Scoop 1 Tbsp worth of dough and roll into a ball, flatten onto the prepared baking sheet, leaving 2 inches between Cookies, and repeat until all dough is used up. Place one tray in the fridge if baking in single batches. Bake for 10-15 minutes until golden brown and slightly firm to the touch. Let cool on tray for 10 minutes and then remove to wire-rack to cool completely.

Giant Peanut Butter Thumbprint Cookie Tutorial

Of course, I’ll just have to assume that you’ve already followed my Tutorial on how to acquire a giant thumb. This will be more verbal than pictorial, no, not pectoral, stop flexing! Partly because it’s just simple and partly because I wasn’t sure it’d be worthwhile taking a photo of boiling fruit. So, first things first: Every celiac has a flourless peanut butter cookie recipe, be they of limited ingredients, the best ever or, you know, yadda yadda. What makes mine different? Not much, they’re not as sugary as other recipes. I remember when I first tried a recipe like this, I ended up with a very upset stomach due to all the sugar. A lot of these recipes are almost 1:1 between peanut and sugar. Mine is mostly peanut butter, which results in a lovely crumb. They’re light, sturdy and I have never tired of them. I’ll post the recipe below, the filling will be rougher since it’ll be up t you to decide what you’ll be using. This is so simple, really basic, but if you didn’t know how they bake, that they can be made as a single cookie and how they rise, you might not realise you could do this, but have no fear, dear reader, I’m sanguine and foolhardy enough to try and lucky enough to have succeeded.

For the Cookie Dough:

Ingredients

175g Natural Peanut Butter
1 Large Egg (About 70-75g in Shell)
60g Sugar
Dash Vanilla Extract
1/4 Tsp Baking Soda

Method

1. Preheat oven to 175c (Fan).

2. Put everything into a bowl and mix, with an electric mixer or fork, until a thick clingy dough has been formed.

3. Form into 1 Tbsp sized balls and (Just check below for the how to) flatten onto Greaseproof Paper and bake for 15-20 minutes until golden brown and firm to the touch. Then remove from oven and rest on tray for a further 10 minutes. Then let transfer and let cool completely on a wire-rack.

So, that’s pretty simple right? I think so, no real way to make a mistake. You don’t have to make this plain at all, that’s just how I made it today. I find the egg version is best for a single large cookie, but feel free to check out all the egg variations in the original recipe. Firstly I’ll talk about the dough. It is indeed a dough, you can work it by hand after a certain point if you’d like. First it’s a wet mess and seems like it’ll never come together, but gradually it starts to thicken up and become firm. It can be sticky at times, oily at others, it just depends on your egg size and the nut butter used. Use natural, all skins and nut and nothing else, or you’ll end up with an oily mess. Now we’ll talk about what you’ll need to get the right indented shape after baking. You could be making the filling while preparing this I’ll leave that for you to decide, I’ll just split it up for the ease of typing it out.

 photo WP_20170131_001_e_zpsh8cfymhb.jpgStep…I’m joking, you don’t even need numbered steps for this.

You’ve made the dough. Split it into two parts, flatten out the first into a circle, rough as you like, onto a greaseproof paper lined tray. About a quarter inch thick, it’ll rise, but don’t worry to much. If all else flip this over and call it a giant cookie. The reason for all this fiddliness is that it ensures the cookie bakes evenly and you have a slight indentation for the filing. Just flatten the lot and you’ll get a large dome, perfect for spilling your filling everywhere. So you’ve got a flattened circle. Next take about a quarter of the dough, roll it into a snake, surely you’ve played with modelling clay, and then curve it around the outer edge of the circle. What you’re looking for is almost a pie crust shape. Don’t be afraid to press the two parts together until it’s all smooth. Repeat until you have a raised edge. Then take a fork and just poke the middle repeatedly, then push the sides up to ensure it’s as high as possible. Next: Bake per instructions. It’ll rise in he middle, but you’ll end up with a slight dent and a better baked centre than if you just flattened the whole thing. It bakes about the same, takes a while longer, but not a lot Just press it gently to see if it’s firm. It’s almost a shell over a softer textured centre. There’s a lovely crumb inside the smooth exterior. I’s light enough, not wet or mushy, I really enjoy the texture. It tastes as you’d imagine something made almost entirely of peanut butter to taste.

 photo WP_20170131_002_e_zps4hqlk00f.jpgAdd the filling. “What filling?!” Whoops.

So, you have a giant cookie just waiting to be filled. What shall we use. That’s up to you, you could be healthier and use a chia seed jam, or perhaps be a cheat and use store bought jam. I used about 200g of mixed blueberries and strawberries, added a splash of maple syrup, this is a treat and I refuse to compromise on the sugar element, which I boiled down, under cover until the fruit was soft then boiled uncovered so the sauce could thicken. It’s either a compote, a dessert sauce or just sweet fruity mush, whatever you like to call it. Etymology need not concern us at this stage. Just pour it on top of the cookie, here the slight dent helps keep it from rolling off. It’s not a very deep recess, but it’s a large cookie so it takes a fair bit of sauce to overfill.

 photo WP_20170131_003_e_zps2tsrvgvx.jpgThe fun part.

Now here’s where the recipe shines. You can pick it up and it’s perfectly stiff, grab it, toss it, okay don’t, but you can move it around like you would a small cookie. No racking, breaking or tears before bedtime. It’s ultimately a bit of fun. I like to think it’d make for a great birthday cake alternative for kids with numerous allergies and intolerances. Or just an adult in need of a sweet pick me up. Whether you decide to make it plain or experiment with different flavours is up to you, I just wanted to show you how easy it is to make this eye-catching cookie. I never scoff at quick and simple recipes, they’re the ones you can return to time and time again with ease. Nothing to say you couldn’t go wild and really make this pop. If you do decide to try it out do let me know. Any questions just pop them below.

 photo WP_20170131_007_e_zps8k3fanxy.jpgEither cut it or just grab it and take a bite!