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.
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.
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.
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.
- Preheat the oven to 175c (Fan) and line a baking trays with greaseproof paper.
- Add the Egg, Sweet Potato Puree, Melted Butter, Vanilla Extract and Sugar to a bowl and then beat until combined.
- Stir in the Flour and Baking Powder with a fork until a firm, slightly sticky dough is formed.
- 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.