When you make these delicious gluten-free oat-buckwheat cookies you wiĺl need to use a light and fluffy buckwheat flour made from dehydrated buckwheat crispies . Make your own crispies-- easy peas y or buy puffed buckwheat from a health store or Amazon . For this cookie recipe, Step 2 is to grind up the crispies in a coffee bean grinder into a fine flour (you can actually grind the dehydrated groats in your high speed blender into a flour as well if you don't want to soak and dehydrate your buckwheat). These make a fine, sweet, substantial, fairly soft cookie. If I'd had any GF chocolate chips around, I would have added them! Preheat oven to 350F. Put the following into a Food Processor: *1/2 C. Virgin Coconut Oil (doesn't have to be melted) *1 C. Granulated Sweetener (I used a combination of Palm Sugar & Stevia) *1 Vegan Egg (1 T. Flax seed, ground, and mixed into 3 T. warm water) *1 tsp. Vanilla *1 C. Buckwheat Crispie "Flour" (Crispies groun
Living the Green Life