When the year kicked off six months ago, I found the word “growth” to be one that seemed apt for this new phase of life. I knew it was going to be a time for learning and mastering new things, expanding my horizons and opening doors I’d never even dared to knock on before.
Six months later, I can tell you for certain that I have stretched myself way beyond self-imposed limits; I dare to dream wilder, bigger dreams; and that growing in so many different aspects of my life has never felt so wonderful.
Today, as June is taking its final curtsey and the second half of the year prepares its grand entrance, I am convinced that this growth that I have experienced is here to stay for good.
I’ve realised that having the right mental aperture is exceedingly important to adopt a growth mindset; and I am constantly amazed at how much I’m learning every single day, whether it be in my writing, or food photography or the very humble act of cooking.
Particularly, cooking has opened my eyes to how much there is to learn and try: ingredients; methods of cooking; the use of different kitchen equipment and tastes.
This morning, I woke up with a yearning to eat cookies. We didn’t have any cookies at home, so it was an excuse to bake a fresh batch – not that I really needed an excuse to bake anyway. It’s winter here in Buenos Aires, and any reason to turn on the oven and warm up the kitchen is a more-than-valid one.
I’d bought a pack of buckwheat groats a month ago, but apart from using it to make buckwheat porridge (in the same way you’d make oatmeal for breakfast), I didn’t exactly know what else to do with the rest of the groats.
In case you’re new to buckwheat, it has nothing to do with wheat despite its name; in fact, it is actually a seed, and a superfood at that, but the best part is that it’s gluten-free. Which means, Juan (who is Celiac and reacts badly to gluten) can eat it.
The reason why people tend to confuse buckwheat as a grain, instead of the seed that it really is, is because its uniquely triangular seeds look uncannily like grains.
So, back to my pack of buckwheat groats. I’d read somewhere on the internet before that it was super simple to grind the groats into flour, and given that buckwheat flour costs twice as much as groats, I figured I’d just put my trusty blender to use and create my own buckwheat flour.
It’s ridiculously easy; and for that, I’ll never ever buy buckwheat flour in the future if I have groats to grind.
And because I love experimenting with new ingredients all the time, I decided to use my buckwheat groats to make flour for my breakfast cookies. Easy peasy.
Here’s how to make your own buckwheat flour: place half a cup of buckwheat groats in your blender at a time, and blend until you get a super fine flour (about 45 seconds).
Repeat until you’ve gotten all the flour that you need. You’ll get this greyish white flour that is so incredibly fine – super super simple! Of course, a heavy-duty blender like this one makes things so much easier.
Now, to make these delicious cookies that are crispy on the outside and slightly soft on the inside. These are really really good, but best of all, can be whipped up in a jiffy (even taking into account the groats-grinding time!).
Once you’re done grinding the groats and have your buckwheat flour ready, begin by pre-heating your oven to 350 degrees Fahrenheit (180 degrees Celsius), and lining a cookie sheet with parchment paper or a silpat.
In a large bowl, cream sugar and softened coconut oil together, and then add in an egg and mix until combined. Sift in the buckwheat flour, baking powder and salt, and mix well until you get a homogeneous cookie dough.
Form balls of cookie dough by using one heaping teaspoon of dough per ball, rolling the dough between the palms of your hands. Next, evenly distribute the balls of cookie dough on your prepared cookie sheet and flatten them slightly with your fingers.
All that’s left to do is to bake the cookies for 10 to 12 minutes, or until the bottom of the cookies are golden brown.
And then, wait a little more for the cookies to cool before tucking in! But I’ll understand if you can’t wait that long before stealing a bite. I did that too!
I love that these gluten-free buckwheat cookies have such a distinct buckwheat flavor – they have a uniquely earthy taste that’s so beautiful and makes them stand out from normal cookies.
If you haven’t tried baking with buckwheat flour yet, now’s the time to do so!
It makes a wonderful alternative to normal wheat flour, gives your baked goods a deliciously earthy flavor, and definitely is very easy to work with!
These crispy buckwheat cookies are naturally gluten-free, can be whipped up in a jiffy and taste so good! Plus, I’ll teach you how you can grind buckwheat groats into buckwheat flour in a matter of minutes!
- Start off by grinding buckwheat groats in your blender 1/2 cup of groats at a time. You should be able to get 1 1/2 cups of buckwheat flour from 1 1/4 cup of buckwheat groats
- Pre-heat oven to 350 deg. Fahrenheit (180 deg. Celsius) and line a cookie sheet with parchment paper or a silpat
- In a large bowl, cream sugar and softened coconut oil together, then add in the egg and mix until combined
- Add in buckwheat flour, baking powder and salt, and mix well until you get a homogeneous cookie dough
- Form 12 small balls of cookie dough using 1 heaping teaspoon of dough per ball, rolling the dough between the palms of your hands
- Place the balls of cookie dough evenly separated on the prepared cookie sheet
- Use your fingers to gently press down on the balls and flatten them slightly
- Bake for 10 – 12 minutes or until the bottom of the cookies are golden brown
- Allow cookies to cool before removing them from the cookie sheet and placing them on a wire rack to fully cool down
Recipe adapted from: Nami-Nami
- Category: Snacks
- Cuisine: Gluten-free