For Slideluck San Francisco V our friend Miki made a batch of deliciously amazing Buckwheat Chia Cacao Cookies ! This dish was a quick favorite at the event, Mimi used the original recipe from Mandy’s all gluten-free, dairy-free food blog, Yum For Tum. Thanks Miki for bringing these for our potluck, and thanks Mandy for the original recipe. These cookies were super healthy and tasty too, so go try to recreate these little bits of deliciousness!
1 cup buckwheat flour (grind it from your groats!)
1 cup superfine rice flour (I used brown)
1/2 tsp baking soda
1 tsp baking powder
1 tbsp chia seeds + 1 tbsp flax seeds whisked together with 6 Tbsp water to form a gel
2 tbsp melted coconut oil
1/2 cup unsweetened non-dairy milk (I used a homemade combo of hazelnut, cashew, and almond milk)
1/2 cup of maple syurp
1/2 cup unsweetened coconut shreds
1/4 cup chia seeds
1/2 cup cacao nibs
First, preheat that oven to 350 degrees, then whisk together your flax and chia gel (it will set up in about 5-10 minutes). In the meantime, sift together all dry ingredients in one bowl, and in another combine all wet ingredients and your gel when ready. Mix those two together and add chia seeds, coconut, and nibs then stir all ingredients together until well mixed.
Drop dough onto a shaking sheet lined with parchment (I used a heaping tablespoon of dough for each cookie). Bake for 10-15 minutes.
When a knife comes out clean, your cookies are done. Feel free to admire your cookies.
After admiring them briefly, eat one (or several) and enjoy!
[Photo from Yum for Tum]