I don't buy cookies for my daughter, but I do sometimes start to feel bad that she doesn't have any true treats in the house. Today I decided to remedy that in as natural a way as possible. Recently I found out I am allergic to dairy, gluten, eggs, almonds and a few other key foods. What to use to make chocolate chip cookies now?
A few days ago I sprouted and dehydrated some buckwheat groats to use for cereal. I decided to grind some up into flour, with some sunflower seeds and substitute the almond flour in a paleo recipe. I had no idea it would make the best cookie dough I have ever tasted. I ate my three cookies raw, since I am now high raw, and baked the rest for the family.
Here is the recipe, bake at 375 for 10 minutes if you want...or enjoy like I did and save yourself the hassle of washing a cookie sheet.
Sprouted Buckwheat Carob Chippers
1 cups sprouted buckwheat groats
1 cup sunflower seeds
1/4 tsp sea salt
1/2 tsp baking soda
2 tblsp raw honey
1 tblsp vanilla
1/4 cup raw coconut oil
1 tblsp flax meal
3 tblsp water
4 tblsp carob chips
Grease cookie sheet. Set oven to 375.
Put Buckwheat and Sunflower Seeds in food processor and run for 2 minutes until they are a coarse flour.
Mix together first four ingredients in small bowl.
Stir together flax and warm water in a small cup. Let set while you get other wet ingredients.
In a large bowl, combine honey, vanilla, oil and flax mixture.
Stir dry into wet, until a dough forms, then fold in carob chips.
Makes 1 dozen cookies, using a tablespoon to measure out the dough.
Enjoy raw or cooked with your favorite non-dairy milk or a cup of tea!
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