I also had a bag of Iowa buckwheat groats (yay local grains!), a jar of tahini, and a craving for the most delicious, perfectly crispy, perfectly warm, naturally-sweetened chocolate chip cookie. […]
In this recipe the more commonly used wheat flour is replaced with buckwheat, meaning the cookies are gluten-free. Buckwheat is part of the rhubarb family and so has a natural sweetness to it. It’s used more commonly in Russia and Northern China than here in the UK.
These chunky buckwheat chocolate chip cookies are everything. They’re caramel-like, dense, have melted dark chocolate happy spots, and a nutty-like texture. They’re in between hard and chewy cookies. The flatter & thinner the surface you shape them, the crispier they will be. If you roll them into perfect dough balls and place them into the […]
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5 interesting buckwheat cookie recipes to try this holiday to satisfy any sweet tooth!
Click on the images to view recipes.
Ice cream sandwiched between chocolate buckwheat cookies~
This recipe uses dark buckwheat flour to make the cookies. Now you can enjoy buckwheat added in your dessert too! This recipe is from the food recipe blog, Clean Wellness.
I would like to share this delicious looking buckwheat cookie recipe i found from a Russian blog (saharisha.livejournal.com). Unlike other buckwheat cookie recipes i have come across (normally mixing in other types of flour), this recipe uses only buckwheat flour. It’s a simple recipe using only 4 main ingredients: buckwheat flour, butter, brown sugar and walnuts. Visit the blog link above and scroll down the web page to view the recipe in English.