I was inspired to make these for Alistaire, so he could have a snack to enjoy with us. Buckwheat is a gluten-free grain, although it is often produced on shared lines. Having said that, Alistaire needs to avoid wheat, rather than gluten outright. So for him it works, if it comes from a slightly contaminated line, he isn’t going to have major issues (where as from a line handling peanuts and tree nuts is an real issue). If you search though, you can source GF Buckwheat Groats and grind them, which I have, but was feeling lazy 😉
I really felt guilty after taking Walker and Ford to Top Pot for donuts in Issaquah, on Wednesday. Walker was in white flour heaven….
Like total carb-fat heaven 😉 I was the best mom evah at that point. Except for poor B, who didn’t get anything, while his 2 brothers wolfed down donuts. So I knew he needed a small batch treat he could have and enjoy. Although Walker ate 1/4 of the batch in the end!
Walker cracks me up, his curiosity is wonderful at 3. My hopes that the garden I built would enthrall him has payed off. He loves to help and more so…loves to help eat. Right out of the garden. Nothing has made it into the house so far, outside of a few hidden berries for Dad. And Alistaire has come to realize at 17 months that the beds are full of good things as well, and now toddles right in behind his big brother. Our routine now is after baby’s nap, we all go outside and tend to the garden. Which means I weed, water and whatnot, then I pick all the choice bits and feed it to them. Hah. You think I get any? Not likely.
I moved my nasturtium baskets to the fence, I like them here and I think they will get more sun this way.
Walker will go through the garden with me every day, helping me pick (and duh, eat) whatever is deemed ready. Even Kale. Kale? This kid can’t be mine. Cracks me up.
Alistaire’s favorite is the tiny alpine blueberries. I save those for him.
OK, maybe I fibbed. I don’t share my Golden Raspberries well 😉
Walker in action, plucking blueberries –
And getting ready to enjoy….
After the berries are stripped, the green beans gone, it is time to hit the squash plants.
He eats them raw…lol!
Er, what was that about fibbing? I kind of told him that my Red Huckleberries are not good tasting 😉 That is MY secret stash of berries!
Oh wait, you want cookies? Er, I’ll get back to that…..
Since Alistaire can have coconut, I used coconut palm sugar and coconut oil. Due to his allergies I have had to leave almond milk behind (ugh!) and am using coconut milk or soy now in our cooking. Which feels odd, as I hadn’t bought soy milk in many years! So far Alistaire doesn’t have a soy allergy, thankfully, but neither has he had a lot of it.
- ½ cup ground buckwheat flour
- ¼ cup coconut palm sugar or preferred sweetener
- ¼ tsp sea salt
- ¼ cup chocolate chips (dairy and allergen free)
- 3 Tbsp melted virgin coconut oil (or other acceptable oil)
- 2 Tbsp unsweetened non-dairy milk (used organic soy, use what you can/prefer)
- 1 tsp pure vanilla extract
Preheat oven to 350°, line a large baking sheet with parchment paper.
In a mixing bowl, mix buckwheat flour, sugar and slat together, add in chocolate chips. Stir in coconut oil and vanilla, then work in milk, 1 Tablespoon at first, then remaining as needed (I needed all, it may depend on your buckwheat).
Drop into 8 balls on lined sheet with a 1 Tablespoon Disher. Gently press down with a fork to make hatch marks. Bake for 8 to 10 minutes, until set looking. Let cool on a cooling rack before enjoying. Best eaten same day as baking.
Makes 8 cookies.
6 thoughts on “Buckwheat Chippers & Roaming In The Garden”
I LOVE these photos! So awesome to see littles helping in the garden. I love it! I absolutely love and envy your garden, it’s beautiful. Our garden was neglected during the crucial planting time and is suffering now. And funny thing, coconut oil is always liquid in our house. No extra melting necessary. 🙂
Of late it has been liquid here as well! So glad it has been cooler today and yesterday 🙂 Good for teh garden though – the boys are waiting impatiently for the rest of the berries to ripen 😉
I love seeing your garden, and the chippers look delicious!
I have a little one who I think will love these cookies! There was a while where I was cooking and baking gluten free because we thought my husband had celiac, and even though they’ve since ruled it out, I still enjoy finding alternative recipes! Something deep inside me feels much better feeding my family healthier foods! Thank you so much for sharing! Also, not sure if you’re a reader or not, but there’s a great book out called “Mofongo” by Cecilia Samartin, http://www.ceciliasamartin.com/. I’ve been recommending it to anyone I come across who likes cooking and company. I just finished it and it’s such a great summer read; It’s all about food and family, two things summer usually revolves around. Thank you again for sharing the recipe, I’m very excited to try these!
Your cookies sound wonderful. I love adding buckwheat flour to my baking, but didn’t realize that it could be used as the only flour. I’ll have to give it a try… I’m in love with your garden! It’s so tidy and organized, and makes my yearn for a yard.
Awesome recipe Sarah! I use buckwheat in pancakes and blueberry muffins for Olivia…it helps to tenderize them! Your garden is simply amazing.