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Seeded Buckwheat Cookies

Seeded Buckwheat Cookies


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Rolling out the dough between sheets of parchment paper means it won’t stick to your pin or tear.

Ingredients

  • 1 cup all-purpose flour, plus more for surface
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 teaspoons vanilla extract
  • 2 teaspoons granulated sugar
  • 1 teaspoon white sesame seeds (not toasted)
  • 1 teaspoon black sesame seeds

Recipe Preparation

  • Preheat oven to 350°. Toast pecans on a rimmed baking sheet, tossing once or twice, until lightly browned and beginning to smell nutty, 5–8 minutes (do not toast them all the way; they will get baked again). Let cool. Turn off oven.

  • Pulse pecans, buckwheat flour, salt, baking powder, and 1 cup all-purpose flour in a food processor until pecans are finely ground.

  • Using an electric mixer on medium–high speed, beat butter, powdered sugar, and vanilla until light and fluffy, about 4 minutes. Reduce speed to low and mix in dry ingredients just to blend. Divide dough in half; wrap each in plastic wrap, flattening into ½”-thick disks. Chill until very firm, at least 2 hours.

  • Working with 1 piece at a time, roll disks of dough between 2 lightly floured sheets of parchment paper to about ⅛” thick. Transfer to a baking sheet and remove top sheet of parchment. Chill 30 minutes.

  • While dough is chilling, mix granulated sugar, sesame seeds, and poppy seeds in a small bowl. Reheat oven to 350°.

  • Using a knife or pastry cutter, cut out 2” squares or diamonds from dough and space out on baking sheet, about ½” apart. Sprinkle with sesame mixture and bake cookies until golden brown around the edges, 10–12 minutes. Transfer cookies to wire racks and let cool before serving.

  • DO AHEAD: Dough can be made 5 days ahead; keep chilled. Cookies can be baked 2 days ahead; store airtight at room temperature.

Recipe by Miles Thompson, SHED Restaurant, Healdsburg,

Nutritional Content

Calories (kcal) 120 Fat (g) 9 Saturated Fat (g) 4.5 Cholesterol (mg) 16 Carbohydrates (g) 10 Dietary Fiber (g) 1 Total Sugars (g) 3.5 Protein (g) 1.5 Sodium (mg) 65Reviews SectionThese are great! Trying to use up my buckwheat flour. Great trick rolling them between parchment paper. They remind me of a financier recipe from the first Sqirl cookbook.mmoriciJersey City, NJ07/25/20

Buckwheat oatmeal raisin cookies

There is a special earthiness to oatmeal raisin cookies that needs to be complemented by an appropriate flour to bind and hold it together. What could be better than buckwheat? Buckwheat grain gives an amazing flour with a rich and deep earthy texture that fits perfectly in these cookies. Buckwheat is also gluten- and wheat-free making it an ideal flour substitute in most dishes for those with related allergies. I think the first time I can remember trying buckwheat was in a chilled Japanese soba salad and ever since then I've baked and cooked with frequently.

I had a hard time finding a recipe that used only buckwheat flour without the addition of any other varieties of flours. My recipe is loosely based on an oatmeal raisin cookie recipe from Alice Medrich's Chewy Gooey Crispy Crunch Melt-in-your-mouth Cookies cookbook. To add an extra level of nuttiness and flavor, I melted and browned the butter before incorporating it into the cookie batter. This is one cookie recipe where you can be a little liberal with the amounts of extra cinnamon, nutmeg, ginger, and vanilla. I really enjoy the taste of these cookies with a little bit of extra ginger, it seems to give the raisins a bit of a bang. Some people like walnuts in their oatmeal raisin cookies, I happened to have a few almonds stored away and I tossed them into the batter. Either nut works great in this cookie recipe.


Going Gluten Free

Going gluten free for a trial period in the summer of 2018 meant I had to give up my beloved homemade sourdough. After a few weeks of throwing internal fits, I finally decided to explore gluten free flours, and learn the nuances of gluten free baking. I knew it wouldn’t be easy, but I finally embraced the challenge.

After much research, creating a gluten free sourdough starter and baking many loaves of gluten free sourdough bread, testing, tweaking and taking notes along the way, I’m sharing my best loaf yet: Seeded Multigrain Gluten Free Sourdough Bread.


Seeded Buckwheat Cookies - Recipes

I was hesitant to post this cookie recipe at Christmas time when everyone is making over-the-top sugar coated confections. These little cookies are extraordinarily tasty, but they're a bit plain jane to look at. They're like a shortbread cookie in texture, but they are headily scented with vanilla and have a lovely crunch from a scattering of sesame and poppy seeds. In the rush of Christmas cookie tins, these cookies might not look like much, but their flavor should win them a legion of fans.

The recipe is adapted from the quite-famous-on-the-internet Alice Medrich buckwheat and cocoa nibs cookies. Needless to say, that recipe is beloved because it's pretty darn good. I didn't have cocoa nibs, so I originally thought to substitute walnuts, but I worried that their large size would make the delicate cookie crumble. Plus, with my tendency to make late night Amazon orders of random health foods (hello spirulina!), we have a pantry burdened with a variety of seeds.

The cookies are very easy to make and, though the dough is a bit delicate, you could also roll them out and cut them into shapes for the holidays. Just make sure to keep your dough well-chilled if you do that. You can choose any kind of seeds you like - I used a mix of poppy seed, chia seeds, and sesame seeds. Sadly, it didn't make much of a dent in our over-burdened pantry, but it made some very tasty cookies.

I haven't tried this, but I would imagine these cookies could be made gluten-free by substituting a GF-flour mix in for the half cup of regular flour.

1/2 cup (4 oz) butter, softened
1/3 cup brown sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1/4 cup mixed seeds (for example, 2 tbl sesame, 1 tbl chia, and 1 tbl poppy seeds)
1/2 cup buckwheat flour
1/2 cup flour


Recipe Summary

  • 2 tablespoons extra-virgin olive oil, plus more for pan
  • 2 cups whole-wheat pastry flour
  • 2 cups spelt flour
  • 1/2 cup plus 2 teaspoons sunflower seeds, toasted
  • 1/2 cup plus 1 teaspoon black sesame seeds
  • 2 tablespoons plus 1 teaspoon caraway seeds
  • 2 tablespoons plus 1 teaspoon flaxseeds
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons coarse salt
  • 1 1/2 cups whole milk, room temperature
  • 3/4 cup buttermilk, room temperature
  • 2 tablespoons honey
  • 2 tablespoons extra-virgin olive oil

Preheat oven to 350 degrees. Lightly coat a 9-by-5-inch loaf pan with oil. Line with parchment, leaving a 1-inch overhang on long sides. Oil parchment.

In a large bowl, whisk together flours, 1/2 cup each sunflower and black sesame seeds, 2 tablespoons each caraway and flax seeds, baking powder, baking soda, and salt.

In another large bowl, stir together milk, buttermilk, honey, and oil until honey is dissolved. Add flour mixture beat until combined, about 1 minute. Transfer to prepared pan sprinkle with remaining seeds, pressing gently to adhere.

Bake, rotating pan halfway though, until a tester inserted in center of the loaf comes out clean, about 1 hour, 5 minutes. Let cool in pan on a wire rack 20 minutes, then turn out bread and let cool completely. (Bread can be tightly wrapped and stored at room temperature up to 3 days or frozen up to 1 month.)


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Photo credit: Courtesy of Martha Stewart Living OmniMedia

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Photo credit: Courtesy of Martha Stewart Living OmniMedia

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Recipe Summary

  • 2 cups rolled oats
  • 1 cup brown sugar
  • ⅔ cup whole wheat flour
  • 2 tablespoons chia seeds
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ⅔ cup applesauce
  • 3 tablespoons coconut oil
  • 1 cup dried cranberries
  • ½ cup chocolate chips (Optional)
  • ¼ cup shredded unsweetened coconut (Optional)

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

Combine oats, brown sugar, flour, chia seeds, cinnamon, baking soda, baking powder, and salt in a bowl. Stir applesauce and coconut oil into oat mixture until dough is evenly mixed. Fold cranberries, chocolate chips, and coconut into dough. Spoon dough onto the prepared baking sheet.

Bake in the preheated oven until edges of cookies are lightly browned, 10 to 15 minutes.


Nut-free seeded loaf

Ingredients

400mls water
95g ground flaxseed

1 tbsp maple
3 tbsp olive oil
1 tbsp apple cider vinegar

120g rolled oats
40g black sesame seeds or poppy seeds
100g buckwheat
100g pumpkin or sunflower seeds or half and half
4 tbsp psyllium
2 tbsp chia seeds
2 tbsp whole flax seed
1 tsp salt

Process

Combine the water and ground flax in a bowl and put to one side. In a separate bowl combine the rolled oats, sesame seeds, buckwheat, psyllium, chia seeds, whole flaxseed and salt. Mix well.

To the ground flax and water mix, add the maple, olive oil and apple cider vinegar. Stir to combine and then add to the dry ingredients. Mix dry and wet, cover and allow to stand for 2hrs.

Preheat the oven to 180C. Line a loaf tin with parchment and press the bread mix into the tin. Bake for 1hr. Allow to fully cool before slicing.


  • 450g/1lb gluten-free flour (a blend of potato flour, rice flour, tapioca flour and xanthan gum)
  • 1 tsp salt
  • 2 tbsp caster sugar
  • 2 tsp fast-action yeast
  • 310ml/10fl oz full-fat milk
  • 1 tsp cider vinegar
  • 6 tbsp vegetable oil, plus extra for greasing
  • 2 free-range eggs, plus 1 free-range egg beaten for egg wash
  • 4 tbsp mixed seeds, such as pumpkin, sesame and sunflower seeds, plus extra for finishing

Grease and line a 900g/2lb loaf tin.

Place the flour into a free-standing food mixer fixed with the balloon whisk attachment.

Add the salt, sugar and yeast in three separate piles.

Mix together the milk, vinegar, oil, and two eggs in a jug.

Pour the liquid into the mixing bowl and add the seeds.

Switch on the mixer and whisk the ingredients for about 3-4 minutes.

Put the batter into the prepared tin, cover with oiled cling film and leave to prove for about one hour, or until doubled in size.

Preheat the oven to 180C/350F/Gas 4. Bake for about 35-45 minutes. Cover with foil after ten minutes.

About ten minutes before the end of the cooking time, brush the loaf with egg wash (beaten egg) and sprinkle over the seeds.

Remove from the oven, leave to cool on a wire rack.

Recipe Tips

If you can’t get hold of gluten-free flour containing xanthan gum, add two teaspoons of xanthan gum to the flour and measure out two teaspoons less than the specified amount.


The Best Gluten Free Seeded Crackers

This recipe has been inspired by some very delicious crackers I tried when I was in India – In fact the cookbook I styled for will contain a few variatons of these amazing seeded crackers. As soon as I tried them I knew I had to make my own version, and of course that’s the beauty of a recipe like this, once you’ve got the base recipe down you can mix it up with different flours, seeds, spices etc etc

Today I used a combination of buckwheat and gram flour for added texture and flavour but you can use 100% buckwheat flour if you’d prefer and rice flour also works really well. I love adding turmeric so that the crackers become a gorgeous orange colour (and you get lots of anti oxidants of course). I combined a mix of seeds pumpkin, sunflower, sesame & poppy seeds with lovely Indian spices (but you can omit these are use your favourites).

These tasty little crackers are completely wheat and gluten free and also packed with protein from all those lovely seeds, they are seriously good dipped into hummus, pesto or served with curries on the side for crunch.

They really benefit from a good tsp of sea salt to enhance the flavour and this can be added into the mix and/ sprinkled on top.

I hope you like my recipe if you recreate it tag on instagram with #rebelrecipes @rebelrecipes for a chance to be featured. Love Niki x

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