Wednesday, November 9, 2016

Spiced Pumpkin Buckwheat Cookies.

An Original Work'n Man's Life recipe!
Using a blend of both healthy and robust ingredients, these cookies are perfect for snacking on those brisk Autumn days while you're out cutting firewood. This is my own original recipe that I arrived at through some minor trial & error - and with an aim at keeping my (reactive hypo) blood sugar in check. Takes about 20-30 minutes total time from start to finish! 

~{:Spiced Pumpkin Buckwheat Cookies::

- 1 1/4 cup whole buckwheat flour
- 1/4 cup ground ginger
- 1/2 cup ground flax seeds
- 2 tblspn ground cinnamon
- dash of ground nutmeg
- dash of ground sea salt
- dash of baking soda
(mix these dry ingredients in a bowl)

-1/4 cup melted coconut oil
- 1 cup pure pumpkin purée (blended up pre-cooked pumpkin flesh)
- 2 tablespoons pure maple syrup
- 1 tablespoon blackstrap molasses
- 1 tablespoon cinnamon
- 1 teaspoon sea salt

(mix these in a bowl, then add to the dry ingredients and mix)

Add more buckwheat flour is the dough is too sticky.
Coat a baking sheet with safflower, hazelnut, or coconut oil.

Bake at 350F for 10 minutes (if you like chewy) or 14 minutes (if you like crispy).