We can't vouch for the exact level of sweetness in these cookies, but they only have 1/3 cup of sugar in the entire batch (two dozen) and the buckwheat makes them look pretty healthy. Maybe a nice antidote to all the Halloween candy we ate over the weekend...
Not Too Sweet: Buckwheat Cookies from the LA Times
This recipe comes from a larger article on buckwheat in the Los Angeles Times. Because buckwheat is a seed, not a grain, buckwheat flour is particularly crumbly (there's regular flour added in this cookie dough for structure).
The thought of a tender, nutty cookie sounds perfect right about now—a great snack with afternoon tea or coffee that wouldn't induce a sugar high.
Read the article: Buckwheat Flour in Baking and Cooking, from the Los Angeles Times
The cookie recipe: Buckwheat Sugar Cookies
Does anyone use buckwheat flour regularly? Any tips?
Related: Good Grains: What is Buckwheat?
(Image: Stephen Osman for the Los Angeles Times)
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Mark Bittman's Buckwheat pancakes! They are delicious. I have made them a few times and I like them better than the buttermilk pancakes because of the extra nutty flavor. Here's the link to the recipe:
http://www.nytimes.com/2008/01/16/dining/161mrex.html?_r=1&scp=2&sq=whole%20grain%20pancakes&st=cse&oref=slogin
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can I make the Buckwheat flour by further crashing "crashed" buckwheat in the food processor?
We make pancakes from kasha (cooked kasha eggs = pancakes).
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