Sunday, 25 August 2013

Apricot and Date Buckwheat Biscuits

A little sweet treat to start the week - delicious Apricot and Date Buckwheat Biscuits. There was a packet of dried apricots lingering in the cupboard, and I had a strong desire to bake something (no surprise there!). 20 minutes later these little morsels were making their way out of the oven and into hungry little bellies in the kitchen.



I have been going through a bit of a phase lately of using a lot of coconut flour and almond flour in baking, and while I still love these options I decided it was time to mix it up a little and branch out. I found a bag of buckwheat flour in the pantry - perfect!

Buckwheat, despite the name, is not wheat at all. It is in fact a seed related to rhubarb and is gluten-free. It is high in protein, antioxidants, minerals and soluble fibre. Bit of a wonder-food really! You can buy it in a number of different forms, including whole 'groats' (hulled whole buckwheat) or already ground into flour. I'd recommend the flour for beginners, but if you are a little more adventurous you could buy the groats and add them to muesli, sprinkle them on your breakfast, or make into a hot porridge-like winter morning warmer. Both forms are readily available from most supermarkets or health food stores.

For this recipe I used a mix of buckwheat and brown rice flours, as buckwheat flour on its own can have a slight 'taste' to it if you're not used to it, but if you prefer not to use rice flour you could just double the quantity of buckwheat flour, or substitute it for tapioca flour, coconut flour or almond flour. They should all work, you may just need to half the quantity if you choose coconut flour due to it's very thirsty ways (or use a little more liquid).

Apricot and Date Buckwheat Biscuits 

(Gluten-free, nut-free, soy-free, free of refined sugar, option for dairy-free)

Ingredients:

1 cup dried dates roughly chopped
1 cup dried apricots roughly chopped
½ cup boiling water
½ tsp baking soda
50g butter or coconut oil, melted
¼ cup buckwheat flour
¼ cup brown rice flour
½ cup desiccated coconut
1 tsp vanilla essence
1 tsp baking powder
1 egg, lightly beaten

Directions:

  1.     Preheat oven to 160C fanbake. Line or grease a baking tray
  2.     In a small bowl cover place dates and baking soda. Cover with boiling water and soak for 10 minutes or so while you prepare the rest of the ingredients
  3.     In a medium bowl sift the flours with the baking powder then add coconut. Mix to combine.
  4.     In a blender or food processor, place the apricots and soaked dates (including the water). Blend until mostly smooth (a few chunks don’t matter). Add butter or coconut oil, and vanilla and pulse a couple of times to combine.
  5.     Add apricot and date mixture, and egg to the flour mixture. Stir until all are well combined. The mixture will start to thicken
  6.     Place tablespoons of mixture onto the prepared baking tray. Flatten gently with a fork, or your fingers.
  7.     Bake for around 10 minutes until golden brown.
  8.     These can be eaten warm, or allow to cool completely if you want a more firm biscuit. The end texture is a soft chewy biscuit. 

  Happy Monday everyone 

  x