2/3 cup agave syrup or honey
1/3 cup of coconut oil
1/4 cup water
1 1/2 cups white buckwheat flour
3/4 cup unroasted whole buckwheat groats
1/4 cup of chopped hazelnuts
1/4 cup carob chopped into small pieces
1/3 cup tapioca starch flour
3/4 tsp baking soda
3/4 tsp cream of tartar
1/2 tsp salt
Preheat oven to 350 F/ 175 C.
Combine agave syrup or honey, coconut oil and water in a blender and process for 2 minutes.
In a bowl, whisk the buckwheat flour, whole groats, tapioca starch, baking soda, cream of tartar and salt. Add the agave syrup or honey mixture, chopped hazelnuts, carob pieces and mix with spatula. Spoon mixture onto baking tray with prepared baking sheets. Bake for 10 minutes until light brown and firm. Remove and place on wire racks to cool.
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