Shortbread
(click on image to enlarge)
Serves 2-4
Here in Scotland we have shortbread at christmas time. Here is a simple recipe to make a lovely biscuit for the festive time.
Ingredients
- 1 cup buckwheat flour (made from grinding buckwheaties)
- 1 cup sunflower seeds, ground
- 1 tablespoon mesquite/carob
- 1 tablespoon suma (opt)
- pinch salt
- 1/2 cup coconut oil, melted
Preparation
Mix all the dry ingredients in a bowl. Add the melted coconut oil and mix with your hands until it is all crumbly. Press into moulds and place in the freezer.
Comments
jenoz writes: (December 19, 2007)
I’ve been looking for a treat to make with ground buckwheaties. What does Suma taste like? Would vanilla and cardamom work for flavor? Thanks Sweetpea!
Linda writes: (December 20, 2007)
Where do you find suma?
123 writes: (December 20, 2007)
What IS suma?
earthintruder writes: (December 20, 2007)
suma is a brazilian herb that means “all around”. it is a good for everything, makes you feel good
achin70 writes: (December 20, 2007)
Thanks for the recipe. Shortbread is one of my weaknesses!
sweetpea writes: (December 20, 2007)
Hello, you can add anything you want here, I use mesquite meal for sweetness and add mixed spice too. Vanilla and cardamon sound good. Suma is another nice sweetner. I’ve been having a square sandwiched together with a mint chocolate – divine!
Joy & Delight writes: (December 30, 2007)
How many tablespoons of mesquite/carob flour are we supposed to use? Is it 1? Or 11? something else? Thanks!
sweetpea writes: (January 04, 2008)
Thank you Joy and Delight, a slight error, I’ve fixed it now.
Ecogirl writes: (January 11, 2008)
Hi Sweatpea – mmmm, looks so deelish. What are buckwheaties? How can I make them?
Carmentina writes: (January 18, 2008)
Thanks for a great recipe, Sweetpea! I just made this divine treat now I’m having a hard time stopping myself from eating it all! I changed the ingredients around somewhat cuz I don’t love carob, so I did half carob half cacao, then I used honey in the place of suma, added a little vanilla and the cardamom. Wow the cardamom gave it a surprising and yummy flavor (I used crdamom seeds which I ground with the sprouted buckwheat). I dehydrated the sprouted buckwheat on plates on my radiator cuz I don’t have one yet.
sweetpea writes: (February 03, 2008)
Love those cute cats! Glad you enjoyed the recipe. Buckwheaties are just sprouted buckwheat groats, when they have little tails (2-3 days) dry them in the dehydrator until they are crunchy. Great for breakfast and for grinding into flour for biscuits and cakes.
rawclaire writes: (March 23, 2008)
What can I subsitute for buckwheat? I have an allergy to them and other grains. Thanks!
sweetpea writes: (April 23, 2008)
Hi claire, well it’s the buckwheat that give it the crunch but you could try using roughly ground seeds or nuts.
mmmorgans writes: (June 12, 2008)
Wow that looks so good. I have a question though….WHAT are Buckwheaties??? And wher can I find them or can I make them myself??
mmmorgans writes: (June 12, 2008)
never mind, now I see what they are, duhhh, guess i should have read ALL the posts
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