By contributing writer, Virginia Miner
It’s the time of year for traditional desserts! As a little kid I always enjoyed rolling gingerbread cut-out cookie dough and cutting out fun shapes, so I was very excited to come up with an easy gluten-free version that my own kids can enjoy.
I chose buckwheat flour for this recipe because the color is just right, and the flavor seemed like it would blend well with the traditional winter spices. Buckwheat flour is a very nutritious flour made from buckwheat, which is not a true grain but actually a fruit seed.
I sweetened these cookies with dates, but if you prefer a sweeter cookie you could easily add a touch of honey or maple syrup to the recipe without doing any violence to the flavor. The combination of buckwheat and dates makes for a dark rich flavor, and also for a cookie that is very high in fiber! I don’t feel bad about letting my kids eat a few of these at a sitting.
I also really like spices, so if you prefer mild cookies you may want to adjust the spices to your taste.
- 1 cup buckwheat flour (plus more to stiffen dough)
- ¼ tsp ginger
- ¼ tsp cloves
- ¼ tsp allspice
- ¼ tsp nutmeg
- 1 tbsp (or more!) of cinnamon
- ½ cup butter
- 3-4 dates
- ½ cup water
- ¼ tsp salt
- Mix the buckwheat flour with all of the spices, and then cut in the butter until the mixture is crumbly.
- Put the dates, water and salt in the blender and blend until smooth.
- Pour the date mixture into the flour mixture and stir it up (I use a big fork). If the flour mixture still seems a little moist, add buckwheat flour until the dough is stiff enough to roll out.
- Roll out the dough and cut it into fun shapes.
- Bake in a 350 degree oven for 8 minutes.
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