When gets sugar bad? And what abour flour? Did I use these ingredients regularly before, it is a completely different story nowadays. Since I read in the Vollwert-Blog their basic article about the four things you should avoid when you follow the whole food dietary, according the German Dr. Bruker, and why you should leave them out, I try to avoid all kind of factory sugars, extract flours and as well as products using them. When cooking and baking, I manage it quite well in the meantime, but when shopping I still have potential. Sometimes it just has to be gumdrops and licorice…
In the meantime a flour mill has become also part of my kitchen equipment. The desire for a Kitchen Aid I have postponed for the moment. As I mentioned elsewhere, the man of my choice tolerates currently, amongst other, no wheat. Also baked goods made from spelt are not without any consequences. With buckwheat he has made good experiences. So I browsed the internet for some suitable recipes. With the recipes I found I was not really happy, but then I discovered the German cooking book Backen mit Buchweizen: 70 Backrezepte – glutenfrei mit Genuss*. This book has become a real treasure trove and a source of inspiration for
me us. All the recipes are not only gluten free, but also wholesome.
Besides of other recipes, you will find also a basic recipe for cookies in this book. But only plain cookies can be a little bit boring. So I upgraded the cookies with almonds and carrots. For this, I was inspired by the recipe for almond biscuits with caramelized carrots from the German book Alles Gemüse!: Genussvolle Desserts mit Gemüse*. If you want to learn more about this book, just have a look here. If I have quickened your appetite, just try out these cookies. And if you do not have a grain mill at hand, you can take of course, also ready-made buckwheat flour. Otherwise it would be just a great pity, if this would be the only reason to give up these delicious cookies.
- 80 g almonds
- 300 g carrots (finely diced)
- 120 g honey
- 160 g butter
- 2 eggs
- 1 tsp cinnamon
- 220 g buckwheat (freshly ground)
- Preheat the oven to 180 ° C. Place the almonds on a baking sheet and while the oven gets hot, roast them. Once they are light brown, remove and chop them coarsely.
- Give 30 g of the honey and a hefty pinch of salt in a pan. Caramelize shortly. Add the carrot dices and stir them over high heat for 5 to 7 minutes to caramelize. Place them on a large plate and let cool.
- Stir quickly the butter, the remaining honey, eggs, salt, cinnamon, ground buckwheat and baking powder in a bowl. Add the carrots and the chopped almonds and mix everything well. Form the dough into a roll of about 4 cm in diameter. Wrap it in foil and place it for one hour cool.
- Divide the dough into 20 equal portions, set them on a baking sheet and lightly press down. Bake the cookies in the oven for 12 minutes, then remove them from the baking sheet and let cool on a wire rack.