Sugar Free Buckwheat Cutouts

Ingredients

  • 20 organic dried Turkish apricots
  • 1/2 cup boiling water
  • 3 cups hulled raw buckwheat flour (use buckwheat without the hull) + extra for rolling
  • 1/4 cup ground flax seeds
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tarter
  • pinch salt
  • 1 cup virgin coconut oil
  • 2 teaspoons vanilla
  • 1/2 teaspoon organic almond extract

Makes about 70 small cookies

  1. Pour 1/2 cup boiling water on dried apricots. Let soak.
  2. Line baking sheets with parchment paper. Preheat oven to 350° F.
  3. In a mixing bowl, thoroughly mix the buckwheat flour, ground flax seeds, baking soda, cream of tartar, and salt.
  4. Place the coconut oil in a food processor. Whip for 2-3 minutes. Next add the apricots with all of the soaking water, the vanilla, and the almond extract. Blend well.
  5. Pour the wet ingredients from the food processor into the mixing bowl with the flour mixture. Stir well.
  6. Refrigerate for about 1 hour to firm up the dough. While dough is chilling, prepare rolling surface with parchment paper. Have extra buckwheat flour available for rolling. Split dough in quarters, working dough with your hands to soften. The temperature of your hands will help to make the dough pliable. Roll dough to about 1/4 inch thickness. Use flour on rolling pin to help prevent sticking.
  7. Cut out shapes and carefully place on baking pan.
  8. Bake for 12 to 15 minutes, depending on size. Smaller cookies will need closer to 12 minutes. Larger cookies may need closer to 15 minutes.

https://www.archerfriendly.com/2017/04/sugar-free-easter-cookie-cutouts-gluten-free-vegan