I have used coconut flour and almond flour for a while now, but not until more recently did I become acquainted with the array of primal flours in the Barefoot Provisions store- like sweet potato flour, mesquite and a gorgeous blend titled “Super Flour”.
This super duper sprouted flour by Living Intenetions is awesome! It’s an all purpose flour, that’s gluten free, and also pretty neutral in taste- great for baking. It’s a blend of almond flour, mesquite, buckwheat, and chia. Wait, buckWHEAT?
per our informative product knowledge page:
One of the main ingredients, buckwheat, is also one of the best sources of high quality protein in the plant kingdom. Fear not — It’s not a kind of wheat. It’s a fruit seed that’s related to rhubarb and sorrel, so it’s gluten-free, and great for a primal diet. Buckwheat originated in China and spread to Europe and Russia, where it’s often eaten as porridge. Buckwheat is high in fiber, and studies have shown that it helps slow down the rate of glucose absorption after a meal, making it a healthy choice for people with diabetes. Buckwheat is also high in manganese, magnesium, copper, and zinc, which are great for the immune system. It also contains all eight essential amino acids, including lysine, which plays a key role in collagen production and is not produced by the human body.
So now you’re ready for some cookies made with this stuff right? Seeing as spring is right around the corner, I’ve started to slow it down with the cinnamon, nutmeg, and flavors of the fall and winter, and turned my wheels towards citrusy, lighter, spring/summer things.
i used pure lemon extract (organic, minimally processed) but it would interesting to try theses with raw lemon juice.
For these tasty super flour cookies, you will need:
Start by preheating oven to 350.
Add 5 tbsp super flour to a large bowl. Cool texture below!
Add 2 tbsp coconut flour and mix them together.
Now add in everything else: 4 tbsp melted coconut oil, 1 tbsp vanilla, 2 tbsp lemon, 3 tbsp sweetener, 2 eggs and 2 tbsp shredded coconut.
Mix well to form something that looks like this:
It will be a little sticky.
I made these twice, and used smaller scoops the first time, larger the next- so it’s up to you what size cookie you make. I scooped by the teaspoon and formed a ball in my hands and placed on a silpat baking mat. Parchment or a greased sheet will work too.
Begin to flatten each, as they will not expand or bake down on their own. You want to make sure to get the thickness as even as possible.
Bake for 9 minutes or until browned at 350.
Let cool then go crazy with them!
I topped one batch with a drizzle of coconut butter- delicious.
I froze half the batter and made a few days later and topped with melted coconut oil, cacao powder and some honey before sprinkling with more shredded coconut:
Neither batch lasted long- currently out of them, but now I am totally craving them again.
If you make these, share yours with me! Would love to see how they come out!
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