Fudge Spice Cabin Cookies

I call these cabin cookies because they are rather rustic and remind me of cabins and drinking Gluwein, mulled wine,  around a  big warm fire.  If you have never tried Gluwein, you are seriously missing out.I had my first sip 7 years ago when my German mother-in-law served it to me with a plate of Lebkuchen and gingerbread. It’s a Holiday ritual around here now, and on cold nights we warm it up with some sticks of cinnamon and enjoy it with cookies.

This year, I made some delicious cookies to eat for the Holidays, but spruced them up to include more wholesome ingredients.

Buckwheat flour , which I do use often ,  is the ugly duckling of the flour family, yet it is one of the nuttiest and heathiest whole grains. Let me reveal a  secret: it actually has a hint of spice to it. When you try it, you will say to yourself ” Whatever is that hint of spice?”. It tastes Christmas-y.

Buckwheat is not a grain or type of wheat, but is actually classified as fruit. Confused yet?It  contains all eight essential amino acids, so it’s nearly a complete protein. Buckwheat is also high in fiber , B vitamins and, according to a USDA study, keeps glucose levels in check better than other carbohydrates.

Because I was feeling particularly daring and  ill after having too much dairy and wine over the weekend, I used buckwheat, as well as some other healthier ingredients for these cookies: dark chocolate, walnuts and coconut oil. This ganache  is the kind of  thing a girl could pull out of the fridge and eat by the spoonful if she was having a particularly bad day..

not that I ever do that...

I urge you to try these, and you will see what I mean about the Holiday-feel of these cookies.

Oh, did I mention they are vegan? That was purely by accident, but a happy accident nonetheless.

Here are some more ideas for you to incorporate buckwheat flour  into your diet:

pizza dough

quick breads

pancakes

waffles

protein bars

crepes

nutty cookies

You can find buckwheat  at your local health food store.

 

Happy Holidays,

Lydia

Fudge Spice Cabin Cookies

Serves 12
Prep time 1 hour
Cook time 15 hours
Total time 16 hours
Allergy Tree Nuts
Dietary Gluten Free, Vegan, Vegetarian
Meal type Dessert, Snack
Misc Freezable, Pre-preparable
Occasion Christmas
A rustic and wholesome vegan fudge cookie with the essence of the Holidays in every bite.

Ingredients

  • 1 cup Buckwheat Flour
  • 3/4 cups walnut meal (walnuts ground up in food processor)
  • 1 teaspoon salt
  • 1/2 cup maple syrup
  • 2 heaped teaspoons cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon apple cider vinegar
  • 3 tablespoons almond milk or soymilk
  • 1/3 cup virgin coconut oil (melted)

Filling

  • 3/4 cups dark choc chips(vegan if preferred)
  • 2 tablespoons almond or coconut milk
  • 1/4 cup virgin coconut oil
  • pinch of salt

Note

Freeze these individually for a snack that can be eaten right out of the freezer.

Directions

Step 1
Preheat oven to 350 degrees.
Step 2
Combine all wet cookie ingredients in to a mixing bowl. Fold in the dry ingredients.
Step 3
Once all ingredients are combined by stirring, chill the dough 20 minutes in the fridge. Once you remove your dough that has been chilled, it should be firm enough to roll out.
Step 4
Roll out the dough, and cut into small 2 inch circles with a cookie cutter OR just hand drop into teaspoon -sized balls. The roll-out method produces prettier cookies, but the ball drop method is faster and easier, which is what I did.
Step 5
If you used the ball method, flatten the cookies a bit, and bake them on a parchment-paper lined cookie sheet for about 15 minutes.
Filling
Step 6
Combine filling ingredients in a double boiler, so the chocolate doesn't scorch, and stir over heat until all ingredients are combined and chocolate has melted.
Step 7
Chill the chocolate mixture 20 minutes, until it has the consistency of peanut butter and is thick enough to spread.
Step 8
Slather fudge filling on a cookie and top with another cookie.

 

B & B -Buckwheat & Blueberries

The heat of the summer reminds me of only one thing: that sweet burst of blue fruit,the blueberry! Today while I was at Mom’s house rummaging  through the freezer full of  5-10 year old freezer-burnt food, I found none other than a bag of blueberries we picked last summer. I stealthily tucked them  into my purse. She will never notice. As an adult, you can still do these things when you go home. Trust me. You parents have probably not actually looked into the depths of that extra freezer for years.

So, where was I?  …Blueberries! My absolute favorite food. The food that brings back memories of summers spent at my best friend’s  Sylvania family farm picking berries, eating barbecue on 4th  of July, and warding off unwanted attention from her mullet-tastic cousin whose hair has not changed in 20 years.

Oh, I have so many blueberry stories, dear readers.

I will  drive 4 hours away for blueberries, which  is exactly what I did the last day of my summer final exams my junior year of college.

Exams finished, car packed, keys turned in for my apartment, while all the other students partied, I  hopped in the car and drove to the deep South, past the peach trees in Fort Valley to a family farm smack- dab in the middle of podunk Georgia.

I thought I was lost for a while, because when I arrived to my blueberry- picking destination, a cute country house, no one was home. I knocked and knocked, and still no answer. So, I naturally did what any blueberry lover would do. I broke into the back yard to see where the berries were or if there even were berries there.

 

It did cross my mind that I might get shot  because most country-folk have shotguns in their homes, but I soon forgot about that irrational fear when I saw the acres of heavily-fruited blueberry trees and came to the realization I was in complete peace and quiet with   no human being  in a 3 mile radius of me and these huge blueberry trees.

 

On a  small shed in the backyard hung a hand-scribbled note:

“Put checks and cash in can.

1 gallon bucket of berries $5”

There sat an ancient metal can with some cash wadded up in it.

I thought  days where the honor system was used for payment were dead and gone, but here I was in the middle of nowhere, and these people had trusted me to pay and not steal what was already in the can.

With  renewed  faith in humanity and knowledge that there are still good, trusting people in this world, I grabbed a bunch of the gallon-sized silver pails stacked next to the shed and  picked as fast as I could for 3-4 hours in the sun,  filling several trash bags to the brim with berries. Always bring trash bags to fill with berries, and a cooler too!

I wrote a check and thank-you  note, and dropped it in the can with the other cash.

I will never forget that day, and never reveal where it is either!

And on that note, I give you the yummiest whole-grain muffin recipe you will ever taste: Buckwheat Blueberry Muffins

The browned butter and buckwheat along with the fresh berries provides an incredible depth of flavor. Give Buckwheat Flour some lovin’!

In case you are a nerd like myself and curious about the health benefits of buckwheat, then read this article.

Buckwheat flour is gluten-free. FANtastic. That seems to be all the rage these days. (If you are wondering if you should go gluten free, check out this blog post from Sarah B. of My New Roots).

 

Blueberry Buckwheat Muffins

Serves 12
Prep time 35 minutes
Cook time 20 minutes
Total time 55 minutes
Allergy Egg, Milk, Wheat
Meal type Breakfast, Snack
Misc Freezable
These moist crumbly muffins pack an earthy, flavorful, and sweet punch from the blueberries and buckwheat!

Ingredients

  • 7 tablespoons grass-fed or organic butter
  • 1/3 cup whole milk
  • 1 Large egg
  • 1 Large egg yolk
  • 1 teaspoon vanilla
  • 1 cup whole wheat pastry flour or white flour
  • 1/2 cup buckwheat flour
  • 3/4 cups sucanat or natural cane sugar
  • 1.5 teaspoons baking powder
  • 3/4 teaspoons salt
  • 2 cups fresh blueberries
  • For Crumble Topping:
  • 3 tablespoons cold, unsalted butter (cut into 1/2 in cubes)
  • 3.5 tablespoons susanat or natural cane sugar
  • 1/2 cup whole wheat pastry or white flour

Note

When browning the butter, be careful you do not let it burn!

Directions

Step 1
Preheat oven to 375 degrees F. Line your muffin pan with paper or foil liners or grease it.
Step 2
Melt the butter in a saucepan over medium heat. Melt and cook down the butter until little brown bits appear in the pan. After the crackling the butter will begin to brown fairly quickly , so watch it closely. Remove from heat.
Step 3
Whisk together your milk, egg, yolk and vanilla until combined. Add the brown butter and stir to combine.
Step 4
Whisk together 2 flours, sugar, baking powder and salt in a medium bowl . Add milk and butter mixture all at one and stir gently to combine. Gently but thoroughly fold in the blueberries. Do not overmix!
Step 5
Divide the batter among muffin cups.
Topping
Step 6
To make the topping combine all of the topping ingredients in a bowl and rub together with your fingertips until crumbly. Sprinkle evenly over the batter in the cups.
Step 7
Bake until tops are crisp and a wooden pick inserted into the center of a muffin comes out clean, about 18-20 minutes. Serve warm or at room temperature.