Lunch: Vegetable soup with a couple kasha coffee cookies
Dinner: Tahini pitta pockets
I've wanted to do something a bit mad with coffee for a while, and I managed to couple this with doing something slightly mad with kasha. Surprisingly, it turned out well!
Use uncooked kasha for this recipe, as it will cook when baking. The almonds and the flax seeds add both a nutty flavour and some much-needed health benefits as well as a gorgeous, gorgeous texture!
If you use vegan shortening, as I did, these will be vegan. If you eat butter, then use that, as you'll love the taste!
You'll need:
(Makes 12)
1 cup vegan shortening / butter
3/4 cup molasses
1/2 cup brown sugar
1/2 cup very strong coffee
1 cup crushed almonds
1/2 cup flax seeds
3/4 cup uncooked kasha (buckwheat groats)
1 tsp nutmeg
2 tsp baking powder
1 tsp baking soda
3/4 cup molasses
1/2 cup brown sugar
1/2 cup very strong coffee
1 cup crushed almonds
1/2 cup flax seeds
3/4 cup uncooked kasha (buckwheat groats)
1 tsp nutmeg
2 tsp baking powder
1 tsp baking soda
Method:
Preheat the oven to 180 degrees Celcius
Cream together shortening / butter, sugar and molasses
Sift the flour into the mix
Add the almonds, nutmeg, flax, kasha, baking powder and baking soda
Stir in the coffee and mix well
Drop 1 tbsp of mix into a greased baking tray
Repeat until all the mix is gone (should fill 2 trays)
Bake for 20 minutes, or until they've turned dark brown and cookie-like
Allow to cool, then enjoy!
Cream together shortening / butter, sugar and molasses
Sift the flour into the mix
Add the almonds, nutmeg, flax, kasha, baking powder and baking soda
Stir in the coffee and mix well
Drop 1 tbsp of mix into a greased baking tray
Repeat until all the mix is gone (should fill 2 trays)
Bake for 20 minutes, or until they've turned dark brown and cookie-like
Allow to cool, then enjoy!
I imagine that by now you'll all joined the kasha fan club. No? Well, eat some more of these.
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