Nibbles

Cookie and cake, square and round,
salty and sweet, what's all this about?
Mini nibbles for a party, vegan and gluten free,
Trevor's office colleagues, ate them happily......
There was a chocolate cake too,
with a rich and decadent sauce,
But I'm so thrilled to say,
they devoured these without pause......

Dry Ingredients:

3/4 cup buckwheat flour

1/2 cup rice flour

1/2 cup ground almonds

1/2 cup finely dessicated coconut

1/2 cup raisins 

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon sea salt 

1/2 nutmeg powder

Wet Ingredients:

3 tablespoons sunflower oil

3 tablespoons honey or agave

1 teaspoon vanilla extract

Egg Substitute:

2 tablespoons of flax seeds powder

6 tablespoons of warm water

Both whisked together till slimy like eggs

Add this mixture to the wet ingredients

Method:

Mix together all the dry ingredients.

Blend together all the wet ingredients.

Add the wet mixture to the dry mixture

and combine well, forming a dough.

If the dough is too stiff, use some water,

or soya/nut/hemp/rice/oat milk.

If it is too soft, add some more flour.

Chill the dough for half an hour,

I put it in the freezer for 15 minutes.

Pre-heat the oven to 180C or 350F

1) - Mini Cupcakes

Form half the chilled dough into small balls,

flattening a little on the top.

Place the balls on a baking tray,

that is lined with baking paper.

Bake for 10 to 12 minutes till the balls rise

and turn golden, and the blade of a small knife

comes out clean.

Cool them for a few minutes on a wire rack,

and viola they are ready to serve and eat.

2) Mini Square Bites

Sprinkling flour as and when needed,
roll the other half of the chilled dough out,
like as if making a thin pizza base - a 1/4" thick.
Place it on a baking tray, lined with baking paper.
Score it lightly into small squares, and bake it for
10 to 12 minutes, till it rises a little,
and turns golden on the surface.
Let it cool and cut into squares, then serve.

 

Notes:

I love buckwheat flour, it adds great taste

and is one of the best flours to use for gluten-free.

The rice flour adds smoothness and starch.

Almonds (roughly ground to give some crunch)
and dessicated coconut add beautiful texture

and healthy fats, so this recipe needs very little oil.
I used agave, and a small quantity,
as the raisins add sweetness too.

Flax seeds need a whole page to rave about,

and they make a wonderful vegan egg substitute for baking.

The texture of these gluten free and vegan nibbles

is something between a cake and a cookie.

they are easy to pop and taste delicious.

Enjoy :-)

Keep it Simple. Be Creative.

Taste and Play. Find your Own Way.