Buckwheat and Prune Oatmeal Biscuits/Biscuits aux pruneaux, flocons d’avoine et sarrasin

I’m in a rule breaking mood today. This recipe ticks all the cookie box criteria but for some strange reason, I’ve decided to call them, biscuits like a good English girl. 😉

I don’t know why, but when I think of cookies, the word conjures up images of soft, chewy, dreamy confections, maybe with melted lumps of chocolate chips inside…hmmm….

but biscuits, well biscuits are beautifully crunchy and crisp, and make lots of lovely noises when you eat.These biscuits are more of the soft dreamy variety, but they’re so much more than cookies in disguise! They are healthy, nutritious and delicious…

Yep you heard read me right!  Don’t be fooled by their unassuming appearance, sure they may not be as cute as the marbled bizcocho cupcakes, but they certainly taste as good, if not better!  I made these on a normal quiet-ish day, I wasn’t expecting much, woke up early, took a quick snap shot while the glutenites were still wiping the sleep from their eyes, and packed them into a plastic airtight container, ready for the plane journey.  I cracked them open on the way to the airport and well, let’s just say they didn’t make it on the plane! If you’re one of those people that think, baked goods can’t possibly be healthy, gluten free and tasty, prepare to be proved oh so wrong!

Buckwheat and Prune Oatmeal Biscuits

Just a little note: when you get to the prep phase, you’ll find that these biscuits are hell-a sticky but don’t you worry, it’s all part of my cunning little plan muahahahah!

Makes 9 biscuits

  • 1/2 cup/82g buckwheat flour
  • 2 tbsps/20g potato flour
  • 2 tbsps/20g brown rice flour
  • 2 1/2 tbps /20g  ground almonds(unblanched) (UK)/almond meal (US)
  • 1/2 cup/20g gluten free oats
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/4 tsp nutmeg
  • 1/2 cup minus 3 tbps/100ml honey (I used eucalyptus)
  • 2 tbsps butter (cut into small pieces)
  • 1/4 cup/40g dried ready to eat, pre-soaked prunes
  • 1/2 cup/150ml buttermilk + 1 tbsp for brushing
  • 2 eggs
  • 1/2 tsp vanilla extract
  • a few tbsps sugar crystals for decoration *optional

Preheat the oven to 190°C/375°F

In a large bowl, whisk the flour, ground almonds, baking soda, baking powder, salt, nutmeg, gluten free oats together.

Add the butter then rub into the flour, with your fingertips, creating a crumble like consistency with some tiny lumps of butter still visible.

Add the prunes to the bowl, then mix the buttermilk, eggs and vanilla extract in a small bowl until combined and using a fork, stir the buttermilk mixture into the dry ingredients.

As I mentioned before the dough is hell-a sticky, but don’t worry about it, this is good 🙂

Mix all ingredients until combined, then take small lumps of dough (about 2 tablespoons worth) and place on a baking tray lined with baking paper a few inches a part.

Continue doing this until you use up all the dough.

Brush the tops with the tablespoon of buttermilk, then sprinkle with those lovely chunky sugar crystals.

Bake for about 15 minutes or until golden brown and set but still soft to the touch.

Adapted from a recipe from My Baking Obsession

Biscuits aux pruneaux, flocons d’avoine et sarrasin

Quand vous préparez ces biscuitsw, vous trouverez qu’ils sont super collants mais ne vous inquiètez pas c’est normal

Pour 9 biscuits

  • 82g de farine de sarrasin
  • 20 g de fécule de pomme de terre
  • 20g de farine de riz complète
  • 20 g de flocons d’avoine sans gluten
  • 20 de poudre d’amandes non émondées
  • 1/2 c à c de bicarbonate de soude
  • 1/4  c à c de sel
  • 1/4 c à c de poudre à lever
  • 1/4 c à c de muscade
  • 100ml de miel (j’avais utilisé du miel d’eucalyptus)
  • 2 c à s de beurre mou (coupés en dés)
  • 40g de pruneaux tout prêts
  • 150ml lait ribot + 1 c à c pour badigeonner
  • 2 oeufs
  • 1/2 c à c d’extrait de vanille
  • quelques cuillères à coupe de sucre roux pour décorer *facultatif

Préchauffez le four à 190°C/375°F

Dans un grand bol, mélanger ensemble les farines, le poudre d’amandes, le bicarbonate de soude, le poudre à lever, la muscade, le sel et les flocons d’avoines sans gluten.

Ajoutez le beurre puis mélanger aux bouts des doigts, vous devez obtenir une chapelure grossière avec quelques grumeaux de beurre restants.

Ajoutez les pruneaux au bol, puis dans un autre bol, mélanger le lait ribot, les oeufs et l’extrait de vanille. À l’aide d’une fourchette, ajoutez les ingrédients liquides aux ingrédients secs.

Vous allez voir à ce point là que la pâte est super collante, mais ne vous inquiètez pas, c’est normal.

Mélangez tous les ingrédients jusqu’à l’incorporation, puis à l’aide d’une cuillère à coupe, versez une boule de 2 c à s sur une plaque à pâtisserie tapissée d’une feuille de papier cuisson, 5 centimètres à part, à peu près.

Continuez jusqu’à ce la pâte se termine.

Badigeonnez de lait ribot et d sucre roux le dessus.

Enfournez pendant 15 minutes ou jusqu’à ce que les biscuits prennent une coloration dorée.

Adaptée d’une recette de My Baking Obsession

9 thoughts on “Buckwheat and Prune Oatmeal Biscuits/Biscuits aux pruneaux, flocons d’avoine et sarrasin

  1. Thanks Holly 😀 I WISH I could go without baking for a couple of weeks! It’d save me a bob or two, maybe even a kilo or two 😉 ……But where’s the fun in that!

    @Lorraine – The funny thing is, people are always interested in what you’re eating when they see it isn’t the usual plane fare. Shame they didn’t get to taste it! lol!

  2. I just started following your blog after creating my own gluten- free living blog. I am so excited to get started and have such wonderful recipes to try! They all look great. Feel free to check me out and follow me if interested at http://celtic-celiac.blogspot.com/

    While I am not a cook or anything special I’ll be providing incite into everyday life of a celiac in a gluten loving world as well as providing personal review on products, articles, books, restaurants, research ect!

    Best Wishes

  3. Pingback: Gluten Free Shortbread Digestives/Biscuits Sablés sans gluten « The Curious Baker

  4. Pingback: Gluten Free Breakfast Special | The Curious Baker

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