Buckini Cookies 

If you like a semi-sweet, crunchy cookie, then these are for you!

These delicious cookies take very little effort to make, yet are so rewarding, both in taste and health benefits!

During the perimenopause and menopause, gut function can sometimes change; Along with this there can be changes to blood glucose (sugar) balance. Both of these may result in feelings of lack of energy and mood changes, and possibly migraines and headaches.

Oats and buckwheat contain soluble and insoluble fibre, both of which help with blood glucose balance and gut function, as well as feed your beneficial gut microbiota. So important in the peri/meno transition, because gut function and it’s microbiota support not only absorption of all the nutrients you need to thrive, but also help reduce inflammation, boost immunity and support a positive mood. 

Did you know - The gut microbiota convert the plant lignans, found in the oats and buckwheat, into mamalian lignans, including one called enterolactone that is thought to protect against breast and other hormone-dependent cancers, as well as heart disease.

If you'd like to know more about this, and other foods that support both body and mind during the perimenopause & menopause, then come join me either online or in-person at one of my events, see here. 

The cookies have oats & buckwheat in them, which are both naturally gluten free*
Hulled Buckwheat Groats are simply the buckwheat seeds before being ground into flour. Buy raw, hulled buckwheat groats, not toasted groats. Make sure you buy hulled, as unhulled are really coarse to chew.
The groats are available in large supermarkets, online & in health food stores. 

These cookies are semi-sweet, but I think they taste just sweet enough. This, along with the fibre, oil and protein in them, helps to make them low glycemic and unlikely to elevate your blood glucose levels too high. However if you are diabetic, please check if ok before eating. 

Note: There is a little dark chocolate in this recipe - if you can't tolerate chocolate or cocoa, then leave out. 

1⁄2 cup (70g) raw hulled buckwheat groats
1⁄2 cup (45g) whole rolled oats
Optional - 45g dark chocolate, 80-90% is best

40g raw almonds
3 large(55g) dried figs, woody stem removed, or other dried fruit
Optional - 15g desiccated coconut

Optional - 1 tablespoon freshly grated ginger or 1 teaspoon dried ginger
4 tablespoons (30g) oat** or buckwheat flour

3 tablespoons (55g) maple syrup or honey or rice syrup
2 tablespoon (30g) extra virgin olive oil  

Soak the buckwheat groats for 1 hour in cold water, then drain. Overnight soaking is even better.

Chop the chocolate (if using), figs and almonds into small pieces about the size of a small sultana.

Mix all the ingredients together, making a sticky mass.

Take about 1 heaped tablespoon of ingredients and, using your hands, form a ball shape, squeezing the mixture together. As you do this you may have to stop periodically, and wash your hands after rolling a few balls, as they become really sticky. 

Put the cookie balls onto a flat tray lined with baking paper. Slightly flatten each cookie onto the tray.

Once all the mixture has been rolled into balls, and flattened on top a bit, pop the tray in the oven to bake for 20 minutes.
You want to bake the cookies so they become golden brown on the edges.
Once cooled, enjoy eating them, and store any leftovers in an airtight container for up to a week.  

**To make oat flour simply pop rolled oats in a blender and grind until they become flour.

*re Gluten-free Oats and Buckwheat - although naturally gluten-free, celiacs check the packet says gluten free, as both oats & buckwheat may have been processed in a facility that also processes wheat/barley/rye/spelt, so possibly might have some gluten in.