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The holidays are upon us and during this time I know many people (including myself) bake cookies. I wanted to make a healthier cookie that incorporated whole grains and less butter and sugar than traditional cookie recipes. I chose buckwheat cereal because it is a whole grain and I happened to have some on hand. This recipe could also be easily made with oats instead of buckwheat cereal, just make sure that if you are gluten free you purchase gluten free oats (not all oats are gluten free). I also used less sugar than other cookie recipes I came across and used only 1/2 cup of butter (most oatmeal cookie recipes had a whole cup!). I did add a 1/2 cup of unsweetened applesauce to account for the decrease in butter. Even with my alterations, it still looked and tasted like a delicious cookie 🙂

Buckwheat (or Oatmeal) cookies

1/2 cup Dark chocolate chips
1/2 cup Craisins
3 cups Buckwheat cereal (or Oatmeal)
1.5 cups almond flour
1 tsp baking soda
1 tsp baking powder
2 tsp vanilla extract
2 eggs
1/2 cup butter
1/2 cup unsweetened applesauce
1 cup packed brown sugar
1/2 tsp salt

Preheat oven to 350 degrees. Mix dry ingredients together except for choc chips and craisins. Add wet ingredients and mix together until uniform. Add choc chips and craisins. Stir together. Roll into 1 inch balls and put on cookie sheet. Bake for about ten minutes. Makes approximately 60 cookies.
Happy Holidays!!!!
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After I made the absolutely delicious Pumpkin Squares, I had some leftover canned pumpkin I wanted to use up and just add to something simple. So I decided to add it to my buckwheat cereal. Cooking buckwheat cereal is similar to cooking oats so if you have oats on hand those would work too. Depending on the type of oats you may need to adjust the cooking time and amount of water added, so keep that in mind. If you never tried buckwheat cereal or have seen it at the grocery store, I purchased my Bob’s Red Mill Buckwheat Cereal at Publix, so you don’t have to go to a fancy health food store to get it. Basically I just made the cereal and added the pumpkin and spices and then topped with skim milk and pecans. So it is super easy and adds some extra vitamin A and fiber to your morning cereal as well as some nice fall flavor.


Warm Buckwheat Cereal with Pumpkin

Serves 2


1 1/2 Cups Water

1/2 Cup Uncooked Buckwheat Cereal

1/2 Cup Pure Pumpkin Puree

1/4 Tsp Allspice

1/4 Tsp Nutmeg

1/2 Tsp Cinnamon

2 Tsp Honey

1/2 Cup Skim Milk

2 Tbs Pecans



Bring water to a boil in a medium sized pot and then add buckwheat cereal. Turn down to a simmer and cover pot. Simmer for approximately 10 minutes or until water is absorbed and buckwheat has softened.

Add pumpkin, spices and honey and mix together.

Divide into two bowls and top each with 1/4 cup skim milk and 1 tablespoon pecans.


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