The temps have been frigid here as of late, making the post-holiday return to work a little more difficult. Slow motion almost. Like those dreams you have when you’re being chased but you just. can’t. move. Instead, you want to run back to bed under piles of blankets until things have warmed again or until the sleep has thawed from your face.
I have been on a winter citrus kick and went a little crazy this week when our local grocery store was stocked with kumquats. This vibrant little fruit is packed full of antioxidants, vitamins A & C, and fiber. And they are so cute!
When it comes to breakfast, I am a total creature of habit. I can’t even explain how
exciting comforting it is to eat the same thing every morning. But I have been wanting to change things up a bit with a grab-and-go option that is not only satisfying, but nutritious. Enter these kumquat buckwheat breakfast cookies.
The kumquats are diced into small pieces and, with walnuts, are folded into a mixture of buckwheat flour, almond flour, gluten-free oats, cinnamon, coconut oil, and maple syrup. Two flax eggs up the fiber factor, along with heart healthy omega-3 fatty acids.
Kumquat Buckwheat Breakfast Cookies (GF + V)
- 2 tablespoons ground flaxseed plus 6 tablespoons warm water
- 1/3 cup melted coconut oil
- 1/3 cup maple syrup grade B
- 1 teaspoon pure vanilla extract
- 1/2 cup buckwheat flour
- 1/4 cup arrowroot starch
- 3/4 cup almond flour
- 3/4 cup gluten-free oats
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1 tablespoon sucanat or coconut sugar
- 5 kumquats diced into small pieces
- 1/2 cup walnuts chopped
Heat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
In a small bowl combine flaxseed meal and warm water. Stir. Set aside.
In a large bowl, combine melted coconut oil, maple syrup, and vanilla extract. Make sure the coconut oil has cooled before combining with other liquids.
In a medium bowl, combine buckwheat, arrowroot starch, almond flour, oats, baking powder, baking soda, salt, cinnamon, and sucanat. Whisk to combine until flours are fully integrated.
Whisk flax mixture into liquids in the large bowl. Slowly add dry ingredients to the wet, stirring and scraping sides of bowl with a rubber spatula to combine. Fold in kumquats and walnuts.
Using a small spoon, scoop cookie dough and drop onto baking sheet. The cookie dough will be slightly sticky.
Bake for 10 minutes. Remove cookies from baking sheet and let cool on a wire rack. Store in an airtight container in the fridge.
Adapted from Honey & Oats.
Want to make these grain-free? Leave out the oats and add additional walnuts or other mix-ins of your choice.