1 cup of Amisa Gluten Free Buckwheat Flour (plus extra for dusting the surface)
2 tbsp whole psyllium husks
1/2 cup unsweetened cocoa powder
1/2 tsp gluten free baking soda
1/4 tsp sea salt
1/4 cup virgin coconut oil (set not melted)
1/4 cup coconut sugar
1/4 cup maple syrup or agave nectar
1 large egg yolk (omit if vegan and add a little more milk)
1 tbsp milk (or plant milk of your choice)
1 cup icing sugar
1/2 tsp water (add this a little at a time until desired consistency)
A few drops natural red food colouring
- Preheat the oven to 180 degrees C and line two baking sheets with baking paper.
- In a medium bowl, mix together the cocoa powder, buckwheat flour, baking soda, psyllium husks and salt, then set aside.
- In a separate bowl, or electric mixer, beat together the coconut oil and coconut sugar until thoroughly combined (about 2 mins).
- Add the egg yolk and maple syrup and beat to combine. Add the flour mixture and beat to form a crumbly dough, then add the milk.
- Beat briefly to combine and form a malleable (but not sticky) dough. If the dough is too dry and doesn’t stick together when pressed, add a little more milk 1 tsp at a time until you can form a rough ball of dough.
- Roll out the ball of dough on a lightly floured surface until about half a cm thick (flour the rolling pin to keep it from sticking to the dough). The cut out heart shapes with a cookie cutter and place on the baking sheets.
- Bake the cookies for about 8 minutes or until just firm to the touch.
- While the cookies are baking, mix together the icing sugar, water and red colouring until you have a thick icing. (You can create different shades of pink with varying amounts of red colouring if you want a gradient effect like ours).
- When the cookies have cooled, use a piping bag with a small nozzle to ice the cookies. Then they’re ready to serve up to your loved one! Enjoy!