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Buckwheat Digestive biscuits with coconut oil

This time I replaced oats with buckwheat powder and used coconut oil instead of butter (since we’re still fasting). The end result? The most amazing, delicious, super crispy and healthiest Digestive biscuits ever!

Since we’re in the heart of Lent and always try our best to follow a healthier diet around this time every year, I’ve decided to take drastic measures and remove all naughty and tempting snacks from our cupboards just to make sure we won’t get carried away too easily. They just had to be placed out of sight for those moments it gets impossible for us to show self-restraint, even if that doesn’t happen very often.

My weakness in food has always been savoury snacks and can’t really say I have a sweet tooth, so when I do crave something sweet, it has to be light, semi-sweet and definitely made with flour. Biscuits, for example, certainly qualify for an ideal candidate in my list of irresistible snacks.

Biscuits are basically the only snacks on the sweeter side I yearn for every so often and can hardly stop at just one. I absolutely love that crunchy sound of biting a fresh and perfectly baked biscuit as well as the smell that floods the room once you open the oven door. Yes, biscuits contribute to my happiness, that’s a fact!

But since biscuits make me so happy, I had to find ways to make them healthier and less sweet, whether that meant changing flours and replacing them with healthier options or simply removing a few fatty ingredients from my recipes altogether, so that we can enjoy our biscuits guilt-free and as often as we like. Having a child proved to be quite helpful too. Biscuits are a child’s best friend and I wanted the ones I made for my daughter to be tasty, pretty and nutritious, as part of a healthy diet for a child.

Throughout the years I've gathered a few biscuit recipes with carefully selected ingredients, tested and approved by the whole family, even if with a few missteps along the way, as I must admit that in an effort to find even healthier alternatives, I sometimes went a bit too far with ingredient swaps which led to less good-looking, yet equally tasty biscuits.

Digestives are definitely among the most famous, loved and highly nutritious biscuits on the market. Only their name says it all; they are a healthy snack and the only store-bought biscuits I might occasionally indulge in. They could easily be the only biscuits I’d ever need to make, yet the ingredients do not exactly help with an elastic and smooth dough, therefore beautiful shapes, like braids, are not an option. That’s why they’re always round shaped, with the signature Digestive letters stamped on each biscuit.

I’ve missed that perfect sound of biting a crunchy biscuit and feel like I definitely need a little dose of biscuity happiness these days. Unfortunately I’ve noticed that oats (the main ingredient in Digestive biscuits) have started to upset my stomach lately and try to avoid them as much as possible, so this time, I went for an oat-free Digestives alternative you will absolutely love!

Recipes like this remind me of one of the main reasons why I love cooking so much; the magic of baking. With endless ingredient options and so many flavour combinations to choose from, a bit of creative thinking can work wonders! This time I replaced oats with buckwheat powder and used coconut oil instead of butter (since we’re still fasting). The end result? The most amazing, delicious, super crispy and healthiest Digestive biscuits ever!

 

Ingredients

for approximately 40 biscuits

200g whole wheat flour

200g buckwheat flakes (powdered)

6tbsp brown sugar

2tsp baking powder

½ tsp salt               

200g coconut oil

6tbsp coconut milk (you might need some more)

Method

1. Use a blender to grind the buckwheat flakes until powdered. Add the flour, salt, baking powder and sugar and mix until all ingredients are combined. Add coconut oil and then start to gradually add the milk. The dough won’t be soft and will need a bit of extra work. Don’t expect your dough to be smooth and elastic. With a bit of extra work and coconut milk, you’ll be able to shape it into a ball. Wrap the dough in plastic wrap, press down to flatten it a bit and allow it to rest in the refrigerator for 20 minutes.

2. Preheat the oven to 210C. Place the dough onto a floured surface. Roll out the dough with a rolling pin, carefully because it can get quite crumbly. Start forming round shaped biscuits –or any other shape you like, this time I used a daisy cookie cutter. You can also stamp the Digestive letters on your biscuits (you can find stamps in baking supply stores). Place the biscuits onto a lined baking tray. Bake for approx. 12 minutes (depending on the oven) until golden and dry.

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