Today, I took one out of the freezer to try a new idea. (They were great, right from the freezer.) My idea was to combine the spicy taste of the crust with a sweet taste of coconut. Take a look at the crust/cookie recipe, then read the new recipe underneath.
Buckwheat Sunflower Crust
1 cup of buckwheat groats, soaked 1 hour to overnight
1 cup sunflower seeds, soaked at least 1 hour to overnight
3 TB flax seed, ground
2 1/2 TB herbs such as oregano, parsley, and thyme
1 TB lemon juice
1/4 tsp crushed red pepper
1/4 tsp black pepper
1 TB nama shoyu
- Drain buckwheat and sunflower seeds and rinse twice, drain again
- Combine all ingredients in food processor with S blade for at least 20 to 30 seconds or until a chunky but unified batter forms.
- Divide batter into 8 equal portions. Flatten with hands or oiled glass and then place on Teflex-lined dehydrator trays. Dehydrate at 110 degrees for 15 to 18 hours, flipping midway through.
- Serve with a variety of sauces.
Sweet and Spicy SunBucks
Using the recipe from the pizza crust, rather than divide into equal portions, pick up about two TBS with a spoon and flatten with your hand to form cookie-shaped SunBucks. When cooking is complete and SunBucks have been chilled (frozen, if you prefer), ice them with Artisana Organic Coconut Butter. They have a hint of spicy from the SunBuck cookies and the sweet from the rich Coconut Butter. They were very good and unfortunately, I thought about taking the photo too late. I will try to grab a photo next time. Give them a try and let me know what you think.