1/2 c. organic buckwheat flour a generous 1/4 c. organic coconut flour* 1 t. non-aluminum baking powder sea salt 1 t. organic raw apple cider vinegar 1-2 t. freshly ground caraway seeds (fruit) onion and garlic powder punch oregano 2 T. smart balance light, melted or 2 T. organic coconut oil 2 eggs 2 T. agave 1 T. flax (optional)
* You can add water or coconut milk a few tablespoons at a time if yours thickens too much for a biscuit dough
In a medium bowl, mix the eggs (or egg substitute with 3 T. ground flaxseed), melted vegan smart balance (or organic coconut oil, whichever you are using), agave, sea salt, and apple cider vinegar. Add in the coconut flour, buckwheat flour, baking powder, flax (whole or ground) to the bowl of liquids. Stir the batter as you add the coconut flour and flax so that no lumps are formed and the moisture is distributed evenly. You can add a few tablespoons of water or unsweetened applesauce if the dough becomes too thick and tough to stir. The high fiber content of the coconut flour, flax, and buckwheat will absorb the moisture quickly. Grind the caraway seeds in your mortar by hand, with a little coffee grinder or blender, or just use pre-ground caraway. I prefer the smell of freshly ground caraway seeds and it only take a few seconds to take out any morning aggression on those poor whole seeds with my marble mortar :)
Spray a baking sheet with nonstick spray and drop the dough onto the sheet. You can also use a regular muffin tin as I did. Bake at 400 degrees for about 15 minutes. Keep your eye out after 13 minutes so the muffins do not brown too fast. Remember coconut flour tends to need to cook a little longer than other flours, but it remains moist throughout the longer baking period.
Jon's sunflower seed and shredded cheese variation
Coconut flour and flax are excellent low carb, high fiber healthy flours for gluten and dairy free baking. Flax is a great vegan source of essential Omega 3 fatty acids and is more bioavailable to the body in ground form. You can, of course, chew the whole seeds throughly, but if you're anything like me then you tend to gulp your food, so freshly ground flax is a better option. If you do cook with flax, keep the heat to a minimum (I know, I'm using it here! However, when baked inside a dish the temperature is not as high as the crust or outside of the food. This means the flax is somewhat safer baked into a food then otherwise. Ideally, you would not really bake with flax since the high heat can damage the delicate Omega 3 fats, causing rancidity.) Buckwheat flour is also high in fiber and thus low in "net carbs," making it a great nutritious flour to add to your low glycemic index/low carb gluten free pantry.
Most people know caraway better for its use in rye bread, a gluten grain. I love the smell and taste of rye bread, but after more thought I realized that it was only the smell and robust flavor of the caraway seed which I enjoyed. If you are gluten free and remember that rye bread smell with longing, I suggest just adding some fresh caraway seeds to your gluten free bread. It really does give that rye smell and feel (minus the gluten, of course :) ) Rye bread also has an interesting past shrewed in mystery where it is theorized to have caused hallucinations leading to the Salem witch trials whereby the accusers ingested rye bread contaminated with mold (ergot poisoning, like LSD). Its an interesting tidbit you can ponder as you munch on gluten free coconut caraway biscuits in glee, eh?