vegantraveler
4 years ago1,000+ Views
For the dough: 1 cup rice flour + more for rolling 1 cup buckwheat flour 1/4 cup flax egg 1/4 cup olive oil 2 tbsp sugar 1/2 tsp salt 3-6 tbsp water 3 tbsp water with a little maple syrup to glaze Poppy seed filling: 1 cup ground poppy seeds 1 cup rice milk 3 tbsp maple syrup pinch of salt Preheat the oven to 180°C (350 F). Mix all of the ingredients for the filling. Mix flours with salt. Add oil mixed with sugar and mix to flours into sandy mixture. Rub flax egg in the sandy mixture and gradually add water slowly. Mix, you will end up with sticky dough. Add a sprinkle of flour and knead to for a nice smooth dough ball. Roll out on well floured surface, cut and fill with filling. Finish by glazing them with water and maple syrup and sprinkle with poppy seeds. Bake for 25-30 minutes and cool out on the rack.
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I love the poppyseed-maple syrup filling!
I love baking with buckwheat flour, the texture is so different!
What a perfect winter cookie!
My mom makes a walnut version of this, but poppyseed sounds really good! I'll send this to her as a hint for what I want next time I visit ;)
Is it the buckwheat flour that turns it so dark?
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