Turn this recipe into a shopping list you can print, email or view on your mobile. It's free! Powered by Whisk.com
Directions Preparation:45min › Extra time:3days drying › Ready in:3days45min
Soak almonds for 7 hrs and buckwheat for 3 hrs, rinse and drain then dehydrate until crisp. Usually 24 hrs.
Grind almonds and buckwheat into flour in a blender or food processor.
Add remaining ingredients and blend until combined. You may need to finish kneading it with your hands to get a well combined mix. It is a very firm dough.
Roll into balls and flatten onto telflex sheets or roll out with a damp rolling pin and press into stars if you have cookie cutters.
Dehydrate for 24-48 hours depending on how dry you want them. I did mine for the 2 days. They are nice and firm but a bit sticky, so maybe err on the lesser amount of sweetener.
I used honey as I have stopped buying Agave due to it being very high fructose. It's easier to do it all in a food processor if you have both because it will be able to combine all ingredients properly.
Honey give a slightly sticky cookie whereas the agave is not so sticky and has a lovely subtle tang from what I can remember.