2/3 cup buckwheat flour (I ground mine from raw buckwheat groats, that's why it's a bit grainy looking)
6 tbsp carob powder
1 tsp powdered stevia (or two packets, or around 30 drops)
2 tbsp tahini
1/2 cup + 2 tbsp water
Pinch of sea salt
Mix all ingredients together in a bowl (you may want to whisk the water and tahini first). Dollop onto a parchment lined baking sheet. Bake for around 17 minutes at 350F.
And you've got cute little pebbles to nibble on without getting buzzed off the chocolate and sugar. :)
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| I should probably invest in a cookie dough scooper... |
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| Unlike real pebbles these are soft on the inside... |
Oooh I could totally make a raw version of these!
ReplyDelete@Rande, I was totally thinking the same thing!! Raw Carob Scones!!
ReplyDeletewow, those cookies look SOOO soft inside! i seriously have yet to buy a jar of tahini. i love it in hummus, but haven't gotten it solo just yet....!
ReplyDeleteWhoa! These photos totally kick butt, and the ingredients are seriously impressive- no sugar, no gluten...how do they taste?
ReplyDeletethanks!
Michael
@ Michael: They have the texture of a soft baked cookie and they taste chocolate-y with a just a slightly sweet taste. So they're kind of in between a biscuit and a cookie. It's good if you want a baked good that doesn't make you hyper from the sugar! And I just checked out your site and love your posts! So informative :)
ReplyDeleteThese are SOOO good, just made them (used homemade peanut butter instead of tahini) and between myself, hubby and the kiddos they're almost gone :) thanks for posting!!
ReplyDeleteLauren