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Eggless Doughnuts With Orange Cream

What better way to celebrate the Carnival season but with some fluffy and soft eggless doughnuts with orange cream.

What better way to celebrate the Carnival season but with some fluffy and soft eggless doughnuts with orange cream.

Only 5 days to Carnival. The fun starts today with ‘Fat Thursday’ as we call it. Like in other places, it gets really festive during these five days. People dress up, they go out and celebrate at processions, and of course they eat. A LOT!

Not sure about other places, but doughnuts are a big part of the Carnival in Slovenia. Each family has its own secret recipe and its favorite fillings. My mom is the one in charge of making doughnuts every year. She’s the true doughnut Yoda of the family. For years I was eating her doughnuts and never tried to make my own. This year, I decided it’s time to change that.

As you know, if you’ve been following me for a while, my son’s allergic to eggs so I’m always on search to find good eggless solutions for common foods. So why not make eggless doughnuts?

What better way to celebrate the Carnival season but with some fluffy and soft eggless doughnuts with orange cream.
What better way to celebrate the Carnival season but with some fluffy and soft eggless doughnuts with orange cream.
What better way to celebrate the Carnival season but with some fluffy and soft eggless doughnuts with orange cream.
What better way to celebrate the Carnival season but with some fluffy and soft eggless doughnuts with orange cream.
What better way to celebrate the Carnival season but with some fluffy and soft eggless doughnuts with orange cream.

Recipes like these rarely turn out great in the first attempt but this one was spot on after the first try. It was fluffy and so incredibly soft. An stayed that way even the second day. We ate them all in a day but I always leave a bit to test how something tastes and looks the next day. These held really well which can sometimes be a problem with eggless pastry.

Since it’s still citrus season I also made an eggless pudding cream with some mandarine and orange zest to fill those delicious doughnuts. I made vanilla pudding cream, but you can play a bit here and add some cocoa powder in as well. Hmmm, I might try this as well! 😀

What better way to celebrate the Carnival season but with some fluffy and soft eggless doughnuts with orange cream.
What better way to celebrate the Carnival season but with some fluffy and soft eggless doughnuts with orange cream.
What better way to celebrate the Carnival season but with some fluffy and soft eggless doughnuts with orange cream.

Do you have a ton of oranges on spare? Trust me, you’re not the only one 🙂 Why not make a delicious Dried fig and blood orange tart?

Follow me on Instagram and tag #useyournoodles so I can see your beautiful UYN creations. Also stay in touch on Facebook and Twitter or subscribe to get the recipes directly to your mailbox ♥

Eggless Doughnuts With Orange Cream

Course Dessert
Keyword doughnuts
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 12 doughnuts
Author Anja Burgar

Ingredients

Eggless doughnuts

  • 500 g plain flour
  • 6 TBSP sugar
  • 3 dl milk lukewarm
  • 1/4 cup butter melted
  • 1/4 cup vegetable oil
  • 1 pack dried yeast
  • 1/4 tsp salt
  • pinch of turmeric
  • zest of 1/2 lemon

Orange Pudding Cream

  • 250 ml milk
  • 15 g corn starch
  • zest of 1/2 orange
  • zest of 1/2 mandarine
  • 1/2 tsp vanilla seeds or vanilla extract

Instructions

Eggless Doughnuts

  1. In a small bowl mix dried yeast 1 dl of warm milk and 2 TBSP of sugar. Cover and let sit for 5-10 minutes so the foam starts to form.

  2. Meanwhile, combine flour, sugar, salt, lemon zest and turmeric in a big stand mixer bowl. 

  3. After the yeast has started to foam add it to the flour. Add the remaining lukewarm milk and mix on medium speed for a minute.

  4. Add oil and melted butter and mix for 10 more minutes od medium-high speed.

  5. Cover the bowl with plastic wrap and leave to rise in a warm place for about an hour or until the dough doubles in size.

  6. After the dough has risen roll it out on a lightly floured surface to about 2.5 cm thick (without kneading it whatsoever). Use doughnut cutters to cut out circles or use a knife to cut any desired shapes.

  7. Leave the doughnuts to rise for about 15 minutes.

  8. Meanwhile, heat the oil to 140°C. A good indicator the temperature is perfect is to check with a wooden spoon. If little bubbles start to form around the spoon handle the oil is ready to go.

  9. Place doughnuts top side down in hot oil, but prior to that brush away the flour. A lot of flour will burn your oil and it will not be re-usable. Fry the doughnuts for about 3 minutes covered. When they turn golden, turn them around away from yourself, so you don’t burn yourself! Fry for about 3 more minutes on the other side uncovered.

  10. Transfer the doughnuts to a plate covered with paper towels to drain the excess oil. Transfer to a wire rack and leave to cool.

Orange Pudding Cream

  1. Mix corn starch with 50ml of milk to form a lump-free paste.

  2. Bring the remaining 200ml of milk to a simmer and add the starch mixture. Whisk continuously until the pudding has thickened to a very think mixture. Cover and leave for 10 minutes to cool a bit.

Filling the doughnuts

  1. Pierce the crust of each cooled doughnut with the piping tube and pipe a little pudding into each doughnut. Do not whisk or stir the pudding when transferring it to the piping bag or it will go runny.

What better way to celebrate the Carnival season but with some fluffy and soft eggless doughnuts with orange cream.

Orange Dutch Baby

Orange Dutch baby. Light and airy topped with orange sauce, whipped honey and fresh oranges. It’s made in no time! My favorite Winter breakfast lately because it’s naturally sweet but also fresh at the same time.

Orange Dutch baby. Light and airy topped with orange sauce, whipped honey and fresh oranges. It's made in no time! My favorite Winter breakfast lately because it's naturally sweet but also fresh at the same time.

One of my all time favorite dishes are crépes. Seriously, I used to make them at least once a week. Since little J has egg allergies we had to swith to egg-free. We usually make Amerikan-style pankakes made with banana and add all kinds of flavoring in the dough or on top of the pancakes. J’s favorite – CHOCOLATE 😀

You are wondering why am I blabbing about pancakes when this is a Dutch baby recipe. Dutch baby is also called a German pancake, so here’s where my thoughts come from. Also it basically uses the same ingredients.

Orange Dutch baby. Light and airy topped with orange sauce, whipped honey and fresh oranges. It's made in no time! My favorite Winter breakfast lately because it's naturally sweet but also fresh at the same time.
Orange Dutch baby. Light and airy topped with orange sauce, whipped honey and fresh oranges. It's made in no time! My favorite Winter breakfast lately because it's naturally sweet but also fresh at the same time.
Orange Dutch baby. Light and airy topped with orange sauce, whipped honey and fresh oranges. It's made in no time! My favorite Winter breakfast lately because it's naturally sweet but also fresh at the same time.

I only recently tried dutch baby for the first time. I saw so many amazing photos of Dutch baby but never quite got to try them. And I must say I missed out BIG TIME. And they are sooo easy to make.

One of the reasons why I never tried them was because I didn’t have a cast iron pan. What?! I know, I know… I recently bought one so now I can try some new dishes, yay!!

Orange Dutch baby. Light and airy topped with orange sauce, whipped honey and fresh oranges. It's made in no time! My favorite Winter breakfast lately because it's naturally sweet but also fresh at the same time.
Orange Dutch baby. Light and airy topped with orange sauce, whipped honey and fresh oranges. It's made in no time! My favorite Winter breakfast lately because it's naturally sweet but also fresh at the same time.
Orange Dutch baby. Light and airy topped with orange sauce, whipped honey and fresh oranges. It's made in no time! My favorite Winter breakfast lately because it's naturally sweet but also fresh at the same time.

Okay, back to the orange dutch baby. Oranges and Winter go hand in hand in my book. I couldn’t imagine cold days without some freshly squeezed orange juice or any dessert that includes oranges (or some other citrus). So making an orange Dutch baby is a no brainer. I think I’ll have to make them every Saturday morning. And some banana pancakes for my son 🙂 There’s no way he can watch me eat the Dutch baby and be okay with not having something just as delicious.

This orange Dutch baby has very little refined sugar. Actually, since it includes whipped honey even the light sprinkle of powdered sugar in not necessary. I love a tiny bit, though. The recipe also includes a super easy orange sauce that you can use in other desserts as well. It’s awesome on brownies 🙂

Orange Dutch baby. Light and airy topped with orange sauce, whipped honey and fresh oranges. It's made in no time! My favorite Winter breakfast lately because it's naturally sweet but also fresh at the same time.
Orange Dutch baby. Light and airy topped with orange sauce, whipped honey and fresh oranges. It's made in no time! My favorite Winter breakfast lately because it's naturally sweet but also fresh at the same time.

Have you ever heard of whipped honey? I love it! Whipped honey is nothing but… well, honey that is whipped. Nothing fancy or difficult but totally different to regular honey. Also, if you buy non-pasteurized honey (which I suggest you do) you know it crystalizes. Whipping it makes it runny again without heating it. Let me know if you try whipped honey or my orange Dutch baby in the comments below.

Follow me on Instagram and tag #useyournoodles so I can see your beautiful UYN creations. Also stay in touch on Facebook and Twitter or subscribe to get the recipes directly to your mailbox ♥

Orange Dutch baby. Light and airy topped with orange sauce, whipped honey and fresh oranges. It's made in no time! My favorite Winter breakfast lately because it's naturally sweet but also fresh at the same time.
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Orange Dutch Baby

Orange Dutch baby. Light and airy topped with orange sauce, whipped honey and fresh oranges. It’s made in no time! My favorite Winter breakfast lately because it’s naturally sweet but also fresh at the same time.

Course Appetizer, Breakfast, Dessert, Snack
Keyword dutch baby, easy recipe, german pancake
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 people
Author Anja Burgar

Ingredients

Dutch Baby

  • 3 eggs
  • 2/3 cup milk
  • 1/2 cup flour mix (approx. 1/3 wholewheat flour and 2/3 plain white flour)
  • 1/2 tsp ground cinnamon
  • pinch of salt
  • 3 TBSP clariffied butter
  • 1 orange cut in slices skin removed
  • powdered sugar to taste

Orange Sauce

  • 1 cup freshly squeezed orange juice (approx. 3 oranges)

Whipped Honey

  • 1 cup unpasteurized honey

Instructions

  1. Preheat the oven to 220 °C (425 °F) placing a 25 cm (10 inch) iron pan in the oven to heat as well.

Orange Sauce

  1. Pour freshly squeezed orange juice into a saucepan and bring it to a simmer. Let simmer until the volume is about 1/4 of the initial volume. Set aside.

Whipped Honey

  1. Whip honey on medium-high speed for 10-15 minutes. The honey will become airy and pale white.

Dutch Baby

  1. Mix eggs in a blender on high speed for a few seconds so they start to bubble.

  2. Add flour mix, milk, cinnamon and salt and mix on medium-high speed for another few seconds or until the ingredients are well combined.

  3. Take the pan out of the oven, place over high heat and add clarified butter. Wait until butter is bubbling then add the batter and return to the oven.

  4. Bake for 13-15 minutes. Turn the oven off and leave sit in the oven for an additional 5 minutes. This will keep the Dutch baby bubbly structure.

  5. Take out of the oven and sprinkle powdered sugar over (You can omit this step), top with orange sauce, 1 TBSP of whipped honey and fresh orange slices. Enjoy!

Orange Dutch baby. Light and airy topped with orange sauce, whipped honey and fresh oranges. It's made in no time! My favorite Winter breakfast lately because it's naturally sweet but also fresh at the same time.

Double Chocolate Blackberry Ice Cream Sandwiches

Double chocolate blackberry ice cream sandwiches are a perfect ice cold refreshment for the hot late summer days!

Double chocolate blackberry ice cream sandwiches are a perfect ice cold refreshment for the hot late summer days!

Finally back to blogging. I took a little time of to go to the seaside and spend more quality time with the little one. He was sick a lot this past month and we’re all trying to beat a cold right now. A cold in the summer, that’s new! And awful :/

Since I’ve posted the last recipe my baby has started eating solids. I couldn’t stand looking at his big sad eyes watching us munch over whatever was on the table and the poor thing didn’t get anything. Well, turns out he’s a natural. He never once spits out food and although he doesn’t eat much, he likes everything we give him. Gotta love a good eater 🙂

Double chocolate blackberry ice cream sandwiches are a perfect ice cold refreshment for the hot late summer days!Double chocolate blackberry ice cream sandwiches are a perfect ice cold refreshment for the hot late summer days! Double chocolate blackberry ice cream sandwiches are a perfect ice cold refreshment for the hot late summer days! Double chocolate blackberry ice cream sandwiches are a perfect ice cold refreshment for the hot late summer days!

I could talk baby stuff all day long. You know when people can’t shut up about what their baby has acomplished lately, what she’s eating, how she’s the best in every single way. Well, I’m one of those people right now. I get them now. My old self would hate me so much, but yeah once you’re a parent you can’t do differently 😛
I’m gonna shut up now and go to the good stuf – the blackberry ice cream sandwiches.

Double chocolate blackberry ice cream sandwiches are a perfect ice cold refreshment for the hot late summer days! Double chocolate blackberry ice cream sandwiches are a perfect ice cold refreshment for the hot late summer days!Double chocolate blackberry ice cream sandwiches are a perfect ice cold refreshment for the hot late summer days!

It was kindda hard to get some blackberries. Apparently it’s not a good season this year. But anyways I had this reciipe in my mind for a while now and I did find some, so I could try it. Actually the recipe would work with any berries for that matter. But blackberries are in season now and they are freakin’ delicious! And so are the blackberry ice cream sandwiches.

The cookies are chocolate shortbread, so they might seem too crumbly, but once they are chilled in the freezer, they absorb some moisture and they become softer. Just as I remember ice cream sandwiches from my childhood. I had them often, but they don’t seem to be very popular over here these days. Strange.

I’m gonna be quick today and finish while I still have some peace and quiet 🙂

If you want another simple ice cream recipe check out no churn melon sorbet with basil, it’s one of my favorite summer refreshments!

Have a good one folks!

Follow me on Instagram and tag #useyournoodles so I can see your beautiful UYN creations. Also stay in touch on Facebook and Twitter or subscribe to get the recipes directly to your mailbox ♥

Double chocolate blackberry ice cream sandwiches are a perfect ice cold refreshment for the hot late summer days!
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Double Chocolate Blackberry Ice Cream Sandwiches

Servings 20 sandwiches

Ingredients

Blackberry Ice Cream

  • 600 g blackberries fresh or frozen
  • 1 1/2 cup unrefined cane sugar
  • 1 tsp vanilla seeds
  • 2 eggs
  • 1 cup whipping cream
  • pinch of salt

Chocolate Cookies

  • 225 g unsalted butter
  • 1/2 cup icing sugar
  • 2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1 tsp vanilla seeds
  • pinch of salt

Decoration

  • 150 g semi-dark chocolate
  • bee pollen

Instructions

Blackberry Ice Cream

  1. Heat blackberries, sugar, salt and vanilla seeds in a big sauce pan. Bring it to a gentle boil and cook until the volume has reduced to half. Pass the blackberry mixture through a fine mesh to remove the pits. Leave at room temperature to cool. Then transfer to the fridge until you do the rest of the recipe.

  2. Place eggs in a heat proof bowl. Boil water in a sauce pan and place the bowl over it. The water should simmer and not touch the top bowl. Leave water to simmer on medium while whisking the eggs for 15-20 minutes or until it starts to thicken and get pale yellow. Place the eggs in the fridge for 15 minutes to cool.

  3. Whip the cream to stiff peaks.

  4. Once everything had cooled use a spatula to mix eggs into blackberry mixture. Carefully incorporate whipped cream. Place in an airtight container and freeze for about four hours or until the ice cream is firm, but not completely frozen. 

Chocolate Cookies

  1. Preheat the oven to 180°C and line a baking sheet with baking paper.

  2. Whip butter and icing sugar until fluffy and pale yellow. Add flour, cocoa powder, vanilla seeds and salt and slowly incorporate it in the whipped butter.

  3. Roll the dough 5mm thick and cut out 5cm circles. Move them to the baking sheet and bake for 10-12 minutes. Remove from the oven and transfer to a wire rack too cool.

Assembly

  1. Once the cookies have cooled and the ice cream is firm enough to scoop. Use an ice cream scoop to fill ice cream between two cookies. Other option is to use the cookie cutter. This way place the cookie to the bottom of the cookie cutter then fill it with icecream and cover with another cookie. Plase in the freezer while melting the chocolate.

  2. Place chocolate in a heat proof bowl. Boil water in a sauce pan and place the bowl over it.  The water should simmer and not touch the top bowl.

  3. Dip assembled ice cream sandwiches into chocolate and sprinkle with bee pollen.

  4. Freeze until firm.

Double chocolate blackberry ice cream sandwiches are a perfect ice cold refreshment for the hot late summer days!

Lime Poppy Seed Elderflower Cake Roll

This poppy seed elderflower cake roll is a delicately light spring tea-time treat.

This poppy seed elderflower cake roll is a delicately light spring tea-time treat.

It’s finally here and almost over – the season of elderflowers. I’m in heaven! The smell of those amazing flowers everywhere I go..uhm, so good!

I was thinking about making a cake with elderflowers, but then I changed my mind and challenged myself to make a elderflower cake roll. Weird, but I’ve never made a cake roll. My mum makes amazing cake rolls, so why even bother 🙂 She gave me her cake roll sponge recipe and I tweaked it a little and make a delicious elderflower mascarpone filling. I added lime and poppy seeds to the sponge to make the basic recipe even more yummy 😀

Thanks mom for this super simple recipe!

This poppy seed elderflower cake roll is a delicately light spring tea-time treat.This poppy seed elderflower cake roll is a delicately light spring tea-time treat. This poppy seed elderflower cake roll is a delicately light spring tea-time treat. This poppy seed elderflower cake roll is a delicately light spring tea-time treat.

There are actually (at least) two ways you can scent your filling with elderflowers.

  1. Cooking the cream: That’s a faster way, but it involves cooking. You place elderflowers in a pot and cover it with cream. It needs to cook for about 10 minutes, but the cream should not boil.
  2. Infusing the elderflowers in cream. This method takes longer, but you infuse the eldeflowers in cream and leave it in the fridge for one day and the cream will get a nice scent of elderflowers. So no work at all.

Both of this methods are simple and basically give the same delicious result 🙂

I made elderflower panna cotta a while ago and used the first method, because you’re cooking cream anyway. Panna cotta was sooo good, you should definitely try it! Use a basic recipe and cook the eldeflowers in the cream for ten minutes. Together with some fresh strawberries it’s an amazing no bake dessert for the hot days 🙂

This poppy seed elderflower cake roll is a delicately light spring tea-time treat.

I hope you all have a lovely weekend!

Follow me on Instagram and tag #useyournoodles so I can see your beautiful UYN creations. Also stay in touch on Facebook and Twitter or subscribe to get the recipes directly to your mailbox ♥

Lime Poppy Seed Elderflower Cake Roll

Ingredients

Lime Poppy Seed Sponge

  • 1/2 cup sugar (100g)
  • 1/2 cup all-purpose flour (80g)
  • 4 TBSP ground poppy seeds (20g)
  • 6 eggs
  • zest of one lime
  • juice of 2-3 limes

Elderflower Cream Filling

  • 500 ml whipping cream chilled
  • 250 g mascarpone cheese
  • 1/2 cup honey
  • 2 TBSP lime juice

Instructions

Lime Poppy Seed Sponge

  1. Separate eggwhites from the yolks and beat them until they form a firm peak (When you turn the whisk upside down eggwhites should hold, but the tips should fold back.)

  2. Add sugar and beat for a minute or two.

  3. Add egg yolks and beat them in.

  4. Add flour, poppy seeds and lime zest and use the lowest setting of the mixer to fold it in or use a spatula and do it manually.

  5. Transfer the mixture to the baking tray and bake for 10 minutes.

  6. Remove from the oven. Place a clean tablecloth on a flat surface and place the baked sponge on the tablecloth top side down, leaving the baking paper on. Roll in the cloth.

Elderflower Cream Filling

  1. Cold method: In a big bowl cover elderflower heads with whipping cream and leave to infuse for 24 hours in the fridge. After 24 hours run the cream through a fine sieve to remove the elderflower heads.

  2. Warm method: Place elderflower and cream into a pot and cook on low heat for ten minutes. Don't let the cream boil! Leave to cool to room temperature, then remove the elderflower heads and leave in the fridge overnight.

  3. Both methods:

  4. Whip the cream just befor entirely firm.

  5. Use a fork to cream the mascarope cheese.

  6. Add mascarpone and honey to the whipped cream and use the lowest settng to incorporate it in the whipping cream.

  7. Add lime juice and use a spatula to mix it in.

Assembly

  1. Once the sponge is cool unroll and carefully remove the baking paper.

  2. Juice 2 -3 limes and use the juice to soak the sponge.

  3. Frost with elderflower mascarpone cream and tighly roll.

  4. Leave in the fridge for an hour for easier cutting.

This poppy seed elderflower cake roll is a delicately light spring tea-time treat.

Welcome Baby Chocolate Buckwheat Cookies

The most delicious chocolate buckwheat cookies with wholegrain spelt and buckwheat flour and a tropical twist.

The most delicious chocolate buckwheat cookies with wholegrain spelt and buckwheat flour and a tropical twist.

Hi guys!

I’ve been away for a month occupied by he hardest but the most rewarding job. On April 5th a little baby boy Jernej came to this world and turned our lives upside down. I never knew I could ever love someone as much as I love my baby. Kissing his forehead, massaging his super tiny feet, loving every unconscious smile when he’s sleeping and caressing his soft cheeks…

Although I’m loving every moment spent with him, I never imagined how exhausing and rewarding caring for a newborn is. After a month, I can easily say it was the toughest month of my life, although full of tears of happines and love, it was also filled with frustrations and self-distrust. Total respect to all the moms that have survived this introduction period keeping a clear mind! Saying that, my baby is sleeping well and is not fussy at all, I can’t imagine that being different…

The most delicious chocolate buckwheat cookies with wholegrain spelt and buckwheat flour and a tropical twist.

The most delicious chocolate buckwheat cookies with wholegrain spelt and buckwheat flour and a tropical twist.

When I came home from the hospital I was missing moving and doing whatever around the house. Lying in bed all day is totally not my MO, so I baked some cookies while Jernej was sleeping and took some photos. I named them Welcome baby chocolate buckwheat cookies 🙂 To welcome the cutest baby boy to this world <3

I love having a batch of cookies ready for the sweettooth moments of mine and my husband’s. We LOVE cookies! I’m surprised I don’t have more cookie recipes on the blog. I’ll have to change that, right?

The most delicious chocolate buckwheat cookies with wholegrain spelt and buckwheat flour and a tropical twist. The most delicious chocolate buckwheat cookies with wholegrain spelt and buckwheat flour and a tropical twist.

What I love about butter cookies is, that they are super simple and you can make them in a food processor. They take no time whatsoever, but they taste sooo good! And if you make them with wholegrain flours you add so much nutritional value. In this recipe I used wholegrain spelt and wholegrain buckwheat flour, but you can easily use plain flours.

Lately I became a huge fan of unrefined cane sugar. It’s not a sugar we usually use in baking, so when I first tried it I became obsessed immediately. If you want caramelly taste without making caramel, cane sugar is the solution. I’m telling you, it makes a big difference.

Although plain buckwheat cookies are incredible, they are even tastier with some chocolate and coconut. Plus they look so pretty, don’t they?

I’m out of these cookies and now I’m waiting for elderflowers to bloom to make some Elderflower Cookie Bites with Raspberries.

The most delicious chocolate buckwheat cookies with wholegrain spelt and buckwheat flour and a tropical twist. The most delicious chocolate buckwheat cookies with wholegrain spelt and buckwheat flour and a tropical twist.

Having a lot of work and being exhausted by the continuous feeding and diaper chaninging, I can’t promise I’ll be posting as often as I did before the baby, so bare with me. I’ll get the hang of it and will start posting weekly as soon as I can.

Follow me on Instagram and tag #useyournoodles so I can see your beautiful UYN creations. Also stay in touch on Facebook and Twitter or subscribe to get the recipes directly to your mailbox ♥

Welcome Baby Chocolate Buckwheat Cookies

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 32 cookies

Ingredients

  • 2/3 cup wholegrain spelt flour
  • 2/3 cup wholegrain buckwheat flour
  • 50 g unrefined cane sugar
  • 1/4 tsp vanilla seeds
  • 1/4 tsp baking soda
  • 80 g butter
  • 4 TBSP water
  • dark chocolate
  • coconut flakes

Instructions

  1. Preheat the oven to 180 °C.


  2. Add all ingredients into a food processor and pulse until they form a ball.

  3. Divide the dough in half, half it again and so on, until you get 32 identical pieces. Form bals with your palms.

  4. Place on a baking paper lined baking tray and bake for 15 minutes or until golden. Move them to a wire rack and leave to cool down for at least 10 minutes.

  5. Melt chocolate over a saucepan of simmering water. Dip the bottom half of the cookies in the chocolate and coconut and place on a pre-cooled tray lined with baking paper. Leave in the fridge to set.

The most delicious chocolate buckwheat cookies with wholegrain spelt and buckwheat flour and a tropical twist.