Blueberry Buckwheat Tea Cookies.jpg

Blueberry Buckwheat Tea Cookies

Buckwheat is often thought of as a grain, but it is actually a pyramid-shaped fruit seed from the plant Fagopyrum esculentum. Buckwheat has a nutty taste and is sold as the seed itself and as flour. When shopping for buckwheat (both seeds and flour), it is best to purchase unhulled buckwheat, as compared to hulled buckwheat. Unhulled buckwheat contains more nutritious benefits than hulled due to the presence of nutrients and fiber from unhulled seeds. When hulled, nutrients and fiber are stripped.

Buckwheat is rich in quercetin and rutin - two flavonoids. Research suggests flavonoids are beneficial for their anti-inflammatory, anti-oxidative, anti-mutagenic and anti-carcinogenic properties. They are found in fruits and vegetables, grains, tea, wine, flowers, roots and stems. Research suggests quercetin and rutin act as antioxidants and promote healthy blood flow and protect against excessive blood clotting and oxidation of low density lipoproteins (LDL). In other words, when LDL molecules react with free radicals, they become oxidized LDL molecules. Research suggests oxidized LDL molecules can trigger inflammation and ultimately create plaque buildup in arteries.

Enjoy!

Yield: 16
Author:

Blueberry Buckwheat Tea Cookies

prep time: 1 H & 40 Mcook time: 12 Mtotal time: 1 H & 52 M

Ingredients:

Blueberry Filling:
  • 2 cups fresh blueberries (can also be frozen) 
  • 2 tablespoons powdered sugar 
Dough:
  • 1 stick unsalted butter, softened
  • 1 egg
  • 3/4 cup powdered sugar
  • 1 teaspoon vanilla
  • 1 cup whole grain buckwheat flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder

Instructions:

Blueberry Filling:
  1. In a medium saucepan, add the blueberries and cook on medium-low heat. 
  2. Cook until blueberries are broken down (about 15 minutes for fresh blueberries, 20-25 minutes for frozen blueberries).  
  3. Add 2 tablespoons of powdered sugar and mix well. Cook for another 5 minutes on low heat. 
  4. Set aside and let blueberry filling cool.  
Dough:
  1. Preheat the oven to 350 degrees. 
  2. Line a baking sheet with parchment paper and set aside. 
  3. In a bowl, mix together the softened stick of butter, egg, powdered sugar and vanilla. 
  4. Once well incorporated, mix in the buckwheat flour, salt and baking powder. Mix until well incorporated. 
  5. Scoop the dough out and create a ball. The dough will be a little sticky. Wrap the dough ball in plastic wrap and place in the fridge for 1 hour. 
  6. After 1 hour in the fridge, roll the dough into 1-inch balls. 
  7. Make an indentation in the center of the ball with your thumb. 
  8. Fill the well with the blueberry filling. 
  9. Place in the oven and cook for 10-12 minutes, or until the cookie is slightly squishy.  
  10. Let cool. 
  11. Once cool, sprinkle with powdered sugar. 
  12. Enjoy! 
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