Chocolate, Cranberry and Buckwheat Cookies by Calgary Avansino
Photograph © Kristin Perers.
These Chocolate, Cranberry and Buckwheat Cookies by international wellness guru & Contributing Editor to British Vogue Calgary Avansino are the perfect balance of healthy indulgence. Filled with wholesome ingredients like Aduna Super-Cacao, and a good helping of chocolate, they are a treat for the whole family to enjoy. Calgary recommends doubling the mixture and freezing half for a rainy day.
Makes about 24
25g Aduna Super-Cacao Powder
125g buckwheat flour
1⁄2 tsp Himalayan salt
1⁄2 tsp baking soda
120g dark chocolate (70 per cent cocoa solids), roughly chopped
160g coconut sugar
4 tbsp coconut oil, melted
2 medium eggs
1 tsp vanilla extract
80g dried cranberries
10g shelled hemp seeds
- Combine the buckwheat flour, cacao, salt and baking soda in a medium bowl and mix thoroughly. Set aside.
- Put the chocolate in a small heatproof bowl and sit it above a pan of simmering water without letting the bottom of the bowl touch the water. Allow the chocolate to melt, stirring occasionally.
- In a food processor, blend the coconut sugar with the coconut oil. Add the eggs one by one, then add the vanilla extract and finally the melted chocolate. Mix until just combined.
- Add the chocolate mix to the dry ingredients and mix with a rubber spatula. Then fold in the dried cranberries and mix until combined.
- Preheat the oven to 180°C/gas 4 and line a baking sheet with baking parchment.
- Place the mixture in the fridge for 20 minutes to cool down. Once the dough has cooled a little, you are ready to bake.
- Drop tablespoons of the sticky chocolate mix on the prepared baking sheet, leaving 5cm between each cookie, then sprinkle with hemp seeds.
- Bake for 10 minutes, then remove from the oven and let them cool on the baking sheet for 5–8 minutes before transferring to a wire rack. The cookies will feel quite soft when they first come out of the oven but will firm up when they cool down.
- Once cooled, the cookies can be kept in an airtight container at room temperature for up to 5 days.
Recipe taken from KEEP IT REAL by Calgary Avansino. Hodder & Stroughton 2016.
Recipe by Calgary Avansino.