Fluffy and crunchy all in one… and wholesome enough to have for breakfast!
No white flour, no white sugar.
2 cups rolled oats
1 cup buckwheat flour
1 cup walnuts, roasted and chopped
1 tsp baking soda
1/2 tsp cinnamon
1/4 tsp sea salt
1/2 cup raisins (or dark chocolate )
3/4 cup honey
1/4 cup nut milk (I used walnut milk, which is made just like almond milk only the walnuts are soaked for 4 hours instead of 8)
4 tbsp butter or coconut oil
Preheat oven to 350 degrees Fahrenheit and bake for 20 minutes
Roast the walnuts on the stove, keeping a close eye not to burn them. Pulse them in a food processor until they’re as fine as flour.
Mix the dry ingredients and then fold the wet ingredients into them. I tend to be a bit lazy about separating the bowls and what not, as well as using mixing devices—I got my (clean) hands all up in there and “folded” the mixture.
Bake for 20 minutes at 350 degrees Fahrenheit. VOILA!
Best when warm! Dip into leftover walnut milk for a the “milk and cookies” comfort we all reminisce about!
Cheers, my friends.