Ingredients for approximately 20-25 pieces

200 gr Mulino Marello buckwheat flour

50 g organic chestnut flour

30 g organic hazelnut flour

Half a sachet of baking powder made with bicarbonate of soda and cream of tartar

50 ml rice oil

Approximately 100 ml of water

1 tablespoon organic coconut sugar

Approximately 50 g of minimum 70 percent dark chocolate

1 teaspoon organic coconut oil

Organic shelled walnuts to taste

Procedure

Start from the pastry. Mix together the flours, natural yeast, coconut sugar and add water and oil until you obtain an easily workable mixture. Form balls, crush them, place them on the baking tray and cook in the oven at 180 degrees for about 20 minutes until the biscuits have hardened. Let them cool. Separately, melt the chocolate together with the coconut oil in a bain-marie and mix them together. Pass the icing obtained on the biscuits, complete with the walnuts. Let the chocolate cool and solidify in the refrigerator.

Most of the biscuit recipes found on the web are simple recipes ideal for breakfast. However, a biscuit can also be delicious and become a perfect dessert or a pastry to accompany a tea perhaps in the company of relatives or friends. Always remaining genuine, always remaining gluten-free, always without the need for ingredients such as eggs, milk, butter or refined sugar.

The chocolate coating makes everything extremely tasty, the walnut gives crunchiness, but the real surprise is the shortcrust pastry. One would expect a neutral flavour, a classic shortcrust pastry, but instead the rustic flavor of buckwheat emerges, the sweet and particular note of chestnut and the taste of dried fruit.

These biscuits are very nutritious, rich in fiber and vegetable proteins, antioxidants and iron. Try pairing a warm rosehip herbal tea with lemon, rich in vitamin C, to optimize the assimilation of this important mineral.

Save this recipe even just for the shortcrust pastry which lends itself to being a perfect base for an apple tart or classic breakfast biscuits.

Article by Dr. Isabella Vendrame - food coach psychologist, writer and popularizer.