Peppi Noms

 

I love these. I love the combination of dark chocolate & pepitas; the pomegranate seeds give the cookies an extra crunch.  

This recipe was designed specifically to be made with Bakers' Magic gluten free flour. The finished baked product will not be the same if you use another gluten free flour and you will need to adjust the recipe, particularly if the flour you're using contains rice flour.

Ingredients 

125 g Butter (melted)

150 g Brown sugar

200 g Bakers' Magic Gluten free flour

100 g Buckwheat flakes*

1/2 tsp Baking powder

100 g Dark Chocolate chips

50 g Pepitas

30 g Freeze dried pomegranate seeds

30 g Water

 Buckwheat flakes are available from Sunnybrook Health & Healing. They have an online store & ship products worldwide.

Method

Preheat oven to 170 C.

Line 2 trays with baking paper.

Mix together the dry ingredients in a mixing bowl. 

Melt the butter, mix in the water to the melted butter.

Pour the melted butter mix into the dry mix & stir to combine. 

Take a large teaspoon of the mixture, roll it into a ball & put it on the tray.

Squash the ball a little.

Bake at 170 C for approximately 15 mins.

Allow to cool before eating.

The mix will make approximately 39 noms if ~20 g of dough per nom is used.