>> 1 cup buckwheat flour
>> 1/8 cup pine needle powder
>> 1/2 cup sugar (date sugar or other sugar of your choice)
>> 3 tablespoons olive oil
>> 5 tablespoons water
>> 1/2 teaspoon baking powder
>> 2 tablespoons currents
Put all ingredients except the currents into a food processor and process until ingredients are thoroughly mixed.
Place the mix out onto parchment or wax paper. (It will be a bit crumbly). Knead in the currents and continue kneeding until the dough softens. Do NOT add more liquid unless kneading doesn’t soften the mixture thoroughly; only then, add 1 tsp water at a time as required.
Flatten the dough, then place another sheet of parchment paper or wax paper on top. Roll the dough to about 1/8" thick.
Use a cookie cutter cut dough and transfer onto a well-greased baking sheet.
Bake at 355 F for about 13 minutes. Be sure to watch them at the 10 minute mark to ensure they do not overbake.
Let them cool on the baking sheet. They might seem a little soft at first, but they’ll get crisper as they cool. Recipe courtesy of David Leonhardt, owner of The Happy Guy Marketing.
Wild Edibles in Recipe:
Wild Fungi in Recipe:
Edible Trees and Shrubs in Recipe: Eastern White Pine
Recipe Category: Desserts and Snacks
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