For the dough:
- 1,5 cups of whole-wheat flour
- ¼ cup of safflower oil
- ¼ cup of water
- 3 Tbsp of coconut palm sugar
- Pinch of salt, cinnamon
For the filling
- Half a cup of buckwheat groats grinded into flour (or use readymade buckwheat flour)
- 3-4 Tbsp of cacao powder
- ¼ cup of coconut milk
- Pinch of salt, vanilla
- A handful of dried raisins
Grey rainy days are good for playing around in your kitchen. The warmth of the oven fills the room, the smell of the cookies fills the house. I have experimented with many different oils for baking vegan goods, for some reason safflower oil always turns out best.
In a bowl, combine flour, salt, cinnamon and sugar. Make a well in the center; add oil and water, and stir until the mixture comes together into a rough ball. Lightly knead until just combined. Press the dough to form a disk, cover it and let it rest for about thirty minutes while you make the filling.
For the filling, combine all the ingredients and stir well. It should form a paste that you can shape with your hands but still is quite wet. If it is to dry add a bit more coconut milk. If it is too wet, add a bit more buckwheat flour.
Once the dough has rested, preheat the oven to 200 degrees. Roll out the dough between two parchment papers as thinly as possible. Cut out large circles from the dough and place them on a baking sheet. Wet your hands, form the filling in a long circular shape and place it in the middle of the cookies. Close the cookies with your fingers and press down with a fork the edges of the pillows. Bake for about 30 minutes until the cookies turn golden-brown. Let them cool before serving and sprinkle some powdered brown sugar on top for a small decoration.