Sunday, March 24, 2013


Buckwheat farinetta is a wonderful help for insulin resistance.  They contain D-Chiro-Inositol, which is helpful, especially if you have PCOS.

I buy the farinetta, which is the outer hulls of buckwheat, from Minn-Dak growers on the web.  I freeze the farinetta, and when the cookies are made, I freeze the cookies.  They are delicious, and balanced in protein and carb.  The cookies hardly even disturb my blood glucose.


3 C buckwheat farinetta
1 tbs baking powder
1 tsp salt
4 tsp cinnamon
1/2 c flax meal
3 tbs stevia
2 eggs
2 cups water, enough to make a stiff batter
2 tsp vanilla extract
2 c blueberries, frozen
6 scoop vanilla whey protein
10 tbs chia seed
1 1/2 c no sugar applesauce
2/3 c extra virgin coconut oil

Preheat oven to 300F.

Combine water, eggs, vanilla, chia seed, applesauce and coconut oil.

Mix farinetta, baking powder, salt, cinnamon, flax meal, stevia, whey protein.
Add frozen blueberries to dry ingredients and mix.

Combine liquid and dry ingredients.  Batter should be stiff but not dry.

Drop by 1/4 c measure on greased cookie sheet.  Bake for 35 minutes.  Cool and freeze.

Makes 30 cookies.  Fat 9 gm, Carbs 16 gm, Protein 13 gm, Fiber 6 gm.  Calories 201.

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