Buckwheat flour is gluten free, so these gingerbreads are a perfect snack if you have gluten intolerance. But they taste delicious also for everyone else.

  • 75 g + 250 g raw cane sugar
  • 125 ml water
  • 0,5 tsp Himalayan salt
  • 125 g coconut oil
  • 0,5 tl ginger powder
  • 0,5 tl cardamom
  • 1 tl cinnamon
  • 1 tl clove
  • 75 g sour cream
  • 1 egg white
  • 620 g raw buckwheat flour
  • 1 tl soda
  • 0,5 tl citric acid

Melt the smaller quantity (75 g) of sugar and gently caramelize it on a low heat for 7 min. Avoid burning, it can leave a bitter taste! Lift the pot from the heat and carefully add the boiling water. Avoid hot sugar splashes. Mix!
Add the rest of the sugar and cook it to a syrup. Then turn the heat off.

Add salt and spices to the hot syrup. Add coconut oil and mix thoroughly. Then cool the mixture down a bit and add sour cream and egg yolk. In a separate bowl mix together flour, soda and citric acid. Sieve it to the previous mixture and knead the dough until its even. Leave the dough in a fridge for 12 hours.

Before rolling the dough let it warm up on a room temperature. Use your favorite gingerbread forms to cut out preferable shapes. Heat the oven to 190 °C (374 °F) and bake the cookies for 7 min. Observe the cookies with a close eye and take them out when they are done.