Sweet Buckwheat Coins with Currant Cream Cheese

Ingredients

• 60 g buckwheat whole‑grain flour (4 tbsp)
• 40 g wheat flour type 1050 (3 tbsp)
• 0.5 tsp Baking powder
• 2 Eggs
• 50 g coconut palm sugar
• pinch of salt
• 200 g red currants
• 300 g cream cheese (30% fat)
• 2 tsp Honey
• liquid sweetener

Instructions

1. 1.

   Mix buckwheat whole‑grain flour, wheat flour and baking powder in a bowl.

2. 2.

   Beat the eggs with 2 tbsp hot water, coconut palm sugar and a pinch of salt in a mixing bowl. Whisk with hand mixers for about 3 minutes until creamy.

3. 3.

   Fold the flour mixture into the batter in two portions using a spatula, being careful not to overmix.

4. 4.

   Line a baking sheet with parchment paper and spoon the dough onto it in 8 thick "puddles" with a tablespoon.

5. 5.

   Bake in a preheated oven on the middle rack at 200 °C (180 °C fan or gas level 3) for about 8 minutes. Remove, transfer to a cooling rack and let cool completely in about 20 minutes.

6. 6.

   Meanwhile wash and drain the currants. Set aside 4 large currant clusters. Gently separate the berries from the remaining clusters with a fork into a bowl.

7. 7.

   Whisk cream cheese with honey and season with sweetener to taste. Fold in the currants and spread onto the cooled buckwheat coins. Halve the remaining currant clusters and use them to garnish the coins.