My Happiness Jar

My Husband will clean the Chicken-coop and dinner dishes for cookies. He found this recipe and it works perfectly. I’m on a month-long detox, no sugar or wheat. These cookies are made with buckwheat and organic sugar. Yes I tried one! They are delicious. Recipe for Brookies


Making Bread from Scratch

Giant Chocolate Chip cookies made with olive oil, sugar, molasses, handmilled stone ground buckwheat, white wheat, and okara.
Giant Chocolate Chip cookies made with olive oil, sugar, molasses, hand-milled stone ground buckwheat, white wheat, and okara.

Making Bread from Scratch

Washed and dried soft white wheat and buckwheat for cookies and flat bread. I will also being adding soy flour made from okara, dried left over pulp from making soy milk. Hand milling is a workout. I usually listen to radio and drink tea. Takes about an hour to grind enough grain for flour that will feed two people for the week. I find great comfort knowing what is in my bread. Also if I don’t wash the grain my skin gets really itchy. I figure there is some kind of substance even on organic grain to prevent mold and fungus which triggers an allergic reaction.

Red Ass Rhubarb and Raspberry Wine


Rhubarb and Raspberry wine (2013) while grinding buckwheat groat for buckwheat sugar cinnamon cookies. A perfect way to spend midday before the weekend hits us. See that mason jar there on the counter? That’s how I bottle my homemade wine, wine bottles are so snobby! Wine recipes are coming up real soon. After hand milling and sifting my buckwheat groat, I add some dried organic soya pulp, that I stoned ground, hand-milled real fine, left over from making tofu called okara instead of the “wheat” flour. Also I add an egg to help the mess stick together. You can follow this recipe though, it turns out okay. Make it your own and start experimenting with different ingredients.

I like to roll the dough ball in sugar and press out with a fork before baking.

Makes 2 dozen cookies

1/2 cup (1 stick) butter, softened

1/3 cup sugar

1/4 teaspoon salt

1/2 teaspoon cinnamon

1 teaspoon vanilla extract

1/2 cup buckwheat flour

1/2 cup flour

1/3 cup if you want of nuts, dried fruit, what ever is your fancy.

* In a roomy mixing bowl, cream sugar and butter, using the back of a large spoon.

* In another bowl mix together flours and other dry ingredients, add wet mixture to dry, I use my hands after the wet has turned lumpy after mixing with flour. Move dough onto parchment paper roll into a 2 inch diameter log, wrap and store in the fridge for a 3-4 hours, until it’s firm enough to handle.

* Heat the oven to 350 degrees. Slice log into at least 1/2 inch rounds. Size of cookie will determine cooking time.

* Bake for 16 to 20 minutes, set timer for 16 minutes and check bottom edges, buckwheat doesn’t brown easily. I usually go the full 20 minutes because I like crispy cookies.