This is the adapted "Betty Crocker" recipe that we used.
1/2 c. organic blue agave syrup
(by Wholesome Sweetners
- there's a reasonably priced one at Trader Joe's)1/2 c. maple syrup
1 c. shortening (I have been using Spectrum shortening
as it is palm oil instead of soybean oil, but now Whole Foods brand 365 is making a cheaper version of palm oil shortening)1 t. vanilla
1 large egg (or, 1 1/2 t. egg replacer mixed with 2 T. rice milk)
2 1/2 c. buckwheat flour
(fine milled; I like Hodgson Mills)1 t. baking soda
1 t. cream of tartar
1 t. xanthan gum
(necessary to help the dough stick together, since it is gluten-free)(1) Beat the syrups, oil, shortening, and egg with an electric mixer until combined.
(2) Add the flour, baking soda and cream of tartar. Stir with a wooden spoon.
(3) I skip chilling my dough because I think the shortening I use works better at room temperature.
(4) Roll out on a cutting board with lots of buckwheat flour (dough will be a little sticky, but with quite a bit of flour it should be easy to handle). Roll them fairly thick; I like about 1/2" thickness...I think it helps them taste more cake-like.
(5) Cut out shapes, bake at 350 degrees for about 8-10 minutes.
(6) Cool, then frost if you wish.
We made our frosting using some of the palm-oil shortening, organic pure cane powdered sugar from Trader Joe's, vanilla, and a little rice milk.
