Roasted Oat Cookies

This recipe originates from the Swedish author Selma Lagerlöf’s home, Mårbacka, where she ran a small flour mill business for roasted oat flour (”skrädmjöl” in Swedish). If you cannot get hold of roasted oat flour, you can use ordinary oat flour. Here is my vegan version of ”Mårbackakex”.

500ml roasted oat flour (”skrädmjöl” in Swedish)

100ml buckwheat flour

100ml hemp seeds

2 tsp baking powder

100ml coconut oil (melted on low heat)

50ml agave syrup

In a bowl, mix together all the dry ingredients. Mix well. Add the melted coconunt oil and the agave syrup and mix together with your hands. For a firm ball. Let it rest in the fridge for about 30 minutes. Roll the dough out and cut out the round cookies with a cookie cutter (or a glass). Put the cookies on a baking sheet, prick with a fork, and bake in the oven on 200 degrees C (fan) for about 7 minutes.