For people who have issues with wheat, buckwheat is a great alternative. Although the name is slightly deceiving, buckwheat actually is not made out of wheat. They call it a pseudowheat and the part we eat are the seeds. When these seeds are finely grinded, you get buckwheat flour. I would not recommend using it for pizza dough or bread, as it doesn't rise that nicely, but it is great for cookies and cakes (and gluten free for the enthusiasts).
Although I have been using buckwheat flour for a while, this was a new recipe to try out. And I can tell you, it is delicious! It's hard to keep yourself from eating the batter, it's just so good. And most of all, it's free from refined sugar or refined butter. So what's not to like?
3/4 cup of buckwheat flour
2 heaped tea spoons baking powder
1 heaped spoon raw cacao powder
1 large pinch of salt
1/4 cup of grated coconut
1/2 cup of coconut oil
1/2 cup of raw honey (or agave syrup)
50 grams of chopped extra dark chocolate.
Pre-heat the oven to about 175 C. Mix the dry ingredients in a bowl and mix the wet ingredients in another bowl. I actually heated the coconut oil to a real oil, but if you have spreadable coconut oil you can use that too. Put all the ingredients together and add the chopped dark chocolate. Create little piles of the dough on a baking tray with baking foil. Put it in the oven for about 15 minutes and you're done! Enjoy!