Buckwheat

I've known for years that I have a wheat allergy.  Recently we learned that Jeremy is sensitive to wheat and gluten.  We are now in the process of changing all of our cooking over to being wheat and gluten free.  This is a process :)  Buckwheat is the newest step in this process for us.  Buckwheat flour is wheat and gluten free.  I've learned that buckwheat is actually a fruit seed that is similar to rhubarb.  It is highly nutritious, high in fiber, and shown to lower cholesterol.

Buckwheat Pumpkin Cookies

• 1 stick softened butter
• 1 1/4 cup brown sugar
• 2 eggs, beaten
• 1TBS baking powder
• 1 1/2 cups buckwheat flour
• 1 1/2 cups canned or mashed pumpkin
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp salt
• 1/4 tsp ginger
• chopped walnuts or chocolate chips (optional)

Preheat oven to 400.  In a large bowl, combine the butter and sugar and mix until creamy.  Add the eggs and pumpkin and mix to blend.  In a separate bowl, combine the dry ingredients, then sift them into the pumpkin mixture.  Stir to blend, add the nuts or chips and stir again.  Drop the batter by spoonfuls onto a cookie sheet.  Bake for approximately 15 minutes.