If you have tasted paximadia ( ‘παξιμάδια’ )a popular greek biscotti during your summer vacation in Greece, you would have grown fond of these twice baked biscuits, traditionally made on whole wheat. You would also notice, paximadia are consumed more frequently than any other Greek sweet – and lord knows, Greeks make some amazing sweets.
You can eat paximadia in different ways, dunked in coffee or tea, or perhaps allowed to soften in the greek salad dressing of tomatoes,, olive oil and oregano.
This particular recipe, is akin to the paximadia made in the 50’s in rural Greece, where the traditional eating habits became the model to the Mediterranean Diet. Paximadia are a crunchy cookie, double baked and made on spelt and buckwheat flour adding a wholesome deep flavour, olive oil, freshly squeezed orange juice, sesame seeds and freshly ground cloves.
Equally as popular are The Almond, Orange and Mastiha Paximadia also made just as frequently in modern Greek homes. The whole wheat is replaced with white flour, eggs and butter in that particular recipe.
You can make your greek paximadia your own by adding your preferred flavouring. Paximadia recipes usually will include Anise seeds, ground cloves, mastiha, vanilla essence or even ouzo.
I do hope you try these paximadia, a tasty simple greek cookie with wholesome and few ingredients. They are also ideal if your fasting, high in fibre, make a guilt free snack and loaded with nutrients. If you would like to make these paximadia gluten free, head down to the recipe for advice on how to make them gluten free paximadia.
If you have a little sweet tooth, add a quarter of a cup of your sugar choice. I tend to make them as is.
What Makes These greek παχιμαδια Different to Other Recipes
Spelt one of the key ingredients to these biscotti, is a good source of dietary fibre, protein ( more so than other wheat ), the grain is more water-soluble than wheat and makes it easier to digest.
Buckwheat also labelled as the world healthiest flour, is a good source of B vitamins, minerals such as manganese, magnesium, zinc, iron and folate. As buckwheat is a seed not a flour, it makes for a healthier gluten free alternative to the highly processed typical gluten free flours.
An Authentic Greek Paximadi ( Mediterannean Diet Friendly ) a staple in Greek homes. If you have a love afair for paximadia then this authentic recipe, egg-free, refined flour free, unsweetened and flavoured with the wholesome deep flavour of spelt, Buckwheat and almonds. An exceptional guilt-free snack, have with coffee or tea or with cheese, olives and tomato. They also make a great fasting biscuit.
- 3 oranges to make 1 cup freshly squeezed orange juice
- 1/2 cup pure olive oil
- 1 teaspoon ground cloves
- 1/4 cup almonds
- 2 cups wholemeal spelt flour
- 2 cups buckwheat flour
- 1 tablespoon baking powder
- Squeeze the oranges to make 1 cup of juice.
- Roughly chop the almonds.
- Sift the flours together with the baking powder.
- In a deep bowl, add the olive oil, juice, cloves and mix together.
- Gradually add the sifted flours. Remove from the bowl and knead until smooth.
- Your dough will be slightly sticky, this is due to the buckwheat. Read the notes for tips on how to handle when kneading.
- Transfer onto greaseproof paper baking tray.
- Due to the kind of flours used, pre-cutting is not done at this stage.
- Bake for 20 minutes ( depends on thickness of your logs ) at 180 degree Celsius.
- Allow to cool completely.
- Cut diagonally carefully, when cool. If they are still warm, they may crumble a little.
- Bake again at 140 degree Celsius for 20 minutes or until cooked through.
I have attempted to use bottled orange juice, and perhaps the acid in the juice isn't active but the end result is not the same. Freshly squeezed orange juice from oranges yield the best results.
Paximadia can be flavoured in many different ways. Instead of cloves you could use, anise seeds, cinnamon, mastiha, vanilla essence or ouzo.
To make these paximadia gluten free, substitute the spelt with Buckwheat. Buckwheat on its own is trickier to work with. The dough will be sticky, so when rolling into a log cover the dough with non-stick baking paper and roll. Also, dust the working surface, and your hands with flour as your rolling into shape. When your nearly done, roll with the baking paper underneath and transfer the dough and baking paper onto baking dish.
Allow the log to cool completely before cutting into diagonal pieces.
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Amount Per Serving: Calories: 66Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 42mgCarbohydrates: 8gFiber: 1gSugar: 2gProtein: 1g
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We have these in our home as well. Have a long shelf life too so also make a great back up cookie.