Quick and Easy Version
1 1/3 cup flour, used sprouted buckwheat flour
1/4 cup sugar, used unrefined coconut sugar
1 tablespoon baking powder, aluminum free
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup currants (optional) (try cranberries and orange zest for a variation)
1 tablespoon ground flax
3 tablespoons water
1/2 cup milk, used oat milk
1 tablespoon Apple Cider Vinegar

1/4 cup coconut oil

Mix water and flax until creamy.  Mix all dry ingredients, except currants.  With two knives cut coconut oil into dry ingredients until pea-sized clumps are formed. Add currants.  Gently mix all wet ingredients together.  Form into a ball and spread over floured surface about 1/2" thick.  Cut into triangles.  Place on parchment lined baking sheet.  Brush tops with milk and sprinkle with coconut sugar.  Bake at 425 degrees for 12 minutes.  Cool before eating, if you can wait that long!