Preheat oven at 180C and line tray with greaseproof paper.
Mix 1 cup Buckwheat Flour, 3/4 cup sugar, 1/4 cup coconut flour, 1/4 tsp xanthan gum, 1 tsp baking powder, 1 cup desiccated coconut, 1/4 cup sesame seeds, 1/3 cup sunflower seeds, 1/2 cup rolled quinoa, 1/2 cup sultanas and 1/2 cup diced, dried apricots in a large bowl.
Heat 1 tbsp vegetable oil in large frying pan over medium heat. Add 1 chopped onion, 2 crushed garlic cloves, 2 tsp grated ginger, 1 tbsp coriander, 1 chopped red chilli, and cook for 4 minutes or until golden.
Stir in 400g chopped tomatoes and 2 tsp fish sauce. Cook for 5 minutes or until slightly thickened. Set aside to cool.
Preheat oven to 176C with the rack in the middle. Prepare cookie sheet with parchment paper.
In a large bowl, mix together 1 cupBesan Flour, 1 cup rice flour, 1 tsp baking soda, 3/4 tsp fine sea salt, 1/2 cup almond butter, 1 tsp vanilla extract, add some sweetness to taste, and 3/4 cup light unsweetened coconut milk.
Taste the batter and add more sweetener if desired.