John Myers
Ingredients for 1 servings:
- 500 g vegetable margarine
- 300 g erythritol (sugar substitute)
- 100 g almond butter
- 600 g buckwheat flour
- 5 g cinnamon powder
- 3 g salt
- 3 g lemon flavoring or lemon zest
- 5 g vanilla flavor
- 150 g desiccated coconut
Instructions
Working time approx. 1 hour 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 12 minutes; Total time approx. 1 day 1 hour 42 minutes
Lactose-, egg-, milk-, fructose-, gluten-free, vegan, suitable for diabetics
All ingredients should be at room temperature. Mix the margarine, almond butter, erythritol, salt, lemon, and vanilla until smooth. Mix the flour with the cinnamon and add to the mixture. Slowly knead into a dough. Chill the dough overnight. The next day, let the dough stand at room temperature for 2-3 hours. Then knead lightly by hand. Divide the dough into portions (approx. 100 g) and roll into approximately 3 cm thick bars. Moisten the bars slightly if necessary (with a damp kitchen towel) and roll in the desiccated coconut, pressing the coconut down firmly. Cut or cut the bars into approximately 1 cm thick slices. Place them on baking sheets lined with baking paper, leaving about 2 cm between each slice. Bake the coconut coins in a preheated oven at 170 °C (top/bottom heat) for approximately 10-12 minutes, depending on the oven and the desired color.
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