John Myers
Ingredients for 1 servings:
- 200 g wholemeal spelt flour
- 2 tsp baking powder
- 50 g cocoa
- 100 g ground almonds
- 80 g sugar
- 1 packet of vanilla sugar
- 50 ml vegetable oil e.g. rapeseed oil or sunflower oil
- 20 g chia seeds
- 120 ml water
Instructions
Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 55 minutes
vegan, cookies, biscuits
Stir the chia seeds into the water and let it swell for about 30 minutes, stirring occasionally. The mixture will become gel-like. Sift the flour, baking powder, and cocoa powder into a mixing bowl. Add the almonds, sugar, and vanilla sugar. Stir in the vegetable oil and chia gel using the dough hook of a hand mixer or food processor. Then knead with your hands until you have a firm dough. Form the relatively firm dough into small balls (about 2 cm in diameter) and place them on a baking sheet lined with baking paper (I made enough dough for 45 balls; they just fit on one baking sheet). The balls will only rise slightly during baking. Bake in a preheated oven at 180°C (top/bottom heat) for 10 minutes. Glaze the balls if desired. Variations: For a white, cocoa-free version, simply replace the cocoa powder with flour. The almonds can be replaced entirely or partially with desiccated coconut. Nutritional values per ball, if you form 45 balls from the dough: – 53 kcal – 5 g carbohydrates – 1 g fiber – 2 g sugar – 1 g protein – 3 g fat
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