John Myers
Ingredients for 1 servings:
- 125 g almond flour
- 40 g flour (coconut flour)
- 1 tsp oat flour or lupin flour, from the health food store
- 50 ml maple syrup, or 40 ml agave syrup
- 30 g oil (coconut oil)
- 1 pinch of salt
- 1 pinch of vanilla
- some water, approx. 30-40 ml
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes
Lactose-free, gluten-free, cholesterol-free, refined sugar-free, purely plant-based in 30 minutes.
Knead the ingredients into a dough and add enough water until it feels like shortcrust pastry. Then roll it out between plastic wrap (I use a cut-open freezer bag that I reuse several times), and cut out shapes. The dough is more crumbly than shortcrust pastry, but with kneading and patience, cookies can be baked quickly. Bake at 165 degrees Celsius (325 degrees Fahrenheit) for about 15 minutes, but it can take longer. It’s best to stay with them and wait until the cookies are lightly browned. Let the cookies cool on a rack and store in a container or use them later. Using lemon juice instead of water and lemon zest makes lemon cookies. Adding honey and gingerbread spice makes them Christmas cookies. Of course, you can also make the cookies less sweet and replace them with icing; you can also get them from whole cane sugar at health food stores, or make your own in a coffee grinder, spread on top, and decorate. With these cookies, creativity knows no bounds. Makes about 20 medium-sized cookies. The dough can also be frozen raw or baked.
Facebook Comments