Vegan Heart Biscuits
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 125 g almond flour
- 40 g flour, (coconut flour)
- 1 teaspoon oat flour, or lupine flour, from the health food store
- 50 ml maple syrup, or 40 agave syrup
- 30 g oil, (coconut oil)
- 1 pinch (s) salt
- 1 pinch (s) vanilla
- some water, approx. 30-40 ml
Print Recipe
Pin Recipe Instructions
- Knead the ingredients into a dough and add enough water until it feels like a shortcrust pastry. Then roll it out between a plastic sheet (I`ll use a cut open freezer bag that I use several times) and cut out shapes.
- The dough is more crumbly than shortcrust pastry, but with kneading and patience, biscuits can be baked quickly.
- Bake at 165 degrees for approx. 15 minutes, it can also take longer. It`s best to stick with it and wait until the cookies are lightly brown. Let the biscuits cool on a wire rack and store or process them in a tin.
- With lemon juice instead of water and the zest of a lemon, it becomes lemon biscuits.
- With honey and gingerbread spices, it`s Christmas cookies. Of course you can make the biscuits less sweet and with icing instead, you can also make, coat and decorate them yourself in the health food store from whole cane sugar or in a coffee grinder. When it comes to biscuits, it means creativity without limits.
- Makes about 20 medium-sized biscuits.
- The dough can also be frozen raw or baked.
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