Avevo voglia di biscotti al cocco... considerato che questo tipo di biscotto in versione vegano è difficilissimo da trovare, me lo sono inventato, come si suol dire, di sana pianta. Esperimento riuscito!! . whole wheat flour
50 gr.
blanched almonds 50 gr. Salted Peanut
100 gr.
coconut flour 150 gr.
80 g of fructose. soy yogurt
120 ml. soymilk drynk
9 tablespoons of sunflower oil 1 teaspoon baking
Preparation: after finely chopped (with the grinder), dried fruit, I added the flour, baking soda and fructose . In a bowl, I put the oil and yogurt and I added a little at a time previously mixed ingredients, adding of course the soy milk. After I mixed the whole 15 minutes left in the fridge. Then I turned on the oven to 180 degrees in the meantime that I stretched the dough is warmed to a height of about 7 to 8 mm because I like them soft, then the molds I made several little hearts, they have not been very precise but the taste is really pleasant, ahh I forgot I have cooked for about 20 minutes, then clearly depends on the oven that is used, however it is recommended that attention to the area and whether the case should turn them upside down if too much color on one side.
0 comments:
Post a Comment