Recipe by @Marie_shaktini , communications manager at Sol Semilla.
Preparation : 10 min.
Resting time: 20 min.
For about ten biscuits
STEP 1: INGREDIENTS
- 1 tbsp. of Maca powdered
- 50g Buckwheat flour
- 20g Tigernut flour
- 10g Coconut flour
- 20g coconut sugar (4 dates or 10g carob to replace the sugar)
- Grated fresh ginger (3cm)
- Fresh grated turmeric (3 cm)
- 1/2 tsp ground cinnamon
- 1 tbsp chia seeds
- 20 cl of water or vegetable milk
- 2 tbsp almond (or hazelnut) puree
- 1 tbsp of raw cocoa butter
STEP 2: RECIPE
- In a saucepan, pour the chia seeds and the water or milk, heat for 3 minutes and leave to swell for at least 10 minutes with the heat off.
- In a blender or bowl, mix the dry ingredients (flours, Maca , spices and sugar/dates/carob) add the water then stir well, melt the raw cocoa butter (ideally in a bain-marie) and pour the melted butter into the dry preparation, the almond puree and finally the chia seeds and their liquid (replaces the texture of the egg).
- Mix everything in a blender until you obtain a paste.
- Form balls, spread on baking paper in the shape you want, add the lavender flowers...
- Place in the oven for 4 hours at 90°C for gentle cooking or 40 min at 120°C.
- Let cool in the refrigerator for at least 1 hour before serving.
