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Biscuits vegans & sans gluten façon "Ginger Bread" Maca & Lavande Sol Semilla

Vegan & gluten-free cookies "Ginger Bread" style Maca & Lavender

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.

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Organic Maca - Powder

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