Recipe by @Marie_Shaktini , quality, communication & culinary development manager @Sol Semilla.
Preparation : 20 min.
Cooking time: 15 min.
For 4 small cookies or 2 large ones
STEP 1: INGREDIENTS
- 3 tbsp rice or buckwheat flour
- 3 tbsp. hazelnut powder
- 1 tbsp grated coconut
- 1 tbsp of carob
- 1 tsp baking powder (bicarbonate)
- 1 tbsp coconut sugar
- 1 tbsp raisins
- 1 organic egg or 1 flax egg (1 tbsp of flax and 8 cl of water)
- 1 tbsp of cocoa butter or melted coconut
- 1 tbsp hazelnut or almond puree
- 1 pinch of salt and/or vanilla powder
- A few flaked almonds or crushed hazelnuts for the topping
STEP 2: RECIPE
In a bowl prepare the flax egg, i.e. 1 tbsp of flax seeds (ground) & 3 tbsp of water or vegetable milk and leave in the refrigerator so that the flax gels.
In a mixing bowl, pour the dry ingredients and mix well, pour in the flax egg (or organic egg), the hazelnut puree, the coconut/cocoa oil.
Place in the oven for about 15 min at 200°C until the edges of the cookies are golden.
