100ml
rice flour
100ml gluten-free oat flour
100ml
buckwheat flour
2
tbsp maca powder
2
tbsp mesquite powder
1
tsp baking powder
2
tbsp chickpea flour
2
pinches of sea salt
150ml
coconut sugar
125ml
coconut oil
In a mixing bowl, mix together the dry
ingredients. Melt the coconut oil on a low heat and add it to the flour mix.
Mix into a dough with your hands. Form the dough into two long rolls and put
them on a baking dish (with some baking paper). Flatten the rolls slightly. Bake
in the oven on 175 °C (fan) for 15 minutes. Take the dish out of the oven and
cut the rolls diagonally into cookies. Leave them to cool completely on the
baking dish. (It’s important to let them cool as to set properly)
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