COCONUT & SPELT COOKIES
Spelled is one of the oldest known cereals in history, compared to other cereals, spelled has a lower caloric intake, in fact it provides only 335 Kcal per 100 grams.
Spelled flour is rich in proteins (15%), B vitamins and is important as it also contains methionine, an essential amino acid. The nutritional value of this flour is high.
A diet based on products derived from spelled is particularly suitable for those who do not digest bread, pasta or other products made from hard or soft wheat, but not for celiacs, as it contains gluten.
Spelled flour is mainly used for the production of pasta and bread. It can be used as a substitute for wheat flour to give more flavor and aroma to bread and baked goods that we intend to cook.
To look for the characteristics and the particular flavor of spelled, it is necessary to take wholemeal flours, otherwise what makes this seed characteristic is lost.
- Glass bowl;
- Graduated jug;
- Silicone spatula;
- Electric whisk;
- Formine tonde;
- Coconut sugar;
- Coconut oil.
- Spelled flour.
INGREDIENTS for about 16 cookies, diameter 6,5 cm:
- 75 g cashew butter (or classic vegan butter, 70-80% fat);
- 75 g coconut sugar;
- 45 g vegetable milk;
- 10 g coconut oil;
- 175 g spelled flour type 1;
- 1,5 g baking flour;
- 15 g shredded coconut.
1 – In a bowl, weigh the vegan butter and sugar and mix until well combined, add the coconut oil and vegetable milk and mix with a whisk.
2 – Add the flour and baking powder and mix everything with a spatula until everything is incorporated and a mixture similar to shortcrust pastry is obtained. Add the shredded coconut.
3 – Form a dough, wrap it in cling film and let it rest in the refrigerator for an hour.
4 – Preheat the oven to 165 °C static, prepare a baking tray with parchment paper or silicone mat.
5 – Take back the biscuit dough, remove the film and spread between two sheets of baking paper to a thickness of about 3-4 mm. Shape the biscuits with a 6.5 cm round pastry cutter and bake at 165 °C static for about 15 minutes. Use the leftover dough to form additional biscuits.
6 – It is possible to decorate the biscuits with praline and rapé coconut.
STORAGE: Store in a cool, dry place in an airtight container or tin box for up to one month.