Buckwheat and almond cookies

60 min
Suitable for vegans
Type of dish: Pastries
Temperature: Room temperature
Cuisine type: Gluten free cuisine, Vegan cuisine
Seasonal period: All year
Allergens:
Nuts
Nuts
Sesame
Sesame
Soy
Soy
Traces of gluten
Traces of gluten
Traces of lupins
Traces of lupins
Traces of mustard
Traces of mustard
Ingredients for 5 portions
Ingredients for portions/units
Buckwheat flour 0.027 kg
Ground almond 0.022 kg
Brown sugar 0.022 kg
Toasted Sesame 2.778 g
Dried ginger 1.111 g
Ground cinnamon 1.111 g
Olive oil 0.011 l
Soya drink 0.027 l
Slivered almonds 0.006 kg
Elaboration
  • Preheat the oven to 180 ºC.
  • Sift the flour, ginger and cinnamon.
  • Add in the sesame seeds, brown sugar and set aside.
  • Mix all the wet ingredients together in another bowl.
  • Mix the dry and wet ingredients together until you get a thick texture.
  • Let the dough cool in the fridge for 30 minutes.
  • Make small balls of 20 g.
  • Bake at 180 ºC for 8 to 10 minutes.

Observations:

  • Decorate the cookies with slivered almonds on top before baking them.
  • We take as reference for a portion the number of cookies made. Each cookie weighs 20 g.
  • In a modular oven, set the programme 3/4/3.
Nutritional information (1 portion)
Energy
93.09
kcal
Carbohydrates
8.04
g
Proteins
2.07
g
Lipids
5.8
g
Fiber 0.36 g
Saturates 0.43 g
Monounsaturated fatty acids 2.31 g
Polyunsaturated fatty acids 0.49 g
Cholesterol 0.01 mg
Calcium 12.46 mg
Iron 0.29 mg
Zinc 0.06 mg
Vitamin A 4.51 ug
Vitamin C 0.06 g
Folic acid 2.68 ug
Salt (Sodium) 2.32 mg
Sugars 4.45 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.