Ingredients
-
For approximately 20 sandwich biscuits
-
Ingredients for the dough:
-
160g rice flour (e.g. KOMEKO Knusperlust)
-
120g ground almonds
-
60g coconut blossom sugar
-
1 tsp baking powder
-
1 tsp pumpkin spicespice mix (optional, alternatively cinnamon)
-
1 pinch of turmeric
-
70g maple syrup
-
30g liquid coconut oil
-
30g carrot and turmeric juice
-
25g plant-based milkof choice
-
Ingredients for the filling:
-
250g dark chocolateof choice
-
3 tbsp plant-based milkof choice
-
1 tsp pumpkin spicespice mix (optional, alternatively cinnamon)
-
1 vanilla pod
-
Additionally:
-
1 walnut-sized piece of turmeric
-
3-4 carrots
-
150g powdered sugar
-
1-2 tsp lemon juice
-
Spider web:
-
either black sugar lettering of choice or 100g very dark chocolateoptionally black/grey food colouring of choice
Directions
Tasty sweet gluten-free halloween treats. Decorate these chocolate filled sandwich cookies with nice spiderweb designs for your upcoming halloween party.
Ingredients
For approximately 20 sandwich biscuits |
|
Ingredients for the dough: |
|
| 160g rice flour (e.g. KOMEKO Knusperlust) | |
| 120g ground almonds | |
| 60g coconut blossom sugar | |
| 1 tsp baking powder | |
| 1 tsp pumpkin spice | |
| 1 pinch of turmeric | |
| 70g maple syrup | |
| 30g liquid coconut oil | |
| 30g carrot and turmeric juice | |
| 25g plant-based milk | |
Ingredients for the filling: |
|
| 250g dark chocolate | |
| 3 tbsp plant-based milk | |
| 1 tsp pumpkin spice | |
| 1 vanilla pod | |
Additionally: |
|
| 1 walnut-sized piece of turmeric | |
| 3-4 carrots | |
| 150g powdered sugar | |
| 1-2 tsp lemon juice | |
Spider web: |
|
| either black sugar lettering of choice or 100g very dark chocolate | |
Note: The ingredient quantities are not compatible with Mini Breadmaker SD-PN100 - find suitable recipes for PN100 (Smaller bread size) here
Steps
|
1
|
First prepare the juice by juicing carrots and turmeric with the slow juicer. |
|
2
|
Preheat the oven to 175 degrees top and bottom heat. |
|
3
|
Mix the dry ingredients for the dough. Mix the maple syrup, liquid coconut oil, plant-based milk and carrot and turmeric juice and add to the dry ingredients. Knead the dough in Croustina programme 15. |
|
4
|
Then divide the dough into three portions and roll out each about 0.5 cm thin on a floured work surface. |
|
5
|
For the filling, melt the chocolate. Add the spices. |
|
6
|
To make the icing sugar, mix powdered sugar and lemon juice. It should be viscous. |
|
7
|
Optionally, the biscuits can be decorated with a spider web decoration. Let the biscuits dry for about 30 minutes. |
Loading...
