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Halloween cookies with lentil flour

Details


  • Zubereitungszeit: 15 min
  • Kühlzeit: 1 Stunde
  • Backzeit: 10 – 14 min
  • vegan
  • lactose-free
by
Seraphine Wilhelm

Method


Mix linseed flour with warm water, work with speed to prevent clumps. Set aside to thicken.

In a bowl mix lentil flour, cocoa powder and salt together and also set aside.

In a large bowl beat margarine and sugar with a mixer till fluffy. Mix in flaxseed-water mixture. Slowly add flour and cocoa mixture in.

Divide dough into two parts and shape two flat disks. Wrap disks in plastic and refrigerate for 1 hour.

Preheat oven to 175 ° C.

Roll dough out, about 1 cm thick, and cut out cookies with Halloween faces. Place cookies on a baking sheet, about 2 cm apart from each other and bake for about 10-14 minutes. Take out and allow cookies to cool.

Rapunzel Products


702090 Red lentil flour
1400325 Cristallino cane sugar, HAND IN HAND
1433235 Cocoa powder, low fat, HAND IN HAND
600675 Linseed flour
1200135 Atlantic sea salt fine
RAPUNZEL NATURKOST GmbH
Rapunzelstraße 1, D - 87764 Legau
Telefon: +49 (0) 8330 / 529 - 0
Telefax: +49 (0) 8330 / 529 - 1188
E-Mail: info@rapunzel.de
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RAPUNZEL NATURKOST GmbH
Rapunzelstraße 1, D - 87764 Legau
Telefon: +49 (0) 8330 / 529 - 0
Telefax: +49 (0) 8330 / 529 - 1188
E-Mail: info@rapunzel.de