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all recipes
Cakes, Cookies, Delicacies
Histamine free Coconut Tahini Cookies
Details
15 min
30 min
vegan
print
Nathalie's Cuisine
Ingredients
200 g
Rapunzel coconut grated
1 tsp
Rapunzel bourbon vanilla
1 pinch
Rapunzel atlantic sea salt fine
130 g
Rapunzel Tahini (sesame butter)
120 g
Rapunzel coconut oil virgin
150 g rice syrup
12 - 15
Rapunzel european almonds
Details
15 min
30 min
vegan
print
Nathalie's Cuisine
Histamine free Coconut Tahini Cookies
Method
Mix the grated coconut, vanilla powder and salt in a bowl. Add tahini, coconut oil and rice syrup and mix well. Place the mass into the freezer for 10 - 15 minutes until the consistency becomes more firm. Form with your hand about 15 cookies and decorate with almonds on top. Freeze cookies for 30 minutes in a freezer before serving. Store extra cookies in an airtight container and keep in freezer or refrigerator before serving.
Histamine free Coconut Tahini Cookies
Ingredients
200 g
Rapunzel coconut grated
1 tsp
Rapunzel bourbon vanilla
1 pinch
Rapunzel atlantic sea salt fine
130 g
Rapunzel Tahini (sesame butter)
120 g
Rapunzel coconut oil virgin
150 g rice syrup
12 - 15
Rapunzel european almonds
Details
15 min
30 min
vegan
print
Nathalie's Cuisine
Histamine free Coconut Tahini Cookies
Rapunzel Products
Coconut grated
Tahini (sesame butter)
European almonds
Coconut oil virgin HAND IN HAND
Bourbon vanilla powder HAND IN HAND
Atlantic sea salt fine
HAND IN HAND
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