Ayurvedic cookies - crunchy alert!

Ayurvedische Cookies

Want healthy, Ayurvedic cookies?

Ingredients:

  • 140 g spelled semolina

  • 100g oat flour

  • 60 g whole grain rice flour/spelled flour

  • 75g coconut oil

  • 110 g cane sugar (alternative: whole cane sugar)

  • ½ tsp cardamom powder

  • ½ tsp cinnamon powder

  • 1 pinch of ginger powder

  • 1 pinch of rock salt

  • Approx. 20 skinless almonds

  • 60 ml almond milk/oat milk

  • 1 teaspoon ground psyllium husk (alternatively: ground flaxseed)

Preparation:

  1. Beat the melted coconut oil with the cane sugar until fluffy.

  2. Add cardamom, cinnamon, ginger, salt and ground psyllium husks.

  3. Add dry ingredients and milk and knead into a dough. Cool the dough in cling film in the fridge for half an hour.

  4. Form balls out of the dough, place them on a baking tray and press them flat. If the dough is too sticky, just add a little flour. Place the almond halves in the middle.

  5. Place the cookies in the preheated oven (180°C on top and bottom heat) and bake for 18 minutes until golden brown.

Preparation in the Thermomix:

  1. Place cane sugar in mixing bowl and pulverize 15 sec/speed 10.

  2. Add coconut oil and stir 20 sec/speed 4.

  3. Add dry ingredients and spices and knead for 5 minutes/dough setting. Gradually pour in the almond milk over the mixing bowl lid.

  4. Form the finished dough into a ball. If it is too sticky, add a little flour and let it cool in the refrigerator for 30 minutes in cling film.

  5. Form balls out of the dough and place them on a baking tray and flatten them. If the dough is too sticky, just add a little flour. Place the almond halves in the middle.

  6. Put the cookies in the preheated oven (180°C on top and bottom heat) and bake for 18 minutes until golden brown

My dosha tip: Suitable for all doshas in small quantities. Psyllium husks have a binding effect in the dough. They support our intestinal peristalsis, which strengthens our digestion.

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