Ayurvedic cookies

Ingredients:

• 140 g spelt semolina

• 100 g oat flour

• 60 g wholegrain rice flour/spelt flour

• 75 g coconut oil

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

• ½ tsp cardamom powder

• ½ tsp cinnamon powder

• 1 pinch of ginger powder

• 1 pinch of rock salt

• Approx. 20 almonds without skin

• 60 ml almond milk/oat milk

• 1 tsp ground psyllium husk (alternatively: ground linseed)

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 the dry ingredients and milk and knead into a dough. Wrap the dough in cling film and chill in the fridge for half an hour.

4. Form the dough into balls, 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 top and bottom heat) and bake for 18 minutes until golden brown.

Preparation in Thermomix:

1. Put the cane sugar into the mixing bowl and pulverize for 15 seconds/speed 10.

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

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

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

5. Form the dough into balls and 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.

6. Place the biscuits 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 dough. They support our intestinal peristalsis, which strengthens our digestion.