Almond cookie

 

 

 

Hello lovelies

My gluten free, refined sugar free baking journey is carrying on, not giving up even if it is sometimes difficult to get good results with gluten free baking. Of course we shouldn’t forget how to replace refines sugar in baking  and with which substitute. It sounds negative but use this word as challenging instead!.

I came cross French Frederique Barral gluten free baking books in Amazon and decided to give it a go. I love almond in gluten free baking as it gives moist texture. Today’s recipe is containing almond and honey which I was trying to avoid for a while for my fructose sensitivities and my favorite fruit raspberries. If you like marzipan taste, you will love this one.

Here is the recipe:

1 tsp chia seeds

45 gr tepid water

200 gr ground almond

13 gr coconut sugar

2 tsp baking powder

50 gr raw honey

1 handful pine nuts

1 handful raspberries

Preheat oven as 180 C. Put 1 tsp chia seeds in a bowl and pour 45 gr water on it, stir and leave it for 15 minutes.

Take a big bowl and add almond, baking powder, coconut sugar and mix them together. Add  jelly like chia and raw honey into mixture and stir until all incorporated. Take small pieces from soft mixture and roll it in your palm to make cookies.When you put them in the tray, add raspberries on the top and stick pine nuts around cookies. Cook it for 5 minutes under 180 C and reduce temperature as 160 C and bake another 12 minutes. Enjoy!

 

 

 

 

 

 

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