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準備時間：30分 | 烹飪時間：10分鐘 | 份量：30塊餅乾
Prep time: 30 mins / Cooking time: 10 mins / Makes: 30 biscuits
配料/Ingredients
- ¾杯（105克）健康兒童無麩質混合麵粉
¾ cup (105g) Wholesome Child gluten-free flour mix - ¼杯（30克）南瓜籽粉
¼ cup (30g) pumpkin seed meal - ½茶匙車前子殼粉或黃原膠
½ tsp psyllium husk powder or xanthum gum - ¼杯（25克）椰子粉
¼ cup (25g) coconut flour - ½杯（75克）椰子糖
½ cup (75g) coconut sugar - 2湯匙楓糖漿（可選）
2 tbs maple syrup (optional) - 2湯匙角豆粉
2 tbs carob powder - ¼杯（25克）可可粉
¼ cup (25g) cacao powder - 少量喜馬拉雅岩鹽
Pinch of Himalayan rock salt - ¼茶匙小蘇打
¼ tsp baking soda - 1茶匙云尼拿香草精或粉末
1 tsp vanilla extract or powder - ¼杯（60毫升）椰子油，融化
¼ cup (60ml) coconut oil, melted - 3湯匙椰奶或優質牛奶
3 tbs coconut milk or milk of choice
做法/Instructions
- 將烤箱預熱至160°C。在兩個烤盤内放上烘焙紙
Preheat oven to 160°C. Line two baking trays with baking paper. - 將所有配料放入高速食品加工機中加工，直至達到麵團稠度。
Place all ingredients in a high-speed food processor and process until you reach a doughy consistency . - 將混合物壓在一起，用雙手造成橢圓形。
Press mixture together and use your hands to form an oval shape. - 將麵團放在兩張烘焙紙之間，用擀麵杖推出0.5厘米。
Place dough in between two sheets of baking paper and roll out to 0.5cm using a rolling pin. - 取下上面的烘焙紙，用餅乾切形器切出形狀。重複剩餘的麵團。將切好形狀的麵團放在烤盤上烘烤10分鐘。
Remove the top baking sheet and cut out shapes using a cookie cutter. Repeat with remaining dough. Place baking paper with cut out shapes on a baking tray and bake for 10 mins. - 從烤箱中取出餅乾並冷卻后食用。
Remove cookies from oven and allow to cool.
立即食用，用密閉盒子儲存在冰箱中可以保存2周，或放冷凍可保存長達4個月。
Serve immediately, store in an airtight container in the fridge for 2 weeks or freeze for up to 4 months.
小貼士：根據個人口味，可以用杏仁粉代替南瓜粉；做出來的曲奇餅乾是一款美味的零食，不要吃太多而影響正常午餐。
Tip: Swap pumpkin seed meal for almond meal if you prefer but keep out of the lunch box.
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