朱古力曲奇餅 特點:素食 / 無麩質 / 無堅果

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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