a cookie cutter.
INGREDIENTS
150 gr chickpea flour
60 ml olive oil (half coconut oil)
60 ml water
40-50 gr. dark brown sugar
30 gr. toasted almonds
30 gr. coconut flour (finely grated coconut)
1 tbsp unsweetened cocoa powder
1 tsp. vanilla extract and/or grated orange rind, cinnamon
PROCEDURE
1. Toast the chickpea flour on a nonstick pan for 10 minutes stirring constantly until slightly browned. Cool
2. Grind toasted almonds together with the sugar in a food processor until pulverised. Sir into the above.
3. Mix in the coconut and cocoa powder. Make a well in the center and pour in the water, vanilla and coconut oil.
4. Beat together with a mixer to form a crumbly mixture. Press into a ball then flatten into a disk.
5. Roll out disk onto wax paper into a 1/4 cm thickness. Cut out desired shapes with a cookie cutter.
6. Place shapes onto a wax paper lined cookie sheet. Bake 10 minutes in a preheated 180deg C oven. Remove and cool.