Vegan Gluten Free Tea biscuits with walnuts – Oh la la

Time

35 min

SErves

12 biscuits

Calories

148 kcal

Carbs

9g

Protein

7g

Fat

14g

Ingredients

For the tea biscuits

  • 240 g almond flour
  • 125 g walnuts – chop
  • 115 g organic margarine, vegan + heat-resistant (room temperature)
  • 100 g xylitol (sugar substitute)
  • 50 g chia seeds – grind finely and let soak with 150 ml water for 10 minutes
  • 2 tbsp coconut flour
  • 1 tbsp pistachios – chop
  • 1 tbsp goji berries

Other ingredients and spices

  • 1 tbsp tartar powder
  • 1 teaspoon cardamom powder
  • ½ tsp vanilla pulp powder
  • ¼ teaspoon crystal salt

Instructions

These pastries taste amazing and are quick and easy to make.
When it comes to biscuits or cookies everyone has their favorite. For some it’s Ginger for others it’s Chocolate. Then there are the shortbread family of cookies and the list goes on. Orange Almond was a favorite for GF cookies for a long time because of the strong flavors and the fact that Almond flour has no wheat. But the Gluten Free movement has gained so much momentum in recent years we have seen quite a bit of experimentation. Bakers simply substituting GF flours in old recipes and although the results have not always been perfect there has been a lot of success. This recipe is certainly one of them!

These Tea Biscuits were created with Vegan sensibilities but you can re-substitute any of the components. Butter for Vegan margarine or Maple Syrup for the Sugar substitute. It’s easy. You only have to remember you are trying to CREATE something!

Step 1

For the tea biscuits, preheat the oven to 175 ° C with a fan oven and prepare a baking sheet lined with baking paper.

Step 2

Put the almond flour, walnuts, pistachios, goji berries, coconut flour, cardamom, tartar powder and salt in a bowl and mix well.

Step 3

Beat the margarine and xylitol in a small bowl with a whisk until frothy.
Stir the chia seeds and the vanilla pulp powder into the foamy mass and carefully fold in the flour mixture.
Then knead the dough vigorously until it becomes compact and separates from the edge of the bowl.

Step 4

Place the dough on the baking sheet and press into a rectangular, evenly flat shape
Bake in the oven for about 15 minutes.

Step 5

Then take them out of the oven and cut out biscuits of the same size while they are still warm.
Let them cool down so that they become crispy.

The biscuits can be kept in a sealed container for about 1 week.

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1 Month Vegan Challenge

Reducing your cholesterol, blood sugar and insulin resistance usually reversing pre-diabetes and type 2 diabetes. This is just one of the amazing benefits you’ll experience when you take the 28-day vegan challenge included in this program.

Whole Grain Vegan Baking

Expect to see not an ounce of white flour, refined white sugar, or powdered egg replacer in this book. Instead, indulge in wholesome breads, muffins, pies, pancakes, and other treats that draw on the nutty depth of flavor and enhanced taste of ingredients like whole grain flours and natural sweeteners.

 

1 Month Vegan Challenge

Reducing your cholesterol, blood sugar and insulin resistance usually reversing pre-diabetes and type 2 diabetes. This is just one of the amazing benefits you’ll experience when you take the 28-day vegan challenge included in this program.

Whole Grain Vegan Baking

Expect to see not an ounce of white flour, refined white sugar, or powdered egg replacer in this book. Instead, indulge in wholesome breads, muffins, pies, pancakes, and other treats that draw on the nutty depth of flavor and enhanced taste of ingredients like whole grain flours and natural sweeteners.

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