Spelt coconut cookies (vegan)

Ingredients

80 g Nominal wholegrain
spelt flour
80 g fine wheat flour
100 g plant fat for baking
80 g ground cane sugar
100 g coconut flour
1 TSP flaxseed
2 TBSP hot water

Cream:
100 ml plant milk
15 g vanilla pudding
(corn starch)
25 g cane sugar
50 g plant fat for baking
1 TBSP coconut flour
1 TBSP rum

How to prepare

Grind the flaxseed into powder and mix it with the hot water. Let the resulting “mash” cool off. Mix all the ingredients, including the flaxseed mash, knead them thoroughly and let the resulting dough stand in cold for at least 30 minutes. Roll the dough flat (about 3 mm) and cut out the desired shapes (circles, squares, leaves,…). You will use the cream to glue them together. Bake them at 170 °c for about 13 minutes until slightly pink.

Prepare the cream the following way: mix the pudding in the plant milk with sugar and heat it up slowly. A thick pudding will form gradually, and you will continue stirring while it cools off (to prevent hard skin formation).

Use a coffee grinder to grind the coconut flour finely. Mix it with the fat gradually adding the “pudding mash”. Dilute the fatty cream using the pudding (to your liking) and flavour it with the rum. You can also modify the cream by adding cocoa (about 1 teaspoon).

Glue the cooled off biscuits together using the cool cream. Let them mature.

Tip: If you do not insist on the vegan variation, you can replace the plant fat with butter and the flaxseed mash with 1 yolk.