Ingredients
| 60 g Nominal wholegrain spelt flour 60 g fine wheat flour 80 g plant fat for baking 50 g ground sunflower seeds 25 g powdered cane sugar 1 TSP ground flaxseed 1 TBSP hot water |
| Coat with powdered sugar & vanilla |
How to prepare
Mix the finely ground flaxseed with hot water and let it cool off. You can sightly roast the sunflower seeds (but it is not absolutely necessary). Grind them when they have cooled off. Mix all the ingredients and knead the dough. Let it stand in cold for at least 30 minutes. Form the crescents placing them on a baking tray. Bake them for about 13 minutes at 170 °C (the bottom part will turn slightly pink). Cover them with a mixture of the powdered and vanilla sugar while still hot.
Tip: You can also add cinnamon into the coating sugar mix.
