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Buckwheat Flour Carrot Cookies Makes 15-20 cookies
INGREDIENTS Olive oil 2 tbsp Butter or vegan butter 40g Almond milk (or walnut milk) 3 tbsp Agave syrup 3 tbsp Vanilla 1 tbsp Vegan egg 3 tbsp Buckwheat flour 100g Wet almond cake 75g Baking soda 1/2 tsp Salt 1 pinch Carrot (grated or leftovers from juicer) 2/3 cup Cinnamon 1/4 tbsp
1 Whisk together the agave syrup, olive oil, vanilla, butter and vegan egg. 2 In a separate bowl, mix together the flour, almond cake, cinnamon, soda and salt. 3 Stir together the two mixtures. Add carrots and stir again. Leave in the refrigerator for 1 hour. 4 Roll the dough between two sheets of baking paper to a 0.5 cm thickness. Cut out cookies with cookie cutters. 5 Bake in the oven at 180°C for 15 minutes. IMPORTANT! You can use leftover almond cake from the almond milk recipe. Almond cake can also be used to make almond ricotta.
Anastassia Khozissova | JUST DOLCE
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