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.