Fragrant, crumbly cookies. My new love.
Ingredients for 12 pieces:
- Pulp of 1 small coconut (can be replaced with 100g unsweetened non-fat coconut chips + 100ml coconut milk),
- 1 banana,
- 100-150g green buckwheat (pre-sort and rinse), or 100g of buckwheat flour,
- 1 tsp. cinnamon,
- 0.5 tsp. ground vanilla or 1 tsp vanilla extract,
- 0.5 tsp dry ginger,
- A pinch of salt,
- Sweetener optional (I don’t use because banana is quite enough).
How to do:
1. Make a hole in the coconut, pour coconut water into a glass (and then drink it or in a smoothie), then split it, after wrapping it in a towel so that the Shell does not fly around. The pulp is carefully cleaned with a spoon and put in a blender. If a brown crust remains on the pulp – this is normal, the main thing is that the hard part of the Shell does not get into the dish.
2. in a blender, whisk coconut (or coconut chips + milk) with banana and spices. Gradually add buckwheat or flour to the blender. The dough should be such that it can be laid out with a spoon on a baking sheet, and nothing spreads.
Bananas and coconuts are different, so if the dough is too thin, then just add more coconut chips or your favorite flour to bring it to the desired state.
3. spoon the mixture on baking paper and give the liver the desired shape, I have 1 tbsp. L. with a slide = 1 cookie. If desired, you can sprinkle coconut chips on top. Bake at 160C on a medium shelf for approximately 25 min. or ruddy. It is tastier to cool down, store in a closed container, otherwise their taste will be very victorious.
Cookies the next day will not be so tasty, so I recommend that you do not eat immediately, store in an airtight container in the freezer, and before eating, warm it up in a toaster.
I usually cook a lot of these cookies and part of freeze to always have a tasty and healthy snack at home.
Here a simplified version of this cookie.