1 cup rice flour
1/2 cup almond flour (or soya flour)
1/2 cup coconut flour
1 tbsp stevia powder or 12 drops stevia
1 tbsp coconut oil
40 g vegan butter, block from Naturli
1/2 cup almond milk (or any plant milk)
1/2 tsp pure vanilla
1/4 tsp salt
1 egg white
1 tsp stevia powder or a few drops of stevia
chopped almonds that have been roasted on a hot skillet with some cinnamon and vegan butter
lemon zest (preferably from Mabruka)
Preheat the oven to 170°C.
Melt the coconut oil and let it cool.
Wash the lemon, zest it and squeeze the juice from it into a big bowl. Add one teaspoon of lemon zest to the juice, stir in the stevia and then the plant milk. The lemon zest from Mabruka adds a stronger and nicer flavour.
Sift the rice flour, almond flour (or soya flour), coconut flour, salt and vanilla into another bowl and mix well.
Cut the vegan butter into small cubes.
Pour the coconut oil and the liquid over the dry ingredients and mix. Then add the egg and finally the vegan butter. Rub it together with your hands, same way you would with a traditional pastry. Knead it a bit and form a roll. Cool for at least an hour.
Roll out the dough with a rolling pin. It’s a bit challenging as the dough doesn’t stick together the way normal dough does, as it doesn’t have any gluten. It’s doable, just make sure to roll out a small amount at the time and flour the surface and the rolling pin with some rice flour. It’s also important not to put any weight on the rolling pin, just roll out lightly.
Use a cookie cutter to cut out round cookies and arrange them on a baking tray, lined with baking paper.
Whip the egg white lightly with the stevia and brush the cookies with it. Sprinkle chopped cinnamon almonds, sesame seeds or lemon zest on each cookie.
Bake on 170°C for 10 minutes and cool on a rack.
I like to keep those cookies in the freezer and have them right after taking them out. It’s because they are not as crispy as normal cookies, but eating them half frozen makes it more like having regular cookies.
It was published in Frettabladid newspaper on December 2nd 2022.
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