Ingredientes (38 bolachas):
cháv. =250ml
1 cháv. farinha trigo integral
1/4 cháv. farinha milho integal + 4 colheres de sopa
2 1/2 colheres de sopa de linhaça moida
1 cháv. flocos de aveia + 2 colheres de sopa
1 pitada de sal
1 colher de chá de canela (adicionem mais se quiserem um sabor intenso a canela)
4 colheres de sopa de açúcar mascavado
1 colher de chá de bicarbonato de sódio
1/2 colher de chá de fermento em pó
1/2 cháv. água
1/4 cháv. óleo de côco
1/4 cháv. farinha milho integal + 4 colheres de sopa
2 1/2 colheres de sopa de linhaça moida
1 cháv. flocos de aveia + 2 colheres de sopa
1 pitada de sal
1 colher de chá de canela (adicionem mais se quiserem um sabor intenso a canela)
4 colheres de sopa de açúcar mascavado
1 colher de chá de bicarbonato de sódio
1/2 colher de chá de fermento em pó
1/2 cháv. água
1/4 cháv. óleo de côco
Preparação:
Pré aqueça o forno a 190ºC.
Numa taça junte todos os ingredientes secos e envolva-os bem. À parte misture a água com o óleo de côco. Aos poucos, vá despejando a mistura liquida para a seca e vá envolvendo tudo. Vá envolvendo até ficar com uma massa compacta. Coloque a massa no frigorífico por 45min para ser mais fácil de moldar*. Cubra um tabuleiro com papel vegetal e com uma colher de sopa retire pequenos pedaços de massa. Molde-os em bolinhas e espalme-os entre as mãos. Repita até acabar a massa.
Leve ao forno por 30min.
Retire as bolachas do forno e deixe-as arrefecer sobre uma grade. Se as quiser cobrir com chocolate coloque numa taça 2 quadrados de chocolate com mais de 70% de cacau e leve ao forno até o chocolate derreter. Cubra as bolachas com o chocolate e deixe solidificar.
E, finalmente, disfrute! Guarde num tupperware ou numa caixa hermética. Bom apetite!
Leve ao forno por 30min.
Retire as bolachas do forno e deixe-as arrefecer sobre uma grade. Se as quiser cobrir com chocolate coloque numa taça 2 quadrados de chocolate com mais de 70% de cacau e leve ao forno até o chocolate derreter. Cubra as bolachas com o chocolate e deixe solidificar.
E, finalmente, disfrute! Guarde num tupperware ou numa caixa hermética. Bom apetite!
*se quiser fazer biscoitos crocantes por fora e fofos por dentro, salte este passo, retire bolinhas de massa com a ajuda de 2 colheres de sopa e pressione um pouco a massa contra o tabuleiro. Leve ao forno a 170ºC por 20 a 25min.
Another cookies recipeCookies, one of my guilty pleasures. Lately my cravings for cookies were at its highest. I really wanted to eat those crunchy, delicious and not so healthy things. Of course I had to make something about that. I got into the kitchen with a mission and I can say you it was a success. Tasty, crunchy, perfect to dip in your tea kind of biscuits are what came out of the oven. Beside being way healthier than store bought cookies, they are also cheaper! Win win. I promise these cookies won't disappoint you.
Ingredients(38 biscuits):
1 cup whole wheat flour
1/4 cup whole corn flour
1 cup + 2tbsp rolled oats
1 pinch of salt
1 tsp of cinnamon (or more if you like)
4 tbsp muscouvado sugar
1 tsp baking soda
1/2 tsp baking powder
1/2 cup water
1/4 cup coconut oil
Preparation:
Preheat the oven to 190ºC.
Add all the dry ingredients into a bowl and whisk everything together. In a different bowl mix the water with the coconut oil. Pour the liquid mixture into the dry one and fold it in until you have a dense compact dough.
Leave the dough in the fridge for 45min so it's more easy to work with.*
Cover a baking tray with some baking paper. With a tablespoon scoop out balls of dough and press them between your hands, as flat as you can without breaking the dough, and place them on the baking tray.
Put them in the oven for 30min or until they are golden brown. Take them out and let them cool. If you want to cover them in chocolate, just put two squares of dark chocolate (70%+) in a bowl in the oven to melt the chocolate. Then spread the chocolate on the cookies and let it solidify (30min aprox.).
Enjoy and save the rest in a Tupperware or hermetic box.
*If you want to make crunchy-on-the-outside-and-soft-on-the-inside-cookies just skip this step an place balls of dough into the baking tray and press them down a bit. Then bake them at 170ºC for 20-25mins.
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Recipe in English
Ingredients(38 biscuits):
1 cup whole wheat flour
1/4 cup whole corn flour
1 cup + 2tbsp rolled oats
1 pinch of salt
1 tsp of cinnamon (or more if you like)
4 tbsp muscouvado sugar
1 tsp baking soda
1/2 tsp baking powder
1/2 cup water
1/4 cup coconut oil
Preparation:
Preheat the oven to 190ºC.
Add all the dry ingredients into a bowl and whisk everything together. In a different bowl mix the water with the coconut oil. Pour the liquid mixture into the dry one and fold it in until you have a dense compact dough.
Leave the dough in the fridge for 45min so it's more easy to work with.*
Cover a baking tray with some baking paper. With a tablespoon scoop out balls of dough and press them between your hands, as flat as you can without breaking the dough, and place them on the baking tray.
Put them in the oven for 30min or until they are golden brown. Take them out and let them cool. If you want to cover them in chocolate, just put two squares of dark chocolate (70%+) in a bowl in the oven to melt the chocolate. Then spread the chocolate on the cookies and let it solidify (30min aprox.).
Enjoy and save the rest in a Tupperware or hermetic box.
*If you want to make crunchy-on-the-outside-and-soft-on-the-inside-cookies just skip this step an place balls of dough into the baking tray and press them down a bit. Then bake them at 170ºC for 20-25mins.
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