Mix the dry ingredients: In a large mixing bowl, combine the oatmeal, ground almonds, oat flakes, cardamom, and a pinch of salt or sweetener based on your preference.
Incorporate the wet ingredients: Stir in the olive oil and grated ginger until evenly distributed.
Achieve the right consistency: Gradually add water, mixing continuously, until the dough is firm yet malleable.
Rest the dough: Let it sit for 15 minutes to intensify the flavors and soften the oats.
Shaping the Cookies:
Roll out the dough: On a lightly floured surface, roll the dough to your desired thickness and use cookie cutters for shapes.
Or make cookie balls: Alternatively, roll the dough into balls and flatten them into cookie shapes.
Ready for baking: Arrange the cookies on a parchment-lined baking tray.
Baking the Cookies:
Preheat your oven: Set it to 180°C (356°F).
Bake to perfection: Place the cookies in the oven for about 20 minutes or until they turn golden brown.
Cooling: Allow the cookies to cool on a wire rack before adding the filling.
Preparing the Filling:
Combine the filling ingredients: In a bowl, mix the mashed avocado, diced cucumber, chopped basil, and sour cream or yogurt until smooth.
Assembling the Cookies:
Fill and sandwich: Spread the filling on one cookie and top with another, pressing lightly.
Serve and Relish:
Your Avocado and Almond Cookies are ready to be enjoyed. These cookies are perfect as a nutritious snack or a wholesome addition to any meal, blending health benefits with delightful flavors. Embrace this tasty way to stay healthy without compromising on taste
Forget counting out 100 nuts. That’s the stupidest thing I’ve heard of. Just state how many cups or ounces of almonds!
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