Biscuits made from quinoi, walnuts and lemon peel
24. October 2012
They are lemon-flavored with very pleasant aromatic cookies, plus healthy and gluten-free. In the original version, I wanted to have a healthier smell for my daughter and a 120 gram share of wheat flour, but later I tried to try them for gluten-free, because this issue is solved by many people and it's really a topical topic. Everything tested, proven and here it is ...
Perhaps you just add that with shape or design you do not have to worry because they are pitching. For example, this was hearts.
Many of you, who do not have a flour mill at home, may stop the quinoi flour. It is also sold in stores with healthy nutrition, but another good news is that I found this erroneous grinder in one bio shop (specifically in Dejvická street, 6), which is really a very good move. So at least this form, if any of you are the owner of such food, please extend this service to customers further. Freshly ground grain is the best and not everyone can afford to buy a quality stone mill for many reasons ... You will surely reward your customers.)
30 minut
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0
porce
Postup
1.
First bake quinoi flour in the pan. Be careful not to burn, rather to light fires and often stir. When it turns mildly, leave it to cool, even in the fridge.
2.
Brush butter with a mixer, add sugar and whisk for a while until the mixture is fluffy. Add grated lemon peel, vanilla and another 5 minutes. Mix flour, ground nuts, salt, and when everything is connected, wrap the dough in the foil and leave it in the refrigerator for at least 1 hour.
3.
Preheat the oven to 180 ° C and prepare two sheets of baking paper.
4.
When the dough is cooled, roll it on a slightly rolled up roller to approximately 5 mm and place it relatively far apart (about 3 cm). Cut the desired shapes and bake for 12-16 minutes into light gold. Of this amount there are two sheets of biscuits.
5.
After baking, allow them to cool down on the plate (they are too brittle at this time and break) and then transfer to the grid to dry.
