Work like a nut
9. December 2013
As I started to bake healthy laborers ... I really do not know if they can still call themselves laborers. They are fundamentally different. But their birth began with them.
In most families, labors are served only by choking and these are very good too. So you can easily omit filling. They are a little more crisp than traditional laborers, especially the gluten-free version. But I like creamy fillings for candy, so I put this option. Filled, of course, has a shorter shelf-life and should be stored in a cool place.
Great motivation was a new form from Nordic Ware . I could not wait to try it out. I have the weakness of all such joy in the kitchen.) Otherwise, of course, you can use any other molds. These are relatively large candy, but I love them. In addition, they do not need to be deleted.
Now back to the recipe. Sugar muscovado I use in more recipes. It has more molasses, it is a little healthier and has its flavor.
I also tested the gluten-free version, where I use 50% of Marc & Spencer gluten-free mixture and 50% whole grain flour.
And I also replaced cocoa with carob. If you go by the right cocoa path, you do not step beside and its a high quality version, I have already included in the assortment of the store. Carob powder is sold in stores with healthy nutrition along with many other products from this otherwise called locust bean. It is indistinguishable from pure cocoa, but it has a few benefits that are worthwhile to try. In the first place, it does not contain caffeine and allergenic substances, it does not cause increased heartbeat, sleep disturbances or hyperactivity. It has a high content of minerals (calcium, magnesium, iron, phosphorus, nickel), vitamins (A, B, D), amino acids and fiber. It has a beneficial effect on digestion and lowers cholesterol levels in the blood. It is less fat, but naturally slightly sweet. It has calming powers not only on our psyche, but also on the digestive tract, which is why it is recommended, for example, for allergens for gluten. So I would say the ideal substitute for cocoa for young children.
35 minut
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0
porce
Postup
1.
Dissolve all dough ingredients together. The dough will somewhat fall apart. So add as much water as you need to make a compact, unpalatable dough. It should be a couple of spoons. Pack it in a foil and allow it to rest in the refrigerator for at least 2 hours or the next day.
2.
Preheat the oven to 170 ° C / 150 ° C with hot air and wipe the mold with butter or ideally with oil from a rape (which has a high degree of burning).
3.
From the dough, make a strong roller, stitch it on the same parts and squeeze the pieces into molds. Bake for about 20 minutes. If you press the dough with your finger, it should not fall off if it is baked. When they are not completely hot, pour them out of the molds on the grid and allow them to cool completely.
4.
Prepare the cream by mixing all the ingredients. Using a cut-tip bag or as you are used to, you can fill and stick individual pieces. In the end, feel the vanilla sugar. Store in a cold place if they are filled with cream.
