Ingredienti
200g farina di grano Gentil Rosso tipo 1
50g farina di tapioca
50g farina di Enkir
100g olio di semi di girasole spremuto a freddo
100g bevanda al cocco
90g zucchero mascobado
60g noci pecan ridotte a farina
10g “melange d’epice”
5g spezie miste in polvere (cannella, chiodi di garofano, noce moscata, zenzero)
50g cioccolato fondente
½ cucchiaino di lievito in polvere
1 pizzico di sale
Procedimento
Prendete una ciotola capiente, versatevi le farine ed il sale e mescolate, unitevi il lievito, le noci tritate, lo zucchero mascobado, le spezie e il “mélange d’epice” e mescolate.
Aggiungete l’olio e la bevanda al cocco e cominciate ad impastare con le mani fino ad ottenere un impasto omogeneo e compatto (ci impiegherete circa 5 minuti).
Tritate grossolanamente il cioccolato fondente ed unitelo al composto amalgamandolo bene.
Formate con le mani delle palline di impasto della dimensione di una noce. Premete le palline d’impasto tra i due palmi delle mani, posizionatele sulla teglia e con le dita delle mani schiacciate bene. Personalmente amo se rimane l’impronta delle tre dita sul biscotto, me lo fa sentire rustico e così handmade! 😉
Fate cuocere i biscotti in forno caldo a 180°C per circa 15-20 minuti a seconda della dimensione, fino a che non risulteranno belli dorati in superficie.
note: Gustati caldi o freddi questi biscotti vegani spezie e cioccolato sono ottimi per la colazione, abbinati al tea del pomeriggio o anche a fine pasto. In una scatola di latta potete conservarli per anche un mese senza che perdano il loro aroma speziato.
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