недеља, 10. јул 2016.

Prhki kolačići sa bademovim brašnom * Soft-Baked Almond Flour Chocolate Chip Cookies

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  • Ovi keksići od bademovog brašna su pravo uživanje!. Brzo se naprave a čokolada u njima je dodatno ukusna..Veoma meki i hrskavi u isto vreme. Probajte.
Sastojci

2   Kašike kokosovog ulja
3 Kašike melase
1 veliko jaje
1 Kašika vanila ekstrakta
2 Šolje bademovog brašna
1/2 kašičice sode bikarbone
1/2 šolje mini komadića čokolade



Priprema

Predgrejemo rernu na 180 stepeni C. Plitku tepsiju namastimo i prekrijemo pek papirom
Sipamo kokosovo ulje i melasu u dublju činiju. Ako je kokosovo ulje čvrsto na kratko ga stavimo u mikrotalasnu.
Mešamo dok se  melasa i ulje lepo ne izjednače, nekoliko minuta. Dodamo jaje i vanilu pa i to umešamo.


Dodamo brašno. so i sodu bikarbonu i sve lepo izmešamo. Dodamo čokoladu


Testo će biti lepljivo.


Vadimo po kašiku i stavljamo na pleh. Dnom Kašike malo pritisnemo

Pečemo 8 do 9 minuta dok lepo porumene.
Može se ohladjeno čuvati u zatvorenom kontejneru, 4 do 5 dana.



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 Soft Baked Almond Flour Chocolate cookies
Soft and very tasty. All of us in the house are hooked. Not sure about visitors , they mostly arrive when those are already gone!


Ingredients:

  • 2 tablespoons solid coconut oil
  • 3 tablespoons golden syrup
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 2 cups almond flour 
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon1/4 kašičice soli
  •  salt
  • 1/2 cup mini  chocolate chips

Create


  1. Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper
  2.  Add the coconut oil and the Golden syrup to a large bowl. If the oil is very hard, microwave for a few seconds until soft but not melted. Stir briskly with a whisk until the syrup and oil are mixed together - this may take a minute or two. Add the egg and vanilla and whisk together until combined.
  3. In a medium bowl, stir together the almond flour, baking soda, and salt. Add the flour mixture to the wet ingredients and stir together with a wooden spoon until combined. Stir in 1/2 cup chocolate chips.
  4. Scoop mounded tablespoonfuls onto the cookie sheet, spacing about two inches apart. Press down gently with your fingers to flatten slightly. Top each with a few additional chocolate chips, if desired.
  5. Bake until set and the edges are golden brown, 8-9 minutes. Remove from oven and let cool for about 5 minutes, then transfer to a wire rack to cool completely.
  6. Cookies keep well in an airtight container at room temperature for 4-5 days.
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