ingredients:
1/2 cup soft butter
1/4 to 1/2 cup coconut sugar
3 tbsp coconut nectar or yacon syrup (or another liquid sweetener you enjoy)
1/4 cup water
1/2 tsp sea salt
1 teaspoon ceylon cinnamon
1 tbsp ground vanilla bean
1/2 teaspoon baking soda
2 1/2 cups spelt flour
1/4 to 1/2 cup coconut sugar
3 tbsp coconut nectar or yacon syrup (or another liquid sweetener you enjoy)
1/4 cup water
1/2 tsp sea salt
1 teaspoon ceylon cinnamon
1 tbsp ground vanilla bean
1/2 teaspoon baking soda
2 1/2 cups spelt flour
directions:
preheat the oven to 345
1. combine the ingredients in the order listed
2. roll 1/2 the dough on a lined baking sheet (I like to cover it with a piece of parchment while rolling to prevent sticking.
3. score into square pieces before baking. I also pricked them with a fork to make them look cute
4. repeat with the other 1/2 of the dough
5. bake for 12 minutes at 345
6. I then 'dehydrated them in the oven for a couple of hours at 170 (or use whatever is your oven's lowest setting) so that they were very crisp
7. cool, then store in an airtight container. Can be stored at room temperature.
preheat the oven to 345
1. combine the ingredients in the order listed
2. roll 1/2 the dough on a lined baking sheet (I like to cover it with a piece of parchment while rolling to prevent sticking.
3. score into square pieces before baking. I also pricked them with a fork to make them look cute
4. repeat with the other 1/2 of the dough
5. bake for 12 minutes at 345
6. I then 'dehydrated them in the oven for a couple of hours at 170 (or use whatever is your oven's lowest setting) so that they were very crisp
7. cool, then store in an airtight container. Can be stored at room temperature.
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