VEGAN MOON CAKES RECIPES
QUICK AND EASY: 2-INGREDIENT VEGAN MOONCAKES RECIPE - ALL ...
Provided by All Purpose Veggies
Categories Dessert
Prep Time 5 minutes
Cook Time 15 minutes
Yield 6
Number Of Ingredients 3
Steps:
- Mix cashew butter and half of the coconut flour in a clean bowl
- Add coconut flour, 1 Tablespoon at a time, until a soft but firm dough consistency is achieved
- Divide dough into 6 equal pieces
- Flatten each piece of dough into a disk, then stuff about 30g of filling inside
- Use a mold to press the dough into mooncake shapes and set onto a clean parchment paper.
- Bake in a preheated 350F oven for 12-15 minutes
- For best results, store in an airtight container overnight in the fridge, then eat next day.
Nutrition Facts : Calories 186 kcal, CarbohydrateContent 27 g, ProteinContent 5 g, FatContent 7 g, SaturatedFatContent 2 g, SodiumContent 21 mg, FiberContent 4 g, SugarContent 15 g, UnsaturatedFatContent 4 g, ServingSize 1 serving
VEGAN ALMOND MOON COOKIES – IN LOVE WITH BLISS
Kleine perfekte Kipferl, die wunderbar mandelig schmecken & nicht zu süß sind. Mit Ahornsirup gesüßt & nur 9 Zutaten. Wer mag dekoriert sie mit dunkler Schokolade für noch mehr Genuss.
Provided by Romy
Categories Gebäck Plätzchen Snack Süßes
Total Time 35 minutes
Prep Time 25 minutes
Cook Time 10 minutes
Yield 60 Kipferl
Number Of Ingredients 11
Steps:
- Zuerst bereitest du das Flaxegg zu. Dafür mahlst du den Leinsamen in einer Kaffeemühle (du kannst auch bereits gemahlenen Leinsamen kaufen) und gibst gibst das Pulver mit 3 EL Wasser in eine Tasse, rührst gut um und lässt die Mischung für 5 Minuten stehen.
- Währendessen einfach alle trockenen Zutaten in einer Backschüssel gut vermischen.
- Alle feuchten Zutaten und das Flaxegg in die Mehlmischung geben und alles zu einem relativ feuchten Teig verkneten.Dann den Teig abgedeckt für 1 Stunde in den Kühlschrank stellen.
- Den Ofen auf 175°C Ober-|Unterhitze vorheizen.Zwei Backbleche mit Backpapier auslegen.
- Nach der Kühlzeit den Teig dritteln und nacheinander jedes Drittel auf einer bemehlten Fläche zu einer 2-fingerbreiten Wurst ausrollen. Mit einem Messer jede Wurst in ca. 20 1-fingerbreite Stücke schneiden und aus den Stücken die Kipferl formen. Dafür jedes Stück ein paar Mal zwischen den (bemehlten) Handflächen hin und her rollen und die dünnen Enden für die typische Kipferlform umbiegen.
- Die ersten 30 Kipferl auf das vorbereitete Backblech legen und für 10 Minuten in den Ofen schieben.
- Während die Kipferl backen, den restlichen Teig verarbeiten und dann noch das 2. Blech für 10 Minuten backen.
- Die Kipferl auf den Backblechen abkühlen lassen und dann schmecken lassen.
- Für die Schokoladen-Verzierung (optional):
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