Sponge cake with turmeric
-3 recipes
Double coconut biscuits and jam
ingredients
servings
15
Confettura extra di lamponi BIO Altromercato
3 spoons
Spelled flour
100 oz
Brown rice flour
160 oz
Coconut flour
40 oz
Coconut oil
60 oz
Agave syrup
60 oz
Rice milk
120 fl oz
Turmeric
1 pinch
Baking powder for desserts
1/2 sachet
Desserts from world
Double coconut biscuits and jam
Double coconut biscuits and jam
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
These cookies are completely free of milk, eggs and butter, but thanks to their delicate flavor, they know how to be a delicious treat for special people.
preparation
step 1
In a bowl, combine all the dry ingredients. Mix them quickly so that they are homogeneous, then transfer them to the work surface forming the classic fountain.
step 2
Make a recess in the center of the fountain and add the softened coconut butter, the agave syrup and the rice milk. Mix these ingredients, then start incorporating the dry ingredients little by little.
step 3
Knead until the dough is smooth and non-sticky. Wrap it in the transparent film and let it rest in the refrigerator for 15 to 20 minutes.
step 4
Recover the dough and spread it helping yourself with the rolling pin so as to obtain a sheet of thickness of 3 mm.
step 5
Helping you with a cookie cutter, shape 30 biscuits and with a smaller cookie cutter cut into the middle half.
step 6
Arrange the biscuits on two baking sheets lined with parchment paper and bake at 180 ° C for 12 minutes.
step 7
Once ready, let it cool on a grill, then spread a little jam in the center of the whole biscuits and overlap the pierced ones. If you want, lightly sprinkle with powdered sugar.
