Strawberry cake
Desserts from Italy
Vegan and gluten-free blueberry biscuits
Vegan and gluten-free blueberry biscuits
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
A good and simple idea, with the delicious blueberries. Without milk, eggs and gluten, these cookies are really suitable for everyone and they are ready in a moment!
preparation
step 1
In a bowl mix the buckwheat flour, the amaranth flour and the cornstarch. Add the sugar and baking powder and keep stirring until it is all homogeneous.
step 2
Add the sunflower seed oil and knead the dough with a spoon to obtain a granular mixture. Very few moments will be needed.
step 3
Add the blueberries and add them to the mixture by pressing them lightly. It will be their liquid to make the dough homogeneous, but if it were to serve, you can add water little by little.
step 4
Divide the dough into balls of the same size, helping yourself with a spoon. Do not worry if the dough is a little sticky.
step 5
Then arrange the balls on a baking sheet lined with parchment paper and press them lightly with wet fingers; you do not need to be too precise.
step 6
Bake the biscuits in a static oven at 170 ° C for 20 minutes or until the bottom of the biscuits is golden.
step 7
For gluten-free biscuits, time is essential because there is a risk that they will become too dry and hard. In fact, when they are baked they will be very soft, but when they get cold they will become crumbly and perfect for being soaked.