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Vegan and gluten-free blueberry biscuits

ingredients

servings

8

buckwheat flour

120 oz

Amaranth flour

120 oz

Brown sugar

70 oz

Blueberries

100 oz

Sunflower oil

50 fl oz

Cornflour

1 teaspoon

Baking powder for desserts

1 teaspoon

Water

to taste

Desserts from Italy

Vegan and gluten-free blueberry biscuits

Vegan and gluten-free blueberry biscuits

vegan

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Vegan and gluten-free blueberry biscuits

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!

Vegan and gluten-free blueberry biscuits step 1

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.

Vegan and gluten-free blueberry biscuits step 2

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.

Vegan and gluten-free blueberry biscuits step 3

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.

Vegan and gluten-free blueberry biscuits step 4

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.

Vegan and gluten-free blueberry biscuits step 5

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.

Vegan and gluten-free blueberry biscuits step 6

step 6

Bake the biscuits in a static oven at 170 ° C for 20 minutes or until the bottom of the biscuits is golden.

Vegan and gluten-free blueberry biscuits step 7

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.

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