PLANT-BASED FROLLINI

My Recipe (gluten-free)

The recipe for these biscuits was a real revelation for me. By definition, shortbread contains eggs and butter; often when trying to make lighter versions of the latter, the price to pay is the crunchiness.
In this version rich in nourishment without butter or eggs, the consistency is really pleasant even in the following days (if stored in an airtight container). So let’s go for some small breaks of pleasure and get ready to spread a festive aroma throughout the house!

INGREDIENTS

• 100 g of almond flour
• 130 g of buckwheat flour
• 100 g of amaranth flour (or rice)
• 130 g of pecans
• 80 g of maple syrup
• 1 small glass of water
• 1 tablespoon of balsamic vinegar
• 1 tablespoon of olive oil
• 1 teaspoon of cinnamon
• 1 teaspoon of powdered zenero
• 1 sprinkling of nutmeg

INSTRUCTIONS

Heat the oven to 180 ° C ventilated heat.
Finely mix the walnuts in a food processor (I use the Thermomix and then proceed adding all the other ingredients).
Pour the flour and spices and finish with the wet elements (water, oil, vinegar and maple syrup).
You will get a compact and solid dough that unlike the pastry can be processed immediately.
Pour a handful of flour onto a work surface and roll out the dough with a rolling pin to a thickness of about 5 mm).
Cut with the molds you like best.
Cook 15-20 minutes remaining very vigilant, to be ready must be golden.
Leave to cool and serve with a hot drink.
Store for 4 to 5 days in a tin box.
If you decide to enjoy these goodies, please tag me with #visavegeto

With gratitude,