Komarova
Moscow
I am very interested in healthy eating theme. Several years ago, I set myself the task of learning how to create vegan desserts: without gluten and animal products, but no less delicious than the common ones. I took classes at Saba Janjgava’s school, studding dessert textures and training to create recipes from scratch. It is an indescribable feeling when you understand how to make the dessert you need, what ingredients to use for the right texture.
I am getting inspiration by the works of pastry chefs known all over the world, such as Cedric Grolet, Amaury Guichon, Frank Haasnoot, and Saba Janjgava. In all my works, I focus on their principles: a harmonious combination of ingredients, unusual decor and a nice presentation, because any dessert may and should be a piece of art!
VEGAN GLUTEN-FREE COOKIES
Ingredients
- Garnec gluten-free flour 200 g
- Cocoa powder 25 g
- Sugar 100 g
- GRANDPRO Cake margarine 100 g
- Baking powder 4 g
- Baking soda 2 g
- Guar gum 4 g
- Maltose molasses 100 g
cooking
- Prepare the ingredients. Grind cocoa powder through a fine sieve to break up the lumps (if necessary); mix with sugar and GRANDPRO Cake margarine until smooth.
- Add baking soda, baking powder, and guar gum to the flour; combine it with the first mixture and stir until smooth.
- Finally, add maltose molasses, get a homogeneous mass, form a ball, cover it with cling film and put in a refrigerator for 15 minutes.
- Turn on the oven to heat up (top/bottom mode, 180˚C).
- While the oven is heating up, take the mass out of the refrigerator, divide into 40 g portions and form cookies. They do not have to be thin! The optimal thickness is about 7–8 mm.
- Spread out on a silicone or any other mat suitable for baking, put in the oven for 13–15 minutes.
- Remove the cookies from the oven; let them cool at room temperature. After about 30 minutes, the cookies will cool down and be ready to eat.
I have chosen a rice-amaranth-flaxseed flour mixture as the main ingredient for these cookies. I use maltose molasses that is a natural sweetener to reduce sugar content and I replace animal fats with GRANDPRO Cake margarine.
Vegan gluten-free cookies are a great alternative to the common ones: delicious, soft, crumbly, with a subtle chocolate flavor!