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!
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!