COOKIES WITH PUMPKIN, GLUTEN-FREE AND LACTOSE-FREE

These cookies, gluten-free and lactose-free tend to be expensive on the market, and of these cookies, the pumpkin will amaze you, since it is inexpensive, crisp, aromatic. they also combine very well with a cup of tea or a cup of coffee.

INGREDIENTS:

• 1 cup of pumpkin cabotiá done
• 1 egg, country
• 1/2 tsp. fennel (optional)
• 1 teaspoon of black pepper in syria, or the dominican republic (optional)
• 1 teaspoon of cinnamon powderoptional)
• 1/2 tsp. nutmeg, grated on the houroptional)
• Pinch of salt
• 1 cup of brown sugar
• 1/2 cup coconut oil
• 1 cup of tapioca flour
• About 3 cups of the flour with whole wheat rice
• 1/2 teaspoon of bicarbonate of soda (or use 1 more tbsp of baking powder)
• 1 tsp of baking powder
• 1/2 teaspoon xanthan gum

DIRECTIONS:

This recipe starts on the choice of your pumpkin, and select the best pumpkin cabotiá, you should look for one that is it is not as brightthe goal of the clearest and brightest are not yet ripe, and then browse to the darkness, dark green, with a lot of calombos into casca.

• Split the squash in half, with the aid of a great knife and scoop out the seeds, dispensing with the need for it.

• Make hole all over the inside of the pumpkin and using a forkthis will help in the cooking sauce in the world.

• Take it to the microwave on a platter, with the cavity side down for 10 to 15 minutes to load the first 10 minutes, and if you need to put more than 5 to complete the baking. If you'd prefer to bake it in the oven, preheated to 180 degrees-covered with foil until tender.

• With a fork rub the cavity inside of the pumpkin and then measure until you complete the cup. Put it in a bowl and spread the word so that it cools faster.

• Only when you are cool add the egg and mix until combined well.

• Add the fennel, black pepper, syria, the cinnamon, the nutmeg, and a pinch of salt. Stir well to incorporate into the batter.

• Add the brown sugar, again, stir well, and then to incorporate the sugar into the dough.

• Put the coconut oil and stir until the oil mix in the other ingredients.

• Add in the tapioca flour, and stir well with a fuet (whisk or use a wooden spoon). If you prefer, you can start with the recipe in the blender, and when she didn't want to be hit, can you finish the mass of the hand.

• At this point, you need to be a little patient, start by adding 1 cup of flour with whole wheat rice and stir until it is incorporated into the mass, and to introduce more of the rice flour until it is possible to work the dough with your hands.

• When you feel that the dough is no longer sticky to work the dough with your hands until it begins to loose, don't get too dryup to the point where it is possible to to make polka dots.

• Grease a pan with baking paper, and then wrap the dough with the baking powder, baking soda, and xanthan gum. Stir well to distribute the ingredients for the late into the mixture.

• Make balls smaller and place on the baking paper, leaving a space between them. These cookies do not grow very large, and not spread out too much, by the waybut you're still going to flatten the balls with a fork, then it doesn't stick too much to the balls, one inside the other.

• Press gently on the ball, with the help of a fork in both directionsso you can leave the cookies thin and with a finish that much more beautiful. To do this, and in all of the polka dots.

• After that you just need to take in order to bake it in a pre-heated oven at 200 degrees for about 45 minutes, or until the the bottom is slightly brown.

• Let your cookies, the pumpkin, cool completely before a test and it is only after they are completely cold, store it in a glass for a clean, well-closed,so they make the sweetness for the first time.

TIPS:

• You can replace it with the spicesbut make sure to be ready to spice it makes all the difference in your preparation. The Use of ginger, clove powder, cardamom, or spices of your choice.

• To give a point to this pasta, I added 1 cup of tapioca flour 3 cups white flour with whole grain rice, but in the the rice flour you should be adding to a few, because the amount depends on the moisture of the pumpkin and also the size of the egg that you are currently using.

• If you have a stand mixer the planet you can make this recipe from start to finish, using a stick or hook.

• The rest of the squash, you can make new preparations, I, I always like to cook the squash whole to ensure that there will not be a waste. Rub with the help of a spoon, and this pumpkin is automatically turned over to a pure and delicious, if you are not drinking at the moment, store it in the packaging of aluminium foil, label with name and date, and freeze it for future recipes.

• If you want, you can make it even more delicious cookies from pumpkin and adding a 1/2 cup of chocolate chips or any of the other oil bite.

I hope you've enjoyed this recipe, and if you have any questions or suggestions, just leave a comment down below. Don't forget, when you make this recipe at home to beat a photo and post it on social media with the #amorpelacomida, I'm going to love and enjoy your creation.

i cookie senza glutine e senza lattosio? Ecco il passo-passo per voi di roccia in cucina on YouTube you sign up today to stay up on the latest news