Weekend recipe: buckwheat flour carrot cookies

Buckwheat Flour Carrot Cookies. Photo © Instagram.com/@olgaskorupskaya

Makes 15-20 cookies

2 tablespoons of olive oil
40 g. butter
3 tablespoons of almond milk (or walnut milk)
3 tablespoons of agave syrup
1 tablespoon of vanilla pod
1 egg
100 g. buckwheat flour
75 g. wet almond cake
1/2 teaspoon of baking soda
1 pinch of salt
2/3 cup of grated carrot (or leftovers from a juicer)
1/4 tablespoon of cinnamon

Whisk together the agave syrup, olive oil, vanilla, butter, and egg.
In a separate bowl, mix together the flour, almond cake, cinnamon, soda, and salt.
Stir together the two mixtures. Add carrots and stir again. Leave in the refrigerator for 1 hour.
Roll the dough between two sheets of baking paper to a 0.5 cm thickness. Cut out cookies with cookie cutters.
Bake in the oven at 180°C for 15 minutes.
IMPORTANT! You can use leftover almond cake from the almond milk recipe. Almond cake can also be used to make almond ricotta.

Please see more tips on healthy lifestyle and proper eating on Instagram you can find in the Instagram @anastassiakhozissova . Specially for those who want to look like a top model.

Text: Anastassia Khozissova


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