All to munch on, healthy and even not too caloric. As well as delicious, Obviously. I invented these vegan pistachio cookies from Bronte Dop, in the sense that I balanced the ingredients myself, to get a precise result: crispy cookies, scented with lemon, with lots of pistachio and oatflakes, that give a delicious texture. The Sicilian pistachio protagonist of a modern cookie, healthy and above all good.
Inside flour type 1, brown sugar, a piece of banana that replaces the binding function of the egg. And still, coconut oil (you can also use a seed oil) and coconut milk (you can use any vegetable milk). I really like the delicate scent that milk and coconut oil generally give to doughs. Try them in combination with the chocolate in the VEGAN COCOA CRAB TYPE COOKIES.
They are very simple to prepare and, if stored in a hermetically sealed box, remain crispy for a long time. Making cookies is relaxing and fun, even with children: give them a moment of gentle leisure. Find so many ideas in my article on 18 EASY RECIPES OF BISCUITS FOR BREAKFAST.
The great protagonist of bronte pistachio vegan biscuits is obviously the pistachio in three textures. Flour, the grain for a more fun texture and the whole pistachio as decoration. Don't forget to add a pinch of salt to the dough. Salt must be present in every dessert you prepare, obviously in small quantities, because it enhances the sweet and at the same time makes it less cloying. In this case, salt enhances the taste of pistachio and makes these cookies absolutely delicious.
VEGAN BRONTE DOP PISTACHIO COOKIESPrint This
- 120 grams of flour type 1
- 30 grams of oatflakes
- 50 grams of Bronte Dop pistachio flour
- 20 grams of Bronte Dop pistachio grains
- 60 grams of brown sugar
- the zest of a grated organic lemon
- a large pinch of salt
- 35 grams of coconut oil
- 1 tablespoon coconut milk
- 35 grams of very ripe banana
- pistachios to decorate cookies
The preparation of vegan bronte pistachio cookies is quick and easy. Put type 1 flour in a bowl or work top, pistachio flour and grains, sugar, salt and lemon zest. Stir and add the coconut or seed oil. I remind you that coconut oil is in a liquid state when it's hot, and solid when it's cold. You can use it as you like, I prefer to use it in the solid state because as a consistency it is more like butter.
Add coconut milk (or other vegetable drink) and the crushed banana. Knead and, if the compound turns out to be too dry, join still little milk. You have to get a solid, non-sticky panetto. If you used Bronte pistachio, you'll get a panetto of a nice green color, that in cooking will tend to brown. I recommend, do not use green dye.
Wrap the panetto in the food film and store it in the refrigerator for at least one to two hours. Personally, I leave it in the refrigerator all night, so that the lemon will unseen all its scent.
Spread the dough to a thickness of 5-7 centimeters and, with a pasta cup or a cookie form, make cookies. Decorate each cookie with a pistachio. Put them on a baking tray lined with baking paper and store them back in the refrigerator. Preheat the oven to 180 degrees and, once hot, bake the biscuits for 15-20 minutes or until they are evenly golden. Bake the biscuits and let them cool completely. Bon appétit!