with brown sugar
Hello everybody! Probably you have realized that I love cookies … at any time, during the day and, why not , the night 😉 Today I made these cookies for a friend intolerant to wheat and lactose and finally I said to myself, why don’t prepare something suitable for vegans? Because it is usually hard to find dessert recipes for those people.
Preparation: 10 minutes + 30 minutes in the refrigerator – Cooking time: 10-15 minutes – Difficulty: medium
Ingredients (for about 30 cookies ) :
150 g rice Flour
75 g Corn starch
75 g Corn Flour
50 g extra virgin olive Oil
1 small mashed banana
100 g Brown Sugar
5 g Ginger
10 g Cinnamon
5 g baking powder
In a large bowl processed sugar, spices and extra virgin olive oil until creamy. Then add the mashed banana. Little by little, add flour and baking powder. Knead the mixture and form a ball, which you will leave in the fridge for at least 20-30 minutes.
After the time in the fridge, roll out the dough to about 5mm and cut out the biscuits. Preheat oven to 170°C. Lay the biscuits on a baking sheet lined with baking paper and put in the fridge for 10 minutes.
When the oven is hot, bake your cookies. After few minutes you will begin to smell the spices 😉 After about 10 minutes they will be ready.
Good breakfast, snack, tea time or sweet after dinner … 😉
Nutritional advice: these cookies contain many ingredients that we have already encountered, such as spices, sugar or corn starch. Meanwhile, I would like to underline and show you that this recipe is low in saturated fat and cholesterol, but there are sugars! So pay attention to those who have to take under control the glycemia 🙂
One of the ingredients that we find here is the banana! I’ve added it to the mix because I needed a “binder”, in fact I didnt’ use eggs, plus it gives a very pleasant flavor in this recipe and it has some interesting properties . We find the pro-vitamin A, the B vitamins (B1 , B2 and PP), vitamin C and trace of vitamin E.
Among the trace elements, potassium is definitely the most important mineral, followed by calcium, phosphorus, copper and iron, which is why the banana has re-mineralizing properties. But be careful that you lose some of them during the cooking, expecially vitamins and proteins. So, this fruit (like all fruits) is better uncooked 🙂 Also , the banana can relieve problems associated with gastric ulcer: in fact it could help to neutralize the acidity of gastric juices by stimulating the production of mucus.
Warning: The banana can unleash, in susceptible individuals, allergic reactions. With regard to the introduction in the diet of children at the time of weaning, is recommended after the apple and the pear!
More informations: http://www.botanical-online.com/platanos1angles.htm
See you soon! 😉