We went to Bafa Lake to find a sandal but we couldn’t, so we just filmed some moments. First weeks of spring goes so calm and warm, isn’t it amazing? The next day we made delicious gluten free swedish cookies for seaside picnic. We took cookies with us and watched the sunset. It was also an amazing spot too see sea tides.
I made Recipe from Green Kitchen Stories (http://www.greenkitchenstories.com/swedish-chocolate-biscuits/)
Swedish Chocolate & Mocha Biscuits
Makes 16 small biscuits
2 egg whites
4 tbsp maple syrup or honey
100 g / 3/4 cup / 180 ml almond flour
50 g / ½ cup desiccated coconut, unsweetened
Preparing the biscuits: Preheat the oven to 360°F/180°C and line a baking sheet with baking paper. Whisk egg whites and maple syrup vigorously in a medium size bowl for about a minute. Add almond flour and desiccated coconut and stir until well combined. Use your hands to shape small balls, about half the size of a golf ball. Be aware that the dough is quite loose to work with. Place them on the baking paper and flatten them out a bit, they should roughly have the size and shape of a French macaroon, about 2 inches wide. You can also make them larger, if you prefer bigger biscuits. Bake for about 8-10 minutes and then leave to cool completely. Meanwhile prepare the mocha buttercream.
Vegan raspberry filling
1 cup fresh raspberries (or thawed frozen)
10 fresh dates
2 tbsp coconut oil
2 tbsp plant milk
150 g / 5 oz vegan dark chocolate
IT IS DELICIOUS I never thought a gluten free cookie would be this tasty!
Preparing the raspberry filling: Mix together the ingredients in a high-speed blender. If you want a smoother filling without seeds, you can pass it through a sieve. Put in the fridge to firm up.