VEGAN CHOCOLATE QUINOA SANDWICH COOKIES (GLUTEN-FREE, NUT-FREE)

January 9, 2019

 

Thank you to Hana, at Nirvana Cakery for developing these Chocolate Quinoa Sandwich Cookies. It’s always a challenge creating vegan gluten-free recipes without the use of nuts and coconut products, but Hana is always up to the challenge.

 

Share these with your loved ones this Valentine's Day.

 

 

 

 

INGREDIENTS

 

Chocolate cookies:

  • 1/4 cup quinoa flour (30g)

  • 1/4 cup brown rice flour (35g)

  • 1/4 cup buckwheat flour (35g)

  • 1/4 cuptapioca flour (30g)

  • 2tbsp cacao powder

  • 1/3 cup rapadura sugar (50g)

  • ½tsp baking powder

  • 1tsp psyllium husk + 1tbsp water

  • 1tbsp ground flaxseed + 3tbsp water

  •  

Chocolate quinoa frosting:

  • 1/4 cup quinoa flour (30g)

  • 1/2 cup rice milk (120 ml)

  • 2oz Amore di Mona couverture chocolat speciale

  • 1tbsp brown rice syrup

     

Topping:

  • 2oz Amore di Mona couverture chocolat speciale

  • dried rose buds & rose petals

 

 

 

 

INSTRUCTIONS

  1. Add 1tbsp of ground flaxseed with 1tsp of psyllium husk into a small bowl, add 4tbsp of water, stir and set aside to thicken.

  2. In a large bowl whisk together quinoa flour, brown rice flour, buckwheat flour, tapioca flour, cacao, sugar and baking powder. Set aside.

  3. Whisk olive oil into the flaxseed mixture and add to the dry mix.

  4. Using a fork stir the mixture until it starts coming together and now use your hands to gently bring it into a smooth soft dough.

  5. Shape the dough into a flat disk, wrap up in a cling film and refrigerate for at least 1 hour or overnight.

  6. Preheat the oven to 180°C (350F)

  7. Place the dough between 2 pieces of baking paper and roll out into 3-4mm thickness (just under ⅛"). Cut out heart shapes using a cookie cutter and using spatula knife carefully transfer each onto lined baking sheet.

  8. Bake for about 12 minutes. It's tricky to tell when they are ready, remember they will harden as they cool down.

  9. To make the frosting finely chop the chocolate and set aside. Measure ¼ cup quinoa flour and place into a small pot with ½ cup (double the volume) of rice milk. Whisk well and gently heat on a low heat stirring constantly until the mixture gets really thick, continue to cook for couple more minutes, it should take no more than 5 minutes. Stir in brown rice syrup followed by chopped chocolate and stir until completely smooth. You should achieve frosting consistency. You can add another tbsp of rice syrup or warmed milk if it feels too thick. Leave to cool down and transfer into fridge until you are ready to sandwich the cookies.

  10. Spoon the frosting into a piping bag fitted with a large nozzle. Pipe around the edge of each cookie and sandwich them together.

  11. Gently melt the chocolate for the coating in a double boiler or microwave and stir until completely smooth. Dip, pour or drizzle each cookie generously. Sprinkle with few dried rose petals or rose buds.

  12. Enjoy!

     

NOTES

I've used quite large heart shape cookie cutter for this recipe, about 3". You can make the cookies in any shape or size.
If you don't have psyllium husk, you can replace it with 1tbsp of brown rice or maple syrup.

 

For more wholesome, seasonal, plant-based, and gluten-free recipes, visit Nirvana Cakery.

 

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