Vegan chestnut biscuits, chocolate and walnuts

Inserted by Rosa Rizzo the



Ingredients for about 20-25 pieces

200 gr Buckwheat flour Mill Marello

50 gr bio chestnut flour

30 gr bio hazelnut flour

Half sachet of bicarbonate baking bugs and cemor tartar

50 ml rice oil

100 ml of water

1 tablespoon of organic coconut sugar

50 grams of minimum fondant chocolate 70 percent

1 teaspoon of organic coconut oil

Bio q.b shelled walnuts


Get parties from the pastry. Mix the flours together, natural yeast, coconut sugar and add water and oil until you get an easily workable mixture. Forming balls, crush them, place them on the pan and cook in the oven at 180 degrees for about 20 minutes until the cookies have hardened. Let them cool. Apart from melting in a bain-marie the chocolate together with coconut oil and mix them together. Pass the glaze obtained on cookies, complete with walnuts. Cool and solidify chocolate in the refrigerator.

Most of the cookies recipes on the web are simple recipes ideal for breakfast. But a biscuit can also be greedy and become a perfect dessert or a pastry to accompany the maybe in the company of relatives or friends. Always refer to genuine, always remaining gluten, always without the need for ingredients such as eggs, milk, butter or refined sugar.

The chocolate cover makes everything extremely tasty, the walnut gives crunchy, but the real surprise is the pastry. One would expect a neutral flavor, a classic short pastry, instead the rustic flavor of the buckwheat emerges, the sweet and detail note of the chestnut and the taste of dried fruit.

These cookies are very nutritious, rich in fibers and vegetable proteins, antioxidants and iron. Try to combine a warm tea of ​​lemon canine rose, rich in vitamin C, to optimize the assimilation of this important mineral.

Keep this recipe just for the pastry that lends itself to being a perfect base for an apple tart or for classic breakfast biscuits.

Article by Dr. Isabella Vendrame - Psychologist Food Coach, writer and disclosure.

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