Mint Gingerbread Cookies with Flaxseed and Almond Flour
Flaxseed and almond flour provide fiber and a dense base, while mint adds a cool aroma. Briefly toasting the flour and baking create a dry, crumbly texture.
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Inventory: Blender
625
Servings: 6 (1 serving ≈ 43 gram)
Digestion time: 3 hour
Complete protein: ✔
Toast flaxseed flour (80 g) and almond flour (50 g) in a dry pan until golden, then cool them.
Blend mint (5 g). Add coconut oil (40 g), egg (50 g), lemon juice (30 g), and stevia (to taste) to the dry mixture.
Add baking powder without starch (2 g), knead the dough, and rest it for 20 minutes.
Shape the gingerbread cookies and bake them at 180 °C for 20–25 minutes. Cool completely.
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