Spelt Linzer Cookies Recipe
By Lena's Vegan Living
🔪Prep Time: 40 mins
👩🍳Cook Time: 20 mins
1 ½ cup whole grain spelt flour
½ cup almond meal
½ cup vegan butter cooled I use Earth Balance
1/2 cup Xylitol/ birch sugar or raw coconut sugar for the dough
1 tsp pure vanilla extract
½ tsp Himalayan pink salt
1 egg replacement you can use flax meal 1tbsp mixed with 3tbsp water
3 tbsp Ice cold water
STRAWBERRY CHIA JAM
1 cup strawberries fresh or frozen, sliced
¼ cup Maple Syrup
1 tbsp Chia
You may double the amount if you are making larger number of cookies.
1Prepare your egg replacement in a small dish and set aside.
2Place all the ingredients except water and egg replacement into a food processor and start pressing the pulse button.
3Continue full speed until it looks like breadcrumbs.
4Add the egg replacement and blend again then add 1 tbsp ice cold water and blend again. Keep adding water and continue blending, until the dough does form a ball. Be careful, do not add too much water.
5Remove the dough and shape nice ball.
6Wrap it in a plastic and place it in a refrigerator for 30 minutes.
7When ready, line your baking sheet with parchment paper and line your working surface with parchment paper as well.
8You may divide the dough into two halves, it is easier to work with it that way.
9Apply some white flour on the surface (I use rice flour) to prevent from sticking.
10Start rolling and soon as you make the dough flat, apply another sheet of parchment paper on top and keep rolling until you get circle about 6” diam.
11Preheat the oven to 350F.
12Gently insert your cookie cutter on the edge of the dough, remove the rough edge and slide spatula underneath the cookie. Pull out gently, remove the cookie cutter and place on the baking sheet. Repeat until you have it all done. Make sure you count how many you have of each shape to make pairs.
13Bake for 8 t0 10min.
14When ready, carefully transfer to a cookie rack and let it cool down for 15min.
15Apply jam in the centre of each cookie and combine.
16If you have lots of edge leftovers, combine them by using plastic wrap by pressing them into a ball and repeat the process. Some cookie cutters like the starts I was using are not possible cutting out without leaving big space. But if you cutting out for example circles, you will not have such an issue.
17STRAWBERRY CHIA JAM
18In a small pot, bring the maple syrup to a boil.
19Add strawberries and stir well.
20Reduce the heat and let it simmer for 10 minutes.
21Take it off the heat and let it cool down for 5 min.
22Transfer to a food processor and blend until smooth.
23Transfer to a bowl, add chia seeds and mix thoroughly.
24Cover with lid and place into a refrigerator overnight.
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.