- 200g flour (buckwheat or spelt)
- 200g almonds (100g ground, 100g chopped)
- 100g coconut blossom sugar
- 50g coconut oil
- 30ml oat milk
- 30ml maple syrup
- 1/2 tsp baking powder
Mix all ingredients together until a uniform mass is formed. The dough should be relatively firm, if it is too runny, just add some more flour. Next, shape the dough into 2 loaves (similar to breads) and place them on a baking sheet, 7 minutes at 180°C. Remove the cantucchini, cut and place each cookie slice on its side. Bake for another 7 minutes and let cool completely until the cookies are hard and done. Italian baking is a breeze after all!