Showing posts with label Baked. Show all posts
Showing posts with label Baked. Show all posts

How to make vegetable puff | Indian Veg Puff Recipe | Vegetable Puffs Recipe | Veg Curry Puffs Recipe [Video]


Vegetable Puff Recipe with step by step video instructions. Vegetable Puffs are a popular Indian bakery snacks made by filling sheets of puff pastry with a spicy potato and mix vegetable mash. Vegetable Puff or Pattis are perfect for a tea time snack.

In a hurry? Jump to Video or Jump to Recipe

Indian vegetable puff

Vegetable Puffs or Pattis, as I knew them throughout my childhood, have always been a favorite tea time snack. Layers of crispy flaky puff pastry that crumbled as you ate them, filled with a spicy veg filling, mainly potato. 

Veg Puffs are also so easy to carry that they are almost the most popular food on the walk for me. I used to buy them all the time when I was in college and eat them on the bus on my way home. 

What are Vegetable Puffs?


Vegetable Puffs or Veg Puff or Veg Pattis are a very popular savory bakery snack sold in India. They are very similar to curry puffs that you may find in South Asia but vegetarian. A spicy filling of potato and mix vegetables are sealed in puff pastry sheets and baked until golden. These are a popular evening snack.

While I loved eating them, until a few years ago, I didn't attempt to bake them myself. The reason? the extremely complicated recipe for the puff pastry. I mean you have the rough puff and the traditional puff pastry. The rough puff pastry, while works out perfectly for pies, doesn't really work for our bakery-style puffs. And the traditional one, well I attempted it. I laminated the butter and dough and went through the whole shebang. The resulting puff tasted nothing like the bakery puff. My sister just rolled her eyes saying it tasted too buttery for her liking. Although I hate to admit it, it was true. That puff pastry would have tasted amazing with something sweet like a chocolate puff or something, but for savory, the butter just took over. And I may have messed up somewhere because it never got the nice golden color and the pastry became way flakier than I would have liked. 

Indian vegetable puff

Indian vegetable puff

Bakery style Puffs....

A few years ago I visited my cousin who had taken up the running of a bakery on contract. He had a cook who would make the pastry and bake the final puffs, while my aunt made the filling. So this recipe of the filling is actually courtesy of her. I would have never thought of adding in the mint leaves, but she did and it tasted amazing. I left it as optional since most bakeries do not add it, but it does taste really good with it. 

Regarding the puff pastry, the cook used vanaspati or dalda (hydrogenated vegetable oil). All bakeries use vanaspati in their puffs, it makes them crispier and is much easier to use as it doesn't melt at room temperature. While it makes the puffs vegan and much easier to make, vanaspati is not good for health.

So in this recipe, we followed the exact same process as that of the bakery, but replaced the vanaspati with butter. This makes the puffs crispy without an oily feeling. While it is not the healthiest recipe around with all that butter in there, it is definitely better for you than the vanaspati. 

Some tips and details

  • Use a good quality unsalted butter as this is the taste that will come through in your puff pastry.
  • Adding sugar in the dough helps with the color. If you are avoiding sugar, you can skip it, but the puffs will be paler to the eye. You can also brush the puff with milk before baking for more color.
  • 3 folds is the common way of making puff pastry. Any more than that may lead to a very dense pastry that may not rise well.
  • I sealed the puff a little away from the edge and very gently. This allowed the edges to expand into separate layers. If you seal the edge, the pastry will still taste the same, but may not be visually very appealing.
  • The first time I baked the puffs, I made the pastry a week ago and froze it. This puff had more well defined layers as compared to the one I made on the same day. It still tasted great.
  • The puffs can be filled with anything you like, the filling recipe here is only one of the many. Feel free to be creative with it.
  • If you need to bake in batches, store the remaining puffs in the fridge until the first batch bakes.
Indian vegetable puff



If you made this recipe, let me know! Leave a comment here or on Facebook tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.


If you like this recipe, do not forget to share it with your friends and family! 



You can follow One Teaspoon Of Life on FacebookTwitterInstagramPinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email



Video Recipe





--------------------------------------------------------------------------------------------------------------------------


How to make vegetable puff | Indian Veg Puff Recipe | Vegetable Puffs Recipe | Veg Curry Puffs Recipe


Indian vegetable puff Vegetable Puffs are baked Indian puff pastry parcels stuffed with a spicy vegetable mix. These veg puffs are stuffed with a spicy mix of boiled potatoes, carrots and green peas. This recipe also shows how to make the puff pastry from scratch.

Recipe Type:  Snacks
Cuisine:            Indian
Prep Time:     3 hours
Cook time:     45 minutes
Total time:     6 minutes
Yield:                Makes 8 Puffs


Ingredients:


For the Puff Pastry:


3 cups Maida / All Purporse Flour
190gms unsalted Butter
1 tsp Salt
1 Tbsp Sugar
0.5 Lime
1 cup cool Water

For the filling:


3 large Potatoes, boiled and peeled
1 Carrot, diced small
0.5 Green Peas, fresh or frozen
4-5 Garlic cloves
1 Tbsp Ginger, chopped
1-2 Green Chillies
Handful of mint leaves / pudina (Optional)
1 Onion, finely chopped
1 tsp Mustard Seeds
0.5 tsp Turmeric Powder
2-3 Tbsp Oil
Salt to taste

Method:


To make the puff pastry:


1. Squeeze the lime in the cool water.
2. To make the dough for the puff pastry, take 2 cups of the flour in a large bowl and add 1 Tbsp sugar and 1 tsp salt to it. We will use the remaining 1 cup of flour for dusting while rolling.
3. Add in 40 gms of the unsalted butter and with your fingers mix it in until the flour appears sandy.
4. Now add the cool water little by little and knead to a soft and smooth dough.
5. Make a few slits in the dough with a sharp knife and cover and rest for 20-30 minutes.
6. After resting, dust the counter with dry flour and place the dough on it. Roll the dough into a rectangle as thin as possible. Use dry flour for dusting as required.
7. Take 50 gms of unsalted butter and apply it in a thin layer to 2/3rd of the rolled dough.
8. Sprinkle some dry flour on the butter. This helps make the layers.
9. Now gently fold the non-buttered 1/3rd dough onto the buttered dough. Now fold the other end to complete the letter fold. For clearer instructions on folding, refer to the video.
10. Take a baking sheet and sprinkle some dry flour on it and place the folded dough. Cover with a moist cloth and cool it in the fridge for 20-30 minutes.
11. After 30 minutes, move the dough from the baking sheet to a dusted surface and roll it out again.
12. Repeat steps 7,8,9 and 10. This is the second fold. We will do one more similar roll and fold process.
13. After 30 minutes, repeat the same steps 7 to 9 for the third time.
14. At this point you can choose to freeze the puff pastry if using later. To freeze the puff pastry, wrap it in a plastic wrap and freeze it without folding. If you are planning to make it fresh, then repeat step 10 and continue to make the filling in the meanwhile.
15. If you are using frozen puff pastry sheet, then on the day of making the puff, remove the sheet from the freezer and keep it on the counter 45mins to 1 hour before you plan to bake. You want the dough to be pliable but the butter to still be cold. You can make the filling while the dough thaws.

To make the filling:


16. To make the vegetable filling, grind together the mint leaves (optional), ginger, garlic and green chillies into a paste.
17. Heat oil in a kadhai and add in the mustard seeds.
18. Once the mustard seeds splutter, add in the finely chopped onion and fry until the onions are golden.
19. Add the green peas and diced carrots. Fry until cooked.
20. Add the paste made earlier and saute until fragrant.
21. Add in turmeric powder and salt. Mix well.
22. Coarsely mash the boiled potato and add to the kadhai.
23. You can add garam masala for a spicy filling.
24. Keep aside the filling to cool to room temperature.

To make the puff:


25. Once the filling has cooled, roll out the dough on a surface dusted with dry flour.
26. Dust off the excess flour on the dough with a brush.
27. Cut the dough into 8 equal rectangular pieces.
28. Add a spoonful of filling in each rectangle in the center.
29. Wet your finger with water and lightly apply water along the shorter end of the piece.
30. Fold the pastry sheet to seal the puff. Very gently press a little away from the edges to seal . Do not crimp the edges if you want the layers to puff up and separate.
31. Preheat the oven to 220 degree C. Bake the puffs for 20 minutes or until the puffs are golden.
32. Cool on a wire rack. Serve warm or at room temperature.




If you liked this, you may also like:

matar kachori, green peas stuffed kachori
Matar Kachori

Bangalore Iyengar Bakery Style bread toast topped with an onion-carrot masala
Masala Bread Toast
how to make vegetable cutlets recipe, aloo tikki recipe, vegan cutlet recipe, beetroot cutlet recipe at www.oneteaspoonoflife.com
Veg Cutlets






Read more ...

Baked Falafel Recipe | How to make baked falafels | Easy falafels recipe [Video]


Easy Baked Chickpea Falafel Recipe. Falafels are usually deep fried patties made of chickpeas or other beans and are a popular snack in the region around Middle East. These vegan and gluten free falafels are made from chickpeas and are baked. They are healthier than the deep fried ones. Baked falafels are a perfect addition to buddha bowls, wraps and pita pockets.

In a hurry? Jump to Video or Jump to Recipe

baked chickpea falafel wraps

We love falafels and hummus. If we could swim in a tub of hummus, we would. The silky-smooth, nutty savory goodness is meant for slathering and swimming in, it really is. Hummus is something I make quite often, it is so easy to make and tastes great with so many things. My favorite meal is really just taking some roti or chapati and slathering the hummus and adding a few julienned veggies like carrots, cucumber, tomato and colored peppers and rolling it up to make a delicious wrap. Lunch, done!!
But the thing I love and don't make enough of is Falafels. These crispy balls/patties of chickpeas are so delicious, yet I've generally avoided making them because deep-frying is not something I like to do too often. But all that has changed since I started baking them.

Baked falafels are really easy to make, healthy and freeze well. These baked falafels are made from soaked dried chickpeas, giving them the perfect texture on the inside. The recipe was the batter is the same as the fried ones, just this is baked, so you are not losing out on taste or texture. 

Making these falafels requires a little planning, just enough time to soak the dried chickpeas. They need a good 8-10 hours soak to become soft and achieve the right texture. If you have this planning done, then you really don't need to do much. The soaked chickpeas are drained, and blended with coriander leaves, onion, cumin, red chilli powder or paprika, salt and oil to get a stiff batter that can be shaped. The falafels are shaped into a patty as they bake better that way instead of a ball.

These baked falafels are the perfect addition to buddha bowls, curries, pita pockets and wraps.

baked chickpea falafel wraps


How to freeze baked falafels?

Once the falafels are baked, allow them to cool completely. Once cooled, you can either place them in a ziploc bag in a layer and freeze them horizontally or place in a freezer friendly plastic box and freeze. These will easily stay good for 1-2 weeks. 

To use frozen falafels, microwave on high until they are warm on the inside. I like to leave them out on the kitchen counter for 1-2 hours before I microwave. You can also pan fry them until they are warm on the inside.

My Falafel Wrap

 The pictures I have posted is of the falafel wrap I built with the baked falafels. 

The wrap has the following:
- Homemade pita bread
- Hummus
- Pickled onions
- Shredded red cabbage
- Cherry tomatoes
- Coriander leaves
- Crumbled feta cheese

The options are limitless, you can add different sauces like tzatziki or tahini or even mayo. Pickled radish or carrots will taste great too. Roasted veggies is another way to go. Mint, parsley or your favorite herbs. Pita bread can be replaced with a regular wholewheat roti or even a leftover restaurant garlic naan. Cheese is optional, use your favorite vegan or non vegan soft cheese if you desire. 

baked chickpea falafel wraps

If you made this recipe, let me know! Leave a comment here or on Facebook tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.


If you like this recipe, do not forget to share it with your friends and family! 



You can follow One Teaspoon Of Life on FacebookTwitterInstagramPinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email



Video Recipe





--------------------------------------------------------------------------------------------------------------------------

Baked Falafel Recipe | How to make baked falafels | Easy falafels recipe

baked chickpea falafel wrapsBaked Falafels are baked patties made of chickpeas, coriander, spices and aromatics. Falafels are popular snack in the region around Middle East. These vegan and gluten free. They are healthier than the deep fried ones. Baked falafels are a perfect addition to buddha bowls, wraps and pita pockets.

Recipe Type:  Appetizer
Cuisine:            Middle Eastern
Prep Time:     8 hours
Cook time:     30 minutes
Total time:     8 Hours 30 Minutes
Yield:                14-15 Falafels

Ingredients:


1.5 cups dried Chickpeas (Kabuli Chana | Chhole)
1 large Onion
5-6 Garlic cloves
1 cup Coriander leaves
1 Tbsp Cumin Powder
1 Tbsp Coriander Powder
1 tsp Red Chilli Powder
0.25 tsp Baking Soda
6 Tbsp Olive Oil
Salt to taste

Method:


1. Soak the dried chickpeas in water for 8 hours or overnight.
2. In the morning, drain the water completely and add to a blender.
3. Add chopped onions, garlic, coriander leaves, baking soda, cumin powder, coriander powder, red chilli powder, salt and 2-3 Tbsp olive oil. Blend to a coarse batter, you should be able to shape the falafels.
4. If the batter feels wet, add in 1-2 Tbsp Corn starch or corn flour to help it bind.
5. Shape the falafels and place in a single layer on a greased baking sheet.
6. Bake for 25-30 minutes at 180 degree celsius or until done.
7. Serve hot with hummus or use in buddha bowl, wrap or pita pocket.
8. Look at notes above if you are planning to freeze the falafels.





If you liked this, you may also like:

Vegan lentil meatballs

vegan pan fried turnip chops
Vegan Turnip Chops
roasted sweet potato, chickpea, quinoa salad with walnuts, pomegranate, broccoli and beans in a mustard date dressing
Roasted Sweetpotato Salad










Read more ...

Pav Recipe | Goan Pao Recipe and an Ode to the humble Pao [Video]


Pav or Pao Recipe with step by step video instructions. Pav or Pao are leavened bread rolls from India. Pao is a soft, fluffy and chewy white bread roll. Pao is usually served with a bhaji or curry on the side. This recipe of pav is vegan.


In a hurry? Jump to Video or Jump to Recipe

goan pao, vegan pav, ladi pav

Pav or Pao.. to the tiny state on the Konkan coast where I am from, it is not just bread, it is almost a way of life.

Every time I post a photo of Pao on Instagram, I always write about how special the Goan Pao is. It is a sentiment that my fellow Goans agree to.

The Portuguese brought the leavened bread, the Pao to Goa. During the Portuguese rule, the pao was leavened using toddy, the local coconut alcohol.  But since independence, the toddy has been replaced with yeast which is now easily available all across the country.

When you are in Goa, you are bound to see the Poder, the guy who delivers the pao to your door step. He is usually riding the cycle with a blue tarpaulin covered cane basket behind him on the cycle and honking away to let the people know that he is present. Just holler at him to stop him and buy your fresh from the bakery pao.

goan pao, vegan pav, ladi pav


My earliest memory is my grandma giving me Rs.0.5, yes, 50 paise, and sending me off to buy pao at 4pm, when the poder made his second round of the day. Today the humble pao costa a little more, but is still subsidized by the government so that it is affordable to all.

The Goan pao is like no other and although I attempt to recreate it in my kitchen with this recipe, I will never accept it can reach the texture of the Goan pao. The Goan pao has the chewiest and lightest crumb that can soak up any curry and still hold its shape. The crust can be soft or "kadak", buy the variety you like, it is always a nice even brown with so much texture. The pav is so aptly salted that it can still be enjoyed just plain and it won't taste bland and use it to mop up a curry, it won't taste too salty. Perfect, just like Goldilocks liked it. And yes, it isn't even a tad bit sweet and the crust doesn't crumble, like it does for store bough pao in Bangalore.

I have spent several years trying to find the perfect pao in Bangalore and almost given up. There are a few ones that come close to the Goan pao, but aren't always available. So in the meantime I have been attempting to make it at home. And after several several tries, I can say that this Pao recipe satisfies me.

The pao is soft and has a decent crumb that does not rip apart and crumble when dipped into a gravy. The crust is nice and soft with a gentle resistance of the gluten. It isn't always an even texture, but I attribute it to my shaping skills. While I attempt to keep most of my recipes vegan friendly, this is one place where I tend to replace the sugar with honey just because it gives me an amazing rise and color. The recipe below calls for sugar, but feel free to replace it with honey, maple syrup or any other sweetner. The addition of steam helps the pao rise and also gives it better texture as in the case of a sourdough or other artisanal breads.

goan pao, vegan pav, ladi pav


If you made this recipe, let me know! Leave a comment here or on Facebook tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.

If you like this recipe, do not forget to share it with your friends and family! 



You can follow One Teaspoon Of Life on FacebookTwitterInstagramPinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email



Video Recipe





--------------------------------------------------------------------------------------------------------------------------

Pav Recipe | Goan Pao Recipe


goan pao, vegan pav, ladi pavPav or Pao are leavened bread rolls from India. Pao is a soft, fluffy and chewy white bread roll. Pao is usually served with a bhaji or curry on the side. This recipe of pav is vegan.

Recipe Type:  Bread
Cuisine:            Goan / Indian
Prep Time:     2.5 minutes
Cook time:     20 minutes
Total time:     3 minutes
Yield:                Makes 9 small pavs

Ingredients:


3 cups all-purpose flour or maida
3 tsp instant yeast or 2 tsp active dry yeast
1 Tbsp Honey or Sugar
2 Tbsp Oil
Salt to taste
Water as required
Oil for greasing
Flour for dusting

Method:


1. Add the sugar or honey to 0.5 cups of warm water and mix well.
2. Add in the yeast and mix well. If using active dry yeast, allow it to sit for 5-10 minutes until the yeast blooms.
3. Pour the yeast to a large bowl and add in the 2 Tbsp of oil and salt.
4. Add the flour and knead to a smooth dough. Use water as required while kneading.
5. Once you have a smooth dough, rub some oil on it to prevent it from drying and cover and keep the dough in a warm place for 1 hour or until it doubles.
6. Once the dough has doubled, punch it down and move it to a floured surface.
7. Gently knead the dough again and form a log.
8. Divide it into equal pieces. I divided into 9 pieces because I was using an 8 inch square pan.
9. Take each piece of dough and roll it into a ball. Fold the sides in and place it on a greased baking pan.
10. Keep 1-2 cm gap between the dough balls. The dough will rise and the pav rolls are meant to stick together on the sides to give you the classic shape and feel of pav.
11. Cover loosely with a cloth and allow the pav to rise for a second time in a warm place. The second rise may be shorter than the first as the yeast is already activated.
12. Preheat the oven to 220 degree Celsius and boil water in a kettle until it reaches a rolling boil.
13. Place the pav in the oven and in a tray below the pav add the boiled water to create steam in the oven.
14. Bake for 20 minutes or until the pav bread is cooked. Timing may vary according to the oven.
15. Remove from the pan and cool on a wire rack.
16. Allow to cool before serving.

Notes:

  1. Using honey instead of sugar gave me a better rise and color. Feel free to substitute the sweetner to your liking. Don't eliminate the sweetner, it is required for the color and rise.
  2. You can brush the top of the pav with milk before baking, it helps in getting a browner color on the top.
  3. You can replace water with milk in the recipe, it will give you softer and less chewy pav.
  4. Steam helps the pav get a better rise and texture. You can skip this, although it is recommended.



If you liked this, you may also like:

Spicy Maharashtrian Misal Pav
Misal Pav

How to make goan bhaji pao, pav bhaji,  alsanyache tondak at One Teaspoon Of Life www.oneteaspoonoflife.com
Alsane Tonak
jain pav bhaji made without onion, garlic and potatoes
Jain Pav Bhaji
Masala Pav, Indian street food
Masala Pav

How to make dill bread recipe, dill and onion bread recipe, eggless dill and onion bread recipe, how to bake bread rolls recipe, how to bake bread at www.OneTeaspoonOfLife.com
Dill Onion Rolls
Indian street food, chaat, made with bread, yogurt, chutneys and spices
Dahi Bread Chaat

Read more ...

Coconut Flour Shortbread Cookies Recipe | Gluten Free Coconut Shortbread Cookies [Video]


Coconut Flour Shortbread Cookies Recipe with step by step video instructions. Coconut Shortbread Cookies are gluten-free biscuits made from coconut flour. Coconut Shortbread Cookies are made with just 4 ingredients and are vegetarian, eggless, and fit a Jain diet.

In a hurry? Jump to Video or Jump to Recipe

Gluten-free Coconut Shortbread Cookies

I wonder where the coconut flour was hiding all this while!

I went through a phase of eating gluten free food for a few months and I must say I felt so much better. It is a lot of work though as gluten free is not a concept that is widely known in India. While a lot of South Indian food is traditionally gluten free, as it is mostly rice or millet based, restaurants tend to either add in flour as a way of improving texture or just to get instant results. So, it is very easy to mistakenly eat gluten when eating out. Hence, came the need to make everything at home from scratch. While daily food was easy to give up, I had a hard time with sweets, my sweet tooth and all. I missed my cookies and tea, especially as I watched Raj munch on them from afar.

So, I made my own cookies!! Gluten free Cookies!! I made Almond Flour Cookies and these amazing Coconut Flour Cookies. Unfortunately, they are amazing. Yes, unfortunately, coz it means that your family who doesn't care about gluten are now snacking away on your amazing fragrant cookies. I had to literally hide my cookies from them!

Gluten-free Coconut Shortbread Cookies


Are you in love with Coconuts? I sure am. Born a coconut fan. So the best part of these cookies for me was the pure taste of coconut through and through.

The details...


The cookies follow a very simple recipe with just 4 ingredients. It is a mix, knead, chill, cut and bake.

A regular shortbread cookie has the easiest measurements, 1:1:1, that is, 1 cup flour, 1 cup butter and 1 cup sugar. I almost followed the same. The only ingredient I was cautious about was the sugar. I added it on the go as per taste. And with this cookie dough, believe me, you will be tasting a lot **wink**.

So to start off, mix the coconut flour, butter, vanilla and half of the sugar. I added vanilla for added flavor, plus I love the wafting smell of vanilla while the cookie bakes. Since the coconut flour has no gluten, you will not get a kneadable dough. Just combine until everything comes together. Add more powdered sugar as you taste it and feel the need for more sweetness. You can also add milk to help the dough combine, but since there is no gluten, it will never hold like regular cookie dough.

Once the dough is completely combined, we will chill it in the fridge. If you are short for time, chill it in the freezer for 30 minutes. To chill the dough, place it in a plastic wrap and chill. You can also shape the dough like a log and later just slice the cookies and bake. That actually seemed easier, but I had already chilled it like a ball. If you chilled it like a ball, gently knead the dough and cut out cookies in the desired shape. Bake until golden on the edges.

The cookies tend to get slightly harder as they age, which is after about a week. But you can microwave them and warm them up or just dunk in hot milk/tea and enjoy. They still taste the same.


Gluten-free Coconut Shortbread Cookies


If you made this recipe, let me know! Leave a comment here or on Facebook tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.

If you like this recipe, do not forget to share it with your friends and family! 



You can follow One Teaspoon Of Life on FacebookTwitterInstagramPinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email



Video Recipe





--------------------------------------------------------------------------------------------------------------------------

Coconut Flour Shortbread Cookies Recipe | Gluten Free Coconut Shortbread Cookies Recipe


Gluten-free Coconut Shortbread CookiesCoconut Shortbread Cookies are gluten-free biscuits made from coconut flour. Coconut Shortbread Cookies are made with just 4 ingredients and are vegetarian, eggless, and fit a Jain diet.

Recipe Type:  Dessert
Cuisine:            International
Prep Time:     75 minutes
Cook time:     15 minutes
Total time:     1 Hour 30 Minutes
Yield:                Makes 20-25 cookies

Ingredients:


1 cup Coconut Flour
1 cup Powdered Sugar
1 cup unsalted Butter
1 tsp Vanilla extract
1-2 Tbsp Milk (Optional)

Method:


1. Mix softened butter with coconut flour, vanilla and half the powdered sugar.
2. Mix until combined. Taste and add more sugar if required.
3. Add milk as needed to help the dough come together.
4. Wrap the dough in plastic wrap and chill in the fridge for 45-60 minutes. If you are in a hurry, you can chill in the freezer for 20-30 minutes too.
5. You can either shape the cookie dough as a log before chilling or as a ball of dough.
6. After 60 minutes, unwrap the dough and knead it until about 6-8 mm thickness. Don't make it too thin. Cut out cookies using a cookie cutter and lay on a baking tray in a single layer.
7. If you chilled the cookie dough as a log, you can slice the cookies and lay them on a baking tray.
8. Preheat the oven to 180 degrees C.
9. Bake the cookies for 12-14 minutes or until golden brown on the edges.
10. Cool on a wire rack and store in an airtight box at room temperature.



Gluten-free Coconut Shortbread Cookies


If you liked this, you may also like:

gluten free eggless almond flour cookies
Gluten-free Almond Cookies

How to make vegetarian eggless Karachi Bakery Fruit Biscuit rose cookies cranberry cookie recipe at One Teaspoon Of Life www.oneteaspoonoflife.com
Fruit Biscuits
How to make cornflake choco chip cookies recipe, eggless cornflake biscuit recipe, eggless chocolate chip cookie recipe at One Teaspoon Of Life www.oneteaspoonoflife.com
Cornflake Chocolate Cookie










Read more ...

Almond Flour Cookies Recipe | 4 Ingredient Gluten Free Almond Cookies [Video]


Gluten-Free Almond Cookies recipe with step by step video instructions. Gluten Free Almond cookies are crescent shaped eggless cookies made with almond flour, butter, and sugar. Crescent Almond Cookies are dusted with powdered sugar to make them super delicious treat!

In a hurry? Jump to Video or Jump to Recipe


gluten free eggless almond flour cookies

Friday evening, a retro song, a hot cup of tea and these almond cookies (and of course Instagram!). A perfectly relaxing moment in my week.

That's exactly what I was doing until I started writing this post. It's a beautifully warm evening, not too hot not too cold, just like how Goldilocks likes it. My trusty laptop is playing melodious songs on YouTube, I have a nice cup of tea and these sugar-coated almond flour cookies, that I dunk into my tea amidst browsing Instagram for the latest trends (and also cute puppy videos). This is exactly how I found this recipe.

gluten free eggless almond flour cookies


gluten free eggless almond flour cookies


I was as usual browsing through Insta when this cookie caught my eye. Just 4 ingredients and virtually no work. Making them is as relaxing as eating them. I had to make them, especially, since I have been experimenting with going gluten-free. Off the shelf gluten-free cookies are super expensive and not that great either, I am yet to find a one I love. But this one was love at first lick. Yes, lick. Did I not mention that these cookies are rolled through powdered sugar? So yummy....

Almond flour, while extremely common in other countries, isn't yet so easily available in India. I found a lot of options at Food Hall in Bangalore. It is also available online on Amazon. But if none of those work out for you, you can make your own at home. I found this recipe on Minimalist Baker that seems simple enough - How to make Almond Flour.

gluten free eggless almond flour cookies


Once you have the almond flour, you are all set. Oh, yeah, you also need butter at room temperature. If you forgot to keep the butter out of the fridge (like me!), then the best way to use it is to grate the cold butter and use it in the recipe. So almond flour, butter, powdered sugar and vanilla, that is all you need. The original recipe that I remember skipped the vanilla, but I love the aroma of vanilla wafting through the house. Plus I like my cookies flavored with something.

Mix all ingredients in a bowl until you have a dough that you can shape. If it feels loose, add a little milk or water or more butter. Everyone loves more butter. Shape it how you like it. The recipe I followed had them crescent shaped so I stuck to it. Once the cookies are shaped and baked, you have to do the most important step - the rolling in sugar. The rolling has to happen while the cookies are still hot or warm so that the sugar sticks to the cookie. So, either cool the cookies for 5 minutes on a wire rack and roll in the powdered sugar or if you have fireproof hands, just drop them in the sugar immediately from the baking tray and toss well until all the cookies are coated.

Enjoy it with your cup of tea or coffee or milk, whichever is your sin!

gluten free eggless almond flour cookies



If you made this recipe, let me know! Leave a comment here or on Facebook tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.

If you like this recipe, do not forget to share it with your friends and family! 



You can follow One Teaspoon Of Life on FacebookTwitterInstagramPinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email



Video Recipe





--------------------------------------------------------------------------------------------------------------------------

Gluten Free Almond Cookies Recipe

gluten free eggless almond flour cookies
Almond Flour Cookies are gluten-free cookies/biscuits made with just 4 ingredients - almond flour, butter, sugar, and vanilla. Easy to make almond cookies.

Recipe Type:  Dessert
Cuisine:            International
Prep Time:     45 minutes
Cook time:     20 minutes
Total time:     65 minutes
Yield:                15-17


Ingredients:


1 cup Almond Flour
3 Tbsp unsalted Butter
0.25 cup powdered Sugar
0.5 tsp Vanilla extract
Powdered sugar for dusting

Method:


1. In a large bowl, take almond flour, 0.25 cup powdered sugar, vanilla extract and butter (at room temperature).
2. Mix well until combined.
3. Shape into crescents or any shape that suits you.
4. Bake for 15-20 minutes at 180 degree Celsius or until golden brown.
5. Cool on a wire rack.
6. While the cookies are still warm, roll the cookies in a bowl with powdered sugar to coat the cookies with it.
7. Store in an airtight box once completely cooled.



If you liked this, you may also like:

How to make vegetarian eggless Karachi Bakery Fruit Biscuit rose cookies cranberry cookie recipe at One Teaspoon Of Life www.oneteaspoonoflife.com
Rose Fruit Biscuit

How to make cornflake choco chip cookies recipe, eggless cornflake biscuit recipe, eggless chocolate chip cookie recipe at One Teaspoon Of Life www.oneteaspoonoflife.com
Cornflake Chocolate Cookie
Milk Rusk










Read more ...