Free from gluten, dairies and with honey as a natural sweetener, these cookies have low glycemic index and can be a good suggestion for people with: Gluten intolerance; Celiac disease; Diabetes; Lactose intolerance. The ingredients of these cookies: know what’s special about them Buckwheat : naturally gluten-free, it is a good source of fibre and antioxidants, such as tocopherols and flavonoids. Its protein content is higher than that of rice, wheat or maize. It has a balanced composition of amino acids and is rich in lysine, iron, magnesium, phosphorus, vitamins. Coconut oil : although it is a saturated fat, it contains lauric acid, so it is considered that it has a better lipid profile. It can also have an antioxidant action in fighting free radicals, potentially causative of disease. Recipe Ingredientes 2 eggs 100 mL coconut oil 1 teaspoon of baking powder 4 tablespoons of honey 1 teapcup of buckwheat flour 3 teacups of buckwheat flakes Other optional ingredients: Orange zest Lemon Chocolate nuggets Cinnamon Vanilla Preparation Break the eggs into a bowl and whisk; Add the honey and the oil until you get a homogeneous mixture; Add to this mixture the baking powder, the flour and the buckwheat flakes; Wrap everything with a spatula or spoon until you get a dough; if you wish, at this stage add other optional ingredients to your taste; Line a tray with parchment paper; With the help of an ice cream scoop, place spoons of dough on the tray; With your hands, flatten a little the dough to form the cookies; Bake (160ºC) for 10-12 minutes, until the cookies are golden; Remove and allow to cool (if possible on top of a grid); Store in a hermetic box to keep the freshness. Preparation time : 30 minutes Quantity : 10-12 servings Nutritional information Per 100 g Per 2 cookies (60 g) Energy (kcal) 430 260 Proteins (g) 10 6 Carbohydrates (g) 56 34 Lipids (g) 18 11 Fibre (g) 4 2,5 Author : Carolina Santo Meet the Nutrition team of Hospital da Luz network .
