Vegan coconut biscuits, sugar-free and gluten-free. Crispy and simple to make, made with coconut okara and rice flour. Ideal as a light snack or for breakfast.
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In a bowl combine the okara, rice flour, salt and curry.
Pour in the oil and start kneading.
If the mixture is hard to bring together, add a very small amount of cold water.
Roll out the dough between two sheets of baking paper using a rolling pin until it is about 3–4 millimeters thick.
Cut into squares with a knife or pizza cutter.
Bake at 180°C for about 15 minutes, until golden and crisp.
Let them cool before serving.
Rolling pin
Baking paper
Pizza cutter or knife
Baking tray
Tip: if you do not have okara, you can use shredded coconut instead of the okara.
Stati Uniti d'America
| Energy (kcal) | 406.09 |
| Carbohydrates (g) | 40.23 |
| of which Sugars (g) | 2.99 |
| Fat (g) | 27.12 |
| of which Saturates (g) | 15.31 |
| Protein (g) | 4.74 |
| Fiber (g) | 5.54 |
| Sale (g) | 0.01 |
