Walnut and coconut cookies
3 tablespoons coconut flour
4 tablespoons ground walnut
40 g chopped walnuts
10-12 dried dates
120 g rice flour
1 teaspoon baking soda
4 tablespoons neutral oil (grapeseed, corn, sunflower)
50 g honey
20 g muscovado sugar
4-5 drops of coconut extract (or vanilla)
Buckwheat or rye flour to knead at the end
In a bowl, mix all dry ingredients, included the chopped dates (rinsed under cold water, they stop being sticky and it is way easier to chop them). Gradually, incorporate the liquid ones, namely honey, oil, flavoring and egg. Adding some water and buckwheat flour, make a moderately soft paste.
Shape small round biscuits and place them on a large baking tin, covered with parchment paper. Push half a walnut kernel on each.
Bake the walnut cookies at 180°C the time to have them nicely browned. It takes approximately 10-12 minutes. Let cool before serving with a cup of hot tea.