Healthy Easter cookies with turmeric & chopped pistachios
- Vegan - Lactose-free
Preparation time: 75 minutes - Difficulty level: easy
Ingredients for the base:
- 250 g spelt flour type 630
- 100 g coconut blossom sugar
- 2 tsp vanilla sugar
- 2 tsp baking powder
- 1 tbsp grated lemon zest
- 1 pinch of salt
- 150 g soy skyr natural or vanilla flavor - take 2 tbsp of this and mix with a little water - this will be used later for brushing
- 50 ml rapeseed oil
- ½ tsp turmeric
- a few sunflower seeds for the eyes of your bunnies
- 250 g spelt flour type 630
- 100 g coconut blossom sugar
- 2 tsp vanilla sugar
- 2 tsp baking powder
- 1 tbsp grated lemon zest
- 1 pinch of salt
- 150 g soy skyr natural or vanilla flavor - take 2 tbsp of this and mix with a little water - this will be used later for brushing
- 50 ml rapeseed oil
- ½ tsp turmeric
- a few sunflower seeds for the eyes of your bunnies
Preparation:
You will need bunny shapes or other Easter motifs to cut out, 2 baking trays and baking paper, cooling rack, brush
Preheat the oven to 180 degrees top & bottom heat
Mix the flour, sugar, vanilla sugar, baking powder, turmeric and salt and stir in the grated lemon zest. Add the soy skyr and oil and knead everything into a soft dough by hand or with the dough hook of a food processor and place in the fridge for 15 minutes.
Lightly flour the work surface. Roll out the dough in portions to a thickness of approx. 8 mm, cut out the cookies and place on a baking tray.
Brush with the thinned skyr and sprinkle with chopped pistachio nuts.
Place the baking tray on the middle shelf and bake your bunny cookies at 180°C for approx. 12 minutes. Make sure they don't get too dark - depending on your oven, 10 minutes may be enough baking time. Remove and leave to cool slightly.
A sweet bunny greeting for an Easter walk, in a nest or on the brunch table.
If you prefer to fast and detox a little after Carnival and in preparation for Easter, we recommend our organic chlorella tablets and our recipe for celery juice.