Chia poppy crescent moons
These chia poppy crescent cookies are healthier than classic cookies as they're made with wholemeale flour, which are rich in minerals, and they also contain less refined sugar.
If you don't like poppy seeds, you can replace them with ground cinnamon.
(Percentage of daily recommendation)
| Calorie | 103 cal. | (5 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0.7 g | (3 %) | ||
| Roughage | 1.5 g | (5 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.9 mg | (8 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 8.2 μg | (3 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 0.6 μg | (1 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0.2 mg | (0 %) | ||
| Potassium | 96 mg | (2 %) | ||
| Calcium | 25 mg | (3 %) | ||
| Magnesium | 30 mg | (10 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 0.2 μg | (0 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 13 mg | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 1 tsp Chia seeds
- Ingredients
- 3 Tbsps water
- 6 tsps Coconut oil
- 2 Tbsps apple sauce
- 2 Tbsps Almond butter
- 3 Tbsps Maple syrup
- 0.6666 cup Spelt flour
- ½ cup ground almonds
- 1 pinch salt
- 1 tsp ground vanilla extract
- 2 tsps ground Poppy seeds
- 1 Tbsp Stevia
Preparation steps
Mix the chia seeds with the water in a bowl and let it swell for 10 minutes.
Meanwhile, mix coconut oil, apple sauce, maple syrup, flour, and almonds well untill just together. Add the chia mixture, salt, and vanilla and form a smooth dough. Wrap the dough in plastic wrap and rest in the fridge for 1 hour.
Preheated oven at 150 °C/ 300°F (convection130 °C/ 275 °F). Divide the dough into small pieces and form into small logs, making the ends tapered. Form the dough into a crescent shape, place them on a baking sheet lined with parchment paper and bake for 15 minutes.
Mix together poppy seeds and stevia in a small bowl. While still warm, dip cresents into the poppy seed mixture coating it evenly.