Cookies with Pomegranate Seeds
Cookies with Pomegranate Seeds - The topping shines with vital substances
Healthy, because
Even smarter
Nutritional values
Besides abundant vitamins and minerals, pomegranate seeds provide polyphenols. The antioxidant power of these secondary plant compounds reduces inflammation.
If you wish, you can replace all or part of the spelt flour type 630 with whole spelt flour. This brings a nutty taste and more fiber, vitamins and minerals.
(Percentage of daily recommendation)
| Calorie | 76 cal. | (4 %) | ||
| Protein | 1 g | (1 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 0.5 g | (2 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.3 mg | (3 %) | ||
| Vitamin K | 0.8 μg | (1 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.4 mg | (3 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 5 μg | (2 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 0.6 μg | (1 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 35 mg | (1 %) | ||
| Calcium | 5 mg | (1 %) | ||
| Magnesium | 7 mg | (2 %) | ||
| Iron | 0.3 mg | (2 %) | ||
| Iodine | 0 μg | (0 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 10 mg | |||
| Cholesterol | 6 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 6 ozs Powdered sugar from Raw cane sugar (alternatively powdered sugar from erythritol)
- 3 ½ ozs butter
- 2 ¼ ozs fine apple pulp or apple sauce (without sugar)
- 1 tsp Vanilla powder
- 1 pinch salt
- 9 ozs Spelt flour (Type 630)
- 2 Tbsps Spelt flour (Type 630 for working)
- 2 ¾ ozs ground peeled almonds
- 1 lemon (juice)
- 1 ½ ozs Shelled pistachio
- 4 Tbsps dried Rose petal
- ½ pomegranate (seeds)
Kitchen utensils
Preparation steps
Mix 2.5 ounces powdered sugar, butter, apple pulp, vanilla powder, and 1 pinch of salt. Mix sifted flour with almonds, work into the wet ingredients and knead briskly into a smooth dough. Cover and chill for 1 hour.
Roll out dough on a floured work surface to a thickness of 1/4 inch, cut out flower-shaped cookies, and place on 2 baking sheets lined with baking paper.
Bake in a preheated oven at 175 °C / 350 °F for 10-12 minutes. Take out, pull off the baking tray with the baking paper and let cool.
Mix remaining powdered sugar with 2-3 tablespoons lemon juice to make frosting. Chop pistachios. Coat cookies with icing, sprinkle with pistachios and rose petals. Just before serving, sprinkle the pomegranate seeds on the cookies.
