Ingredients for about 16 biscuits:

1/2 cup of whole wheat flour

1/2 cup of whole rye flour

1 tablespoon cocoa powder

1/2 cup of hazelnuts with skin

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

1 pinch salt

3 tablespoons of vegetable milk

2 tablespoons of melted coconut oil

6 tablespoons rice jelly (or other liquid sweetener)

Preparation:

- roast the hazelnuts in a pan for about 3-4 minutes over medium-high heat. Allow them to cool down, remove the bark rubbing hazelnuts in your handa. Place the hazelnuts in a food processor and chop them until they are in very small pieces, but leaving some larger beats
- add the hazelnuts with the rest of the dry ingredients, in a large bowl and mix well
- place the liquid in another bowl and mix well
- pour the liquid on the solids with a spoon and involve all
- mould the dough in small balls, place them in a baking tray lined with greaseproof paper and with the help of a spoon flaten them to the shape of a biscuit
- bake at 180oC, 10 to 15 min and let them cool down to get hard
- help yourselves!

This recipe was prepared for the Organic Grocery by Patrícia, from Not Guilty Pleasure. here

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