These cookies use flour ground from red lentils instead of wheat flour, and are kneaded with olive oil instead of a solid fat. With its higher fibre and protein content, it offers a heart-friendlier snack than a classic cookie.
Mix the red lentil flour with the sugar, baking powder and salt, add the olive oil and vanilla, and knead until it comes together into a dough.
Pinch off roughly 20-gram pieces of dough, roll them into balls, arrange them with space between on a parchment-lined tray and flatten each gently with your palm.
Chill the shaped cookies for 10 minutes before baking; this keeps them from spreading too much in the oven.
Bake in an oven preheated to 175°C until the edges take on a light colour; the cookies will still feel soft straight out of the oven.
Keep a little red lentil flour on your hands while shaping the dough, or it will stick and lose its shape.
Mercimek ununu evde kuru mercimeği kahve değirmeninde öğüterek mi hazırlamalıyım, yoksa hazır mercimek unu tadı ve kıvamı açısından daha mı iyi sonuç verir? İkisini de denemek istiyorum aslında.
İkisi de çalışır, ama evde öğütülen mercimek unu biraz daha kaba kalabilir; ince bir doku istiyorsanız öğüttükten sonra bir kez elemenizi öneririm.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.