RAISIN COOKIE MIX

Ingredients:
Dried mulberry, oat flour, raw buckwheat flour, raisins, almond flour, coconut flour, ground flaxseed, tapioca starch, psyllium husk powder, sodium bicarbonate

To Add:
1 tea glass (100 ml) water
½ tea glass (50 ml) olive oil

Preparation:

Add 1 tea glass (100 ml) water and ½ tea glass (50 ml) olive oil to the entire dry mix. Stir until fully combined.

Shape the dough into small pieces and place them on a baking tray.

Bake at 160°C (320°F) for about 20 minutes. Baking time may vary depending on the oven. The cookies brown quickly, so please check them regularly.

Enjoy!

Alternative Method:

Bake the cookies as small bite-sized pieces and let them cool slightly. In a jar, mix coconut powder with a little cinnamon and cocoa according to your taste. Add the cookies into the jar and shake gently until they are coated with the mixture.

Enjoy!

GINGER COOKIE MIX

Ingredients:
Dried mulberry, oat flour, raw buckwheat flour, almond flour, coconut flour, ground flaxseed, tapioca starch, cinnamon, psyllium husk powder, ginger, sodium bicarbonate

To Add:
½ tea glass (50 ml) water
½ tea glass (50 ml) olive oil

Preparation:

Add ½ tea glass (50 ml) water and ½ tea glass (50 ml) olive oil to the entire dry mix. Mix until fully combined.

Shape the dough into small pieces and place them on a baking tray.

Bake at 160°C (320°F) for about 20 minutes. Baking time may vary depending on the oven. The cookies brown quickly, so please check them regularly.

Enjoy!

Alternative Method:

Bake the cookies as small bite-sized treats and allow them to cool slightly. In a jar, combine coconut powder with a little cinnamon and cocoa according to your taste. Add the cookies into the jar and shake gently until they are coated with the mixture.

Enjoy!