Biscuits soft celeriac, quinoa, kumquats and a crunchy contrast of dried fruit, suitable to accompany roast meats or grilled or stuffed as we like.
This biscuits are dairy, gluten and eggs free.
The filling of these cookies is only a suggestion, the celery root has a delicate flavor that goes well with fish, white meat, red meat, ham, cheeses and blue cheeses, vegetables, fresh and dried fruit.
Ingredients for 24 cookies
- 170 g celeriac already clean
- 84 g quinoa flakes
- 7 g flaxseed golden (1.5 teaspoons)
- 20 g oil
- 240 ml water
- 1/2 teaspoon salt
- 12 g raisins
- 10 g dried apricots
- 10 g walnuts
- 10 g peanuts
- 80 g kumquats
- 1/2 teaspoon chopped fresh ginger
- Gorgonzola, pineapple jam and lemon without sugar (you can also use fresh pineapple cut into slices)
- Fresh goat cheese and pistachios.
- Apple, plum stuffed with prosciutto.
How to prepare of cookies
Grease the small molds to bake cookies celeriac.
Clean the celeriac, cut into pieces.
Slice the kumquats remove seeds.
Chop the quinoa flakes with flax seeds and salt.
Coarsely chop the peanuts and walnuts for crunchy contrast.
Cut into small pieces dried apricots and raisins.
Blend the celeriac with kumquats, ginger water and oil; add this to shake all the other ingredients.
To rest this mixture so that flaxseed can absorb liquids present.
Distribute the dough into the molds chosen for cooking, place in oven and bake at 160 ° C for 30 minutes (so the cookies have the softness of a muffin if you like them more crispy increased the cooking time).
Allow to cool in the molds the dough celeriac.