Crunchy Kempu Avalakki and Almond Cookies
Ingredients
- 1/2 cup Kempu avalakki (red rice flakes)
- 1/2 cup flaked almonds
- 1 cup desiccated coconut
- 1/3 cup coconut flour (not same as desiccated coconut powder)
- 1/4 cup honey or maple syrup or jaggery syrup
- 1/4 cup coconut sugar
- 1/4 teaspoon salt
- 1 teaspoon cinnamon (you can even add a few gratings of nutmeg)
- 1 teaspoon vanilla
- 2 tablespoons runny tahini
- 1 tablespoon coconut oil (you can skip tahini and use 2 tablespoons coconut oil instead)
- 1/4 cup water or nut milk
- 1/2 teaspoon soda bicarbonate
Preparation
Firstly, dry roast the avalakki in a dry hot pan for a minute or until the surface bursts into crunchy pops.
Mix all dry ingredients in a bowl.
Mix all wet ingredients together.
Combine both until it forms a sticky mass.
Divide them into 50g portions, shape into balls, flatten slightly, and bake in a preheated 160°C oven for 20 minutes, flipping the tray midway.
Allow the cookies to cool on the tray once finished, then transfer to a cooling rack and finally to an airtight container.