身為餅乾控的我，幾乎每天都會吃餅乾類的點心。大部份都是吃 酥脆燕麥餅乾、營養堅果燕麥棒，或是直接抓一把 燕麥穀片 吃，但做多了、吃多了，也想換換口味，於是就做了這個 抹茶醬椰香餅乾，以椰香餅乾為基底，再加上抹茶醬，讓它外表變得更繽紛、也更美味。
全素抹茶醬椰香餅乾 (無麵粉)
Vegan Coconut Cookies with Matcha Dip (Gluten-Free)
我很喜歡椰子的香氣和味道，尤其是烘烤過的椰香味真的會讓我還沒吃就垂涎。
這個餅乾頗像一般手工餅乾的口感，但它是全素的，無蛋、無動物性奶脂，也沒有用麵粉。糖油量也不算高，平均一片不到 1/2 小匙，但同樣有著我很愛的酥脆口感。我主要是參考看起來很美味的這個巧克力豆餅乾食譜，依想要做出的味道而做變化。這個椰香餅乾單吃真的就已經很棒了。
因為椰香餅乾外表比較樸實，覺得它可以再加點東西，讓它外表繽紛，味道也更豐富，想了想，突然就想做個抹茶醬來搭配。抹茶醬裡我也有使用冷壓椰子油，也帶著淡淡的椰香味。
沾完之後，再加上一小塊的草莓乾點綴，整個燃起了我的少女心 (笑)
加油草莓乾，也多了一點莓果酸味，再加上抹茶醬，這椰香餅乾真的很涮嘴。只是台灣氣溫偏高，尤其是夏天，放在室溫抹茶醬容易化掉，所以建議一次沾完，密封冷藏保存，要吃時直接拿出來吃就可以了，冰過吃口感會更硬脆。
這個抹茶醬椰香餅乾我真的很愛。忍不住就一口接一口~!
(※ 引用食譜煩請註明出處與原文網址．勿拿此食譜行商業行為 ※)
全素抹茶醬椰香餅乾 (無麵粉)
Vegan Coconut Cookies with Matcha Dip (Gluten Free)
參考改自 Adapted from: Nadias Healthy Kitchen
料理烘焙食譜 度量單位標準 Recipe Measurement+ Q&A
- 特別器具 Special equipment：
- 餅乾壓模 (我用圓直徑約 4 cm 的)
- 一台研磨機
- 一台食物處理機
- Cookie cutters (I use round 4 cm)
- A grinder
- A food processor
✂ —— 2017. 09. 17 新增 實作影片 ——✂
食材 ：(約 10 – 14 片餅乾)
- 椰香餅乾
- 燕麥粉 45 g
- 杏仁粉 40 g
- 鹽 1 小撮
- 泡打粉 1/4 tsp
- 椰子油 2 Tbs
- 椰糖漿 或 楓糖漿 2 Tbs
- 任何奶 0.5 Tbs
- 香草精 1/2 tsp
- 椰蓉 1/2 Tbs
- 抹茶醬
- 椰蓉 4 Tbs
- 可可脂, 融化 4 Tbs
- 抹茶粉 1/4 tsp
- 椰糖漿 或 楓糖漿 1 Tbs
- 香草精 1/2 tsp
- 椰子油 1 Tbs
- 最後表面點綴
- 天然草莓乾, 切小塊 適量
- 椰香餅乾
- Ingredients：(Make 10 – 14 cookies)
- For the Coconut Cookies
- 45 g (1/2 cup) oat flour
- 40 g (1/2 cup) almond meal
- pinch of salt
- 1/4 tsp baking powder
- 2 Tbs coconut oil
- 2 Tbs coconut palm syrup or maple syrup
- 0.5 Tbs any milk of choice
- 1/2 tsp vanilla extract
- 1/2 Tbs desiccated coconut
- For the Matcha Dip
- 4 Tbs desiccated coconut
- 4 Tbs cocoa butter, melted
- 1/4 tsp matcha powder
- 1 Tbs coconut palm syrup or maple syrup
- 1/2 tsp vanilla extract
- 1 Tbs coconut oil
- To decorate
- dried strawberries, chopped
- For the Coconut Cookies
- 準備工作 Preparation：
- 食材秤量好
- 烤箱以175°C預熱
- ———————-
- Measure all ingredients.
- Preheat the oven at 175°C
- 作法/步驟：
- 製作椰香餅乾：將燕麥粉、杏仁粉、鹽、泡打粉、椰蓉放到盆中，大略混合
- 再加入椰子油、椰糖漿、香草精、奶，用叉子混合攪拌均勻至可成團
- 將麵團擀開成 0.2 公分厚，再用餅乾壓模壓出餅乾，至於鋪烤墊的烤盤上。壓完一輪後，將剩下的麵團再揉成團擀開、再壓出餅乾
- 放入烤箱以 175°C 烤 12 – 15 分鐘，至表面金黃，取出至於網架上讓它放涼，同時我們來製作抹茶醬
- 製作抹茶醬：將椰蓉先用研磨機或調理機磨至非常細、稍出油 (有點溼潤)，再放入食物處理機中，與融化的可可脂與椰子油、楓糖漿、香草精攪打均勻
- 將混合均勻的醬液倒入一容器中，至於冷凍庫 5 – 10 分鐘，至質地凝固變硬，再加入抹茶粉，攪拌混合均勻即可
- 最後組合：待餅乾放涼後，沾上抹茶醬，再加上些許草莓果乾碎即可。若因室溫高，抹茶醬偏水液，就再放到冷凍庫 5 分鐘即可
- Directions:
- To make the coconut cookies: Mix oat flour, almond flour, salt, baking powder, and desiccated coconut in a big bowl.
- Add coconut oil, maple syrup, vanilla extract, and milk of choice. Using a fork, mix all together until all combine and then press them into a dough.
- Roll out the dough into about 0.2 cm thick pastry. Using cookie cutters to cut out the cookies and place on the lined baking tray. Press the left pastry into a dough and roll out again to cut out more cookies.
- Bake at 175°C for 12 – 15 minutes until golden. Move onto a wire rack to cool down while we make the matcha dip.
- To make the matcha dip: Grind the desiccated coconut in a coffee grinder until powdery and slightly moist. Move them into a food processor along with melted cocoa butter, coconut oil, maple syrup, and vanilla extract. Blend until all combine.
- Pour the mixture into a container. Freeze for 5 – 10 minutes to let the mixture slightly harden. Then add matcha powder and mix until all incorporate.
- To finish: When the cookies has cool down, dress them with matcha dip and some chopped dried cranberries. Enjoy. Freeze for another 5 minutes if the matcha dip is too liquidy.
- 註
- Notes
- Store the cookies in an air-tight container in the fridge. It could last 2 – 3 weeks.
- More Dessert recipe: HERE
- More Baking recipe: HERE
- My Tools, Equipment & Ingredient List: HERE
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Bon appétit!
製作日期：2017.07.15
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