【食譜+實作影片】全素抹茶醬椰香餅乾 (無麵粉) Vegan Coconut Cookies with Matcha Dip (Gluten Free)

製作日期:2017.07.15

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。

2017.0715 【食譜】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。

2017.0715 【食譜】全素抹茶醬椰香餅乾 (無麵粉) Vegan Coconut Cookies with Matcha Dip (Gluten Free)
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。

2017.0715 【食譜】全素抹茶醬椰香餅乾 (無麵粉) Vegan Coconut Cookies with Matcha Dip (Gluten Free)
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。

2017.0715 【食譜】全素抹茶醬椰香餅乾 (無麵粉) Vegan Coconut Cookies with Matcha Dip (Gluten Free)
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)

2017.0715 【食譜】全素抹茶醬椰香餅乾 (無麵粉) Vegan Coconut Cookies with Matcha Dip (Gluten Free)
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~!

 


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全素抹茶醬椰香餅乾 (無麵粉)
Vegan Coconut Cookies with Matcha Dip (Gluten Free)


 ——  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
  • 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

  • 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:
    1. 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
    2. 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
    3. 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
    4. 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
    5. 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
    6. 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
    7. 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:
    1. To make the coconut cookies: Mix oat flour, almond flour, salt, baking powder, and desiccated coconut in a big bowl.
    2. 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.
    3. 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.
    4. Bake at 175°C for 12 – 15 minutes until golden. Move onto a wire rack to cool down while we make the matcha dip.
    5. 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.
    6. 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.
    7. 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.

    • 建議密封冷藏保存,約可放 2 – 3 星期
    • 更多甜點食譜:點這
    • 更多烘焙食譜:點這
  • 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

2017.0715 【食譜】全素抹茶醬椰香餅乾 (無麵粉) Vegan Coconut Cookies with Matcha Dip (Gluten Free) 2017.0715 【食譜】全素抹茶醬椰香餅乾 (無麵粉) Vegan Coconut Cookies with Matcha Dip (Gluten Free) 2017.0715 【食譜】全素抹茶醬椰香餅乾 (無麵粉) Vegan Coconut Cookies with Matcha Dip (Gluten Free)

2017.0715 【食譜】全素抹茶醬椰香餅乾 (無麵粉) Vegan Coconut Cookies with Matcha Dip (Gluten Free)

2017.0715 【食譜】全素抹茶醬椰香餅乾 (無麵粉) Vegan Coconut Cookies with Matcha Dip (Gluten Free)
Bon appétit!

【桶子葉の吐司記 Barrel Leaf’s Toast NoteBook】

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