Is it possible to eat something sweet without remorse? The answer to this question is “Yes” when the dessert is made with the right ingredients. One of the options for a dessert without remorse is the Almond cookies ”Cinnamon mood” with the aroma of almonds and Ceylon cinnamon – healthy vegan, gluten-free and sugar-free!
I prepare the recipe for almond cookies “Cinnamon mood” for holidays – I serve them as a dessert for a festive lunch or dinner, as well as as an addition to coffee or tea. When making them, I use almond flour with a little tapioca flour and gluten-free grain and bean flours. I add Ceylon cinnamon because it has a milder aroma and does not dominate the almonds, but masks the slight specific aroma from the bananas. I decorate each sweet with a whole almond nut for beauty and to enrich the aroma – the whole almond nut retains its rich almond aroma during baking and thus enhances the overall aroma. Because I use specific ingredients in making them, I make them in small sizes for even baking – larger sizes will leave them raw and too soft in the middle, which can cause them to fall apart and break. I use a small ice cream scoop with a diameter of 4 cm to measure the dough and shape the cakes, because it is very easy and fast to get the same shape and weight. Crunchy on the outside and gently soft on the inside, with the aroma of roasted almonds and cinnamon, with a light caramel taste from bananas – almond cookies “Cinnamon Mood” are an impressive temptation for any holiday!
Almond cookies “Cinnamon Mood” are healthy vegan gluten free and sugar free, but they are not low-calorie and it is good not to overdo it!
If you still don’t have Ceylon cinnamon, you can replace it with 5 g of regular cinnamon/Cassia cinnamon/.
One almond cookie “Cinnamon Mood” weighing 19g contains: 80kcal, 2.68g proteins, 3.99g carbohydrates, 5.71g fat and 0.58g fiber.
Almond cookies ”Cinnamon mood”Course: Desserts, Party, Recipes
Sugar-free almond cookies
500 g banana pieces
460 g almond flour
can be replaced with finely ground raw almonds
60 g tapioca flour
10 g psyllium powder
10 g Ceylon cinnamon powder
5 g citric acid
5 g bicarbonate of soda
60 g raw whole almonds
– baking paper
– baking trays for biscuits
- With a kitchen scale, I weigh all the ingredients of the recipe separately.
- In a large bowl, I mix the dry ingredients – almond flour and tapioca flour, husk and cinnamon powder, citric acid and baking soda, mix carefully until they are evenly mixed. In a large bowl, I put the pieces of bananas and with a manual electric blender, mash them to a smooth puree. In the bowl with the banana puree, add the dry ingredients in parts and mix until a smooth dough is obtained. I leave the mixture aside for 30 minutes – during this time the mixture thickens.
- I cover with baking paper two metal trays for baking biscuits. With a small ice cream scoop, scoop out the dough and make balls of the same size and weight, place them at equal distances from each other in the pan – 24 pieces in one pan. I put one raw almond on top of each sweet and lightly press it into the dough. If you do not have such an ice cream scoop, use a kitchen scale to divide the dough into 48 equal parts and form balls with your hands, arrange the balls of dough in the pans and place the almonds on top, pressing lightly.
- I put the trays on two levels in a preheated oven at 170°C with a fan and bake for about 15 minutes. I carefully change the levels of the trays in the oven and bake for another 15 minutes. I turn off the oven and remove the trays, leave aside for 5 minutes to cool. I remove the baked cakes to a tray on a metal rack to cool completely. I store the completely cooled cakes in a box with a lid – they can be stored at room temperature for up to 3 days or in the refrigerator for up to 7 days.
- I arrange the cooled almond cakes in a large beautiful tray and put them in the middle of the festive table as a dessert for lunch or dinner. At tea or coffee time, they can be served alone or with fresh fruit.
- Nutritional value per 100g. product:
- Energy value – 421.04 kcal
- Proteins – 14.10 g
- Carbohydrates – 20.98 g
- Fat – 30.04 g
- Fiber – 3.03 g
- The amounts of the ingredients in the recipe yield 48 almond cookies of 19g each!