Crunchy and flavorful, biscuits ”Cornfields” are healthy vegan gluten-free and sugar-free. With a slightly sweet taste of corn and aroma of caraway seeds, they are tantalizingly delicious. They are suitable for a morning breakfast or for snacking between main meals. For an intense taste sensation, they can be served together with sour vegetable or sweet fruit sauce. Biscuits can be served instead of gluten-free bread with other dishes.
When I was a kid, I loved eating crackers for breakfast. And now there are times when I want to eat something crunchy. As I am very keen to keep our food free of unhealthy ingredients, I make healthy biscuits with a wide variety of products – few in number so we don’t overeat!
When making the gluten-free biscuits ”Cornfields”, I use corn and soy flour, as well as peeled yellow peas flour. This combination of flours gives the biscuits a natural slightly sweet flavor that is enhanced by the sweet corn kernels. But since soybean flour and yellow pea flour have a specific flavor, I added cumin seeds. I add frozen kernels of sweet corn and they thaw and soften when baking without losing their juiciness. This gives a very interesting texture to the biscuits from the crunchiness of the flour and the softness of the sweet corn. If eaten still warm, they have a crispy outer shell and a soft, moist interior. And when they are completely cooled, the cookies are completely crispy. They don’t crumble or break, that’s why they can be easily worn when traveling.
Gluten-free biscuits “Cornfield” are not suitable for freezing – prepare as many of them as you can consume in 3 days!
If you don’t like the flavor of caraway or cumin seeds, you can replace them with the same amount of dill seeds or fennel seeds!
If you want the cookies to be without added extracted oil, you can skip adding or replace the amount of grapeseed oil with the same amount of sesame tahini!
The recipe is without salt content, but if you want a pronounced salty taste of the biscuits, add 10 g of rock salt!
Gluten free biscuits ”Cornfields”Course: Breakfasts, Recipes
Corn Biscuits with Sweet Corn
220 g frozen sweet corn
200 ml filtered water
100 g peeled yellow peas
can be replaced with yellow pea flour
70 g corn flour
25 g soy flour
10 g husk /psyllium/ powder
5 g citric acid
5 g bicarbonate of soda
5 g turmeric powder
5 g caraway seeds
can be replaced with cumin seeds
1 g ground white pepper
20 ml grape seed oil
- With a kitchen scale I weigh all the ingredients separately. With the dry grinding attachment of the blender, I grind the peeled yellow peas into flour – it can also be ground with an electric coffee grinder.
- In a large bowl I put all the dry ingredients and mix well, add the frozen sweet corn and the liquid ingredients. I mix with a wooden spoon until a uniform dough is obtained. With a kitchen scale, I weigh the dough into 9 equal parts.
- I line a metal tray with baking paper – a silicone baking mat can be used instead of the paper. With the help of a metal ring with a diameter of 8 cm and a spoon, I form 9 pieces of biscuits. I put the tray in a preheated oven at 180°C with a fan and bake for 15 to 20 minutes – the dough should be firm to the touch and the surface of the biscuits should be nicely reddened. I turn off the oven and take out the tray, with a wooden spatula I move the biscuits onto a metal grid and leave them aside to cool. I put the completely cooled biscuits in a box with a lid and store in the refrigerator – this way they can be stored for up to 3 days.
- I serve the biscuits together with vegetable sauce for breakfast.
- Nutritional value per 100g. product:
- Energy value – 227.62 kcal
- Proteins – 10.94 g
- Carbohydrates – 38.39 g
- Fat – 5.36 g
- Fiber – 7.02 g
- From the quantities of the ingredients in the recipe, 9 biscuits of 50 g each are prepared!