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Wheat free
Wheat free
Lactose free
Lactose free
Palm oil free
Palm oil free
Soy free
Soy free
Egg free
Egg free
Dyes and preservatives free
Dyes and preservatives free
Low in fat
Low in fat
Low in salt
Low in salt
Low in sugar
Low in sugar
Enrich with Beta-glucans
Enrich with Beta-glucans
High in fibres
High in fibres
Enriched with Vitamins and Iron
Enriched with Vitamins and Iron
Enriched with B12
Enriched with B12
Enriched with Omega 3 and Omega 6
Enriched with Omega 3 and Omega 6

Pepparkakor
|

Make this classic Swedish gingersnap and enjoy it with the kids!

30
min.

Total Time

6

Servings

Gluten free

STEP 1

In a food processor, finely grind the almonds, then add them to a large bowl along with the buckwheat flour, sugar and baking soda. Stir together with a wooden spoon.

STEP 2

In a saucepan slowly warm the molasses and butter, stirring with a fork or whisk until you get a smooth consistency. Add in the spices and stir together. Pour the batter into the flour mixture. Work together until a dough forms, about 3 to 5 minutes. Cover the bowl with a tea towel and let sit in the refrigerator overnight.

STEP 3

When you are ready to bake, preheat the oven to 350°F (175°C). 

Scoop out a large spoonful of the dough and on a lightly floured surface, roll it out to about 1/4-inch thick. 

STEP 4

Place on a greased baking sheet or silicone baking mat and bake at 350°F (175°C) for 15 minutes. 

Remove from the oven and let cool for a few minutes before placing the cookies on a cooling rack. Store in an airtight container.

Rice flour 100 grams

Gluten free mix cake flour 40 grams

Almonds flour 35 grams

Mix di spezie marocchine 1/2 tsp (up to you)

Butter 100 grams

Potato Flour 55 grams

Cinnamon 2 tsp

Oranges zest

Lemons zest

Eggs 1

Rice starch 40 grams

Sciroppo di acero 2 tbsp

Salt 1 tsp

Canned sugar 40 grams

Ginger 2 tbsp

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