Lemon and Coconut Polenta Cookies

 

INGREDIENTS

 

METHOD

- First, sieve whole wheat flour and polenta with baking powder and baking soda, into a bowl.

- Now, to this bowl add the coconut oil

- Using finger tips, mix the oil with the flours to form bread crumb like consistency.

- Add grated lemon zest from 1 lemon, mix this in.

- Now, add the coconut sugar. Mix this in.

- Adding almond milk, a tablespoon at a time, prepare a dough. Do NOT Knead. Just bring the dough together just enough to form a ball.

- Pre-heat the oven to 180 c

- Pinch off small portions of the dough, roll and make smooth balls.

- Place them on a greased baking tray. (You may use parchment paper)

- Using a fork, squash the cookies and make cris-cross patterns on each of the portions.

- Repeated the same with the rest of the dough.

- Bake for 15 minutes or until light golden.

- Once baked, remove the tray. Allow it to cool slightly. Then transfer the cookies on to a cooling wire rack.

Windmill products used in this recipe