Peanut biscuits
Preparation
For 10 biscuits
- Leave the peanut cream to stand at room temperature for at least 12 hours.
- Break the chocolate into 10 pieces.
- Preheat the oven to 170 °C.
- Grind the golden linseed coarsely, heat up the water.
- Pour both into a tall container and purée with a hand blender for 5 minutes until you obtain a mixture resembling whipped egg white.
- Stir the peanut cream with the icing sugar, salt, baking soda, vanilla and margarine, then fold in the whipped golden linseed.
- Line a baking tray with baking paper and form 10 walnut-shaped balls from the mixture with moist hands, place on the baking tray and gently flatten.
- Press a piece of chocolate in the middle of each biscuit.
- Bake at 170 °C for 10 - 12 minutes.
- Leave to cool.
Nutritional values
| For the entire recipe | |
| Energy | 1.809 kcal |
| Protein | 75,9 g |
| Fat | 154,3 g |
| Carbohydrates | 29,2 g |
| Ketogenic Quotient | 1,5:1 |