Biscuits vegans & sans gluten façon "Ginger Bread" Maca & Lavande

Posted on1 Year ago by 628

Vegan & gluten Biscuits "Ginger Bread" Maca & Lavander

Recipe by @Marie_shaktini, responsable communication chez Sol Semilla.

Preparation : 10 min.

Resting time :

For a dozen of biscuits


Products en orange are available in our e-shop through the section « Produits Liés » at the bottom of the page.

  • 1 tbsp. of Macapowder
  • 50g of buckwheat flour
  • 20g Souchet Flour
  • 10g Coconut flour
  • 20g Coconut sugar or 4 dattes or 10g of mesquite
  • 3cm of grated fresh ginger
  • 3 cm of grated fresh turmeric
  • 1/2 tsp of grounded cinnamon de cannelle en poudre
  • 1 tbsp of chia seeds
  • 20 cl of water or plant-based milk
  • 2 tbsp of almond butter (or hazelnut)
  • 1 tbsp ofraw cocoa butter


  • In a pan, pour milk and chia seeds and let it get warm for 3 min, let the chia seeds get thicker for 10 min (out of heat)
  • In a blender or a bol, mix dry ingredients (floursr,Maca, spices,sugar, dates, mesquite (carob), add water and whisk well, melt the cocoa butter (using bain-marie method), raw cocoa butter & pour the melted butter in the dry preparation, almond butter & at last moist chia seeds (instead of egg).
  • Mix all ingredients in the blender until you get a paste.
  • Make balls, spread over baking paper, add lavender flowers on top…
  • Place in the oven for 4h, at 90°c for a slow cooking and or 40 min at120°c.

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