Ingredients for 20 – 24 croissants:
- 85g almond flour
- 125g gluten free oat flour
- 30g Arrowroot starch
- 35g Coconut blossom sugar
- 2 tbsp maple syrup
- 3 tbsp melted Coconut oil
- 2 tbsp applesauce
- 2 tsp non-alcoholic vanilla extract or 1 tsp vanilla powder
For the powdered sugar:
Preheat the oven to 170°C and line a baking tray with parchment paper.
In a large bowl, whisk together almond flour, oat flour, arrowroot starch and coconut sugar.
In another bowl, stir together the maple syrup, coconut oil, applesauce and vanilla. Then add it to the bowl with the dry ingredients. Stir until a uniform, smooth dough forms. Halve the dough and form into two rolls. Wrap each roll in parchment paper and place in the refrigerator for 30 minutes.
Cut each roll into 10 – 12 even pieces. Roll each piece of dough into a crescent shape and place on the prepared baking sheet.
Bake for 8–10 minutes until lightly browned; they will continue to harden. Remove from oven and allow to cool completely.
For the vanilla powdered sugar, mix all the ingredients in a high-speed mixer. Start at low speed and gradually increase to high speed. Continue mixing on high speed for 2–3 minutes until the sugar is completely pulverized and light brown. Before removing the lid, wait 5 minutes to allow the sugar particles to settle.
When the cookies have cooled, dust them with the powdered sugar. Serve the vanilla crescents immediately or store in an airtight container at room temperature for 1–2 days.
Source: Medical medium
Photos: Maarja Urb