Light coconut and lemon biscuits [vegan recipe]

Coconut and lemon biscuits, here is the light and completely vegetable recipe to prepare sideboard desserts with a fresh and delicate taste

Light coconut and lemon biscuits, here she is prescription light and completely vegetable to prepare sideboard desserts with a fresh and delicate taste. Delicious and low in calories, these biscuits, which are still crumbly and greedy, are perfect to accompany afternoon tea and excellent to be served at the end of a meal with coffee.

Without eggs or butter and sweetened only with agave syrup, coconut and lemon biscuits are also suitable for those who have food intolerances towards these ingredients or have excluded white sugar from their diet. Quick and easy to make with a few simple steps, even with the help of the little ones at home, they guarantee their fragrance for several days.

For the preparation of this recipe we urge you, as always, to use organic lemons or lemons with untreated peel.

Index

Ingredients

200 1 grams of flour
100 grams of coconut flour
50 grams of agave syrup
60 gr of organic lemon juice
organic lemon peel to taste
30 grams of sunflower oil
brown sugar to taste optional

Preparation Time:
10 minutes
Cooking time:
20 minutes
Rest time:
-
Dose:
4 people to
difficulty:
low

How to prepare light coconut and lemon biscuits: procedure

Mix in a bowl the flour with the coconut, add the grated rind of the lemon and
to follow add the agave syrup, lemon juice and oil,

mix all with a spoon and at the end finish kneading by hand compacting everything.
Lavorando form small balls with your hands, lightly crush them with the palm of your hand and

put them in a dripping pan lined with parchment paper,
if you like sprinkle the surface with brown sugar e
cook in a hot oven at 180 ° for about twenty / twenty-five minutes or in any case until golden brown.
Cooking when finished, remove from the oven and allow the biscuits to cool on a wire rack.