Filled Cookie

Snacks are always snacks, so let’s set aside all the diets and sink our teeth into this soft cookie, with a carob and pomegranate filling.

Ingredients for the biscuit:
100 gr of superfine flour
50 gr of wholegrain semolina flour
30 gr of oat bran
20 gr of wheat germ
10 gr of ground hazelnuts
60 ml of extra virgin olive oil
1/2 tablespoon of cream of tartar
100 ml of water
1 tablespoon of malt
salt to taste
Ingredients for the filling:
1 pomegranate
10 gr of carob flour
10 gr rice flour
vegan milk to taste
1 teaspoon of malt
1 pinch of agar agar

Method:
Clean the pomegranate and cook the seeds in a saucepan, put them in the blender and let them cook until the juice reaches a boil; at this point, add the agar agar and let it cook 2 minutes more; then turn the heat off. In another saucepan, place carob flour, add milk slowly and stir; then sieve the rice flour and mix until gets creamy, add a teaspoon of malt and turn the fire off. Prepare the pastry by settting all the dry ingredients aside and blending all the liquids; then combine them together and work the pastry. Let it stand for 20 minutes, roll it out on a baking sheet and pour the pomegranate jam and a layer of carob cream. Bake at 180°C for 20 minutes. As soon as you remove it from the oven, cut out the cookies with a mould (I had to improvise, as I didn’t have any).
Excellent with milk or a cup of tea, but also on their own. The sourness of the pomegranate goes very well with the sweet carob cream. Try it . These have been picked up on the mountains…

Have a nice day you all!

Chef: Romina from VeganBlog

1. monsoon 31 October 2011 at 06:43

   

   OMG could I have a dozen of ‘em pls!

   
   
2. heidi 1 November 2011 at 12:01

   

   seems so good – well done you!

   
   
3. TokyoVegan 3 November 2011 at 13:47

   

   Beautiful photos. They look so delicious! Wish I could try one:)
   William