Approx. 60 pcs.
Ingredients:
- 85 g potato flour (or cornstarch)
- 200 g whole grain rice flour (or sorghum flour)
- 1 leveled tbsp. flea seed hulls (1/2 tbsp. if using the yellow FiberHUSK)
- 1/2 dl milk (rice milk or almond milk)
- 125 g butter (Naturli Spreadable Blok or coconut oil if you want them to be dairy-free)
- 100 g cane sugar (coconut sugar or poppy sugar)
- 1 tsp baking powder
- Peel of 1 organic lemon
- A pinch of salt
- 1/2 tsp cardamom
- 1 tsp vanilla powder or vanilla sugar
- 1 egg (or flea seed egg: 1/2 dl water and 2 teaspoons flea seed shells that have stood for 10 minutes)
Procedure:
- Add the flea seeds to the milk and let it thicken while you weigh out the other ingredients. (If you are baking without eggs, add the flea seed egg here.)
- Mix all the ingredients well together. If the dough is very soft, you can pipe the kammerjuns with a piping bag or place them on the baking paper with a teaspoon.
- Alternatively, you can refrigerate the dough to firm it up. Then roll the dough into bars, cut them into suitable pieces and roll them into balls.
- Bake the kammerjuns at 200° fan for 8-10 minutes or until golden.
- Turn off the oven and leave the kammerjuns on reheat for 25-30 minutes to crisp up as they cool.
- Store in a tightly sealed cookie jar.