花生醬餅乾; 無蛋無麩質超簡單; 享受甜點的無限可能 Peanut Butter Cookies; Egg-Free and Gluten-Free; Easy to Make
你的訂閱和支持是我最大的創作動力﹗
尋找一款既不含蛋又無麩質的美味點心嗎？太好了，您來對地方了！這些花生醬餅乾不僅能夠滿足您的甜點愛好，還能輕鬆應對那些挑剔的飲食限制。只需經過簡單的製作過程，您就能享受無限的甜點冒險，未來的美食節目明星或許就是您！
製作這些餅乾的過程非常簡單，無需添加牛油、植物油、麵粉或蛋。花生醬本身所含的植物脂肪已足夠用於烘焙美味的餅乾。它們口感酥脆和有嚼勁。每一口都散發出濃郁的花生香氣，吃上幾塊後很容易上癮！
我買了一個花生形狀的模具，希望能製作出清晰的花紋。可舊配方的效果並不理想，所以添加了少量的樹薯澱粉，以幫助製作出清晰的紋路。一些讀者要求無蛋版本，所以我用濃縮鷹嘴豆汁代替了蛋液，讓麵糰更好的黏合不鬆散。
這些花生醬餅乾名乎其實使用真材實料製作而成，具有豐富濃郁的花生風味，是一個健康而美味的零食選擇。只要花一點時間烘焙一批這些點心，就可以體驗口腔和心靈的滿足，更重要乎合自己的飲食需要﹗
◤材料（ 份量：約 30 塊 ）
- 現磨無糖花生醬 Home Blended Peanut Butter Unsweetened 200 g （巿售無糖花生醬亦可 )
- 濃縮鷹嘴豆汁 Condensed Aquafaba 30 g
- 樹薯粉 Tapioca Starch 12 g
- 原蔗糖 Demerara Raw Cane Sugar 35 g
- 小蘇打粉 Bicarbonate of Soda 1/4 小匙 ( 加入會鬆脆一點，要是不想加可以省略 )
- 粗海鹽 Himalayan Salt 1/4 小匙
◤做法
❶ 取罐頭鷹嘴豆 110 g，放在小鍋裡中火加熱蒸發水份，濃縮至 30 g，放涼備用
❷ 新鮮花生去殼去衣，放入烤箱 130C 低溫烘烤 1 小時至傳出花生香氣，用調理機打成能流動花生醬，放涼備用
❸ 原蔗糖用磨粉機打磨成糖粉，混合樹薯粉，小蘇打粉，粗海鹽，攪拌均勻
❹ 加入花生醬攪拌均，不用過度搓揉，麵糰沒有麵筋，有些鬆散是正常的
❺ 加入濃縮鷹嘴豆汁，攪拌均勻
❻ 用小匙挖出一個球狀，捏成花生模的長條形狀
❼ 花生壓模先沾上樹薯粉，刷去多餘的粉末，放入花生餅乾糰，將餅模平放在鋪有烘培紙的烤盤上加壓，推出，餅乾不會膨脹太多，可以排列緊密一點。
❽ 每用一次模具後用刷子清理模片上的沾黏，吸走多餘的油脂，重新刷粉再使用，才能做出清楚的紋路
❾ 預熱烤箱 160ºC，送進烤箱烤約 15 分鐘，餅乾傳出濃裂的花生香味，取出網架上放涼，餅乾完全冷卻後會變得酥脆，室溫放入密封的瓶子，可存放 3 ~ 4 天
Looking for a delicious treat that is both egg-free and gluten-free? Look no further! These peanut butter cookies are here to satisfy your sweet tooth while accommodating dietary restrictions. With a simple preparation process, you can indulge in the endless possibilities of dessert.
The process of making these cookies is quite simple and doesn’t require the addition of butter, vegetable oil, or flour. The oil content present in peanut butter is sufficient for baking delicious cookies. They have a crispy and chewy texture. With each bite, they release a rich aroma of peanuts, and it’s easy to become addicted after having a few!
I purchased a peanut-shaped mold with the intention of creating clear patterns. The original recipe wasn’t ideal, so I added a small amount of tapioca starch to aid in creating defined imprints. Some readers requested an eggless version, so I substituted egg with aquafaba.
These peanut butter cookies offer a rich and peanutty flavor, made with genuine ingredients. They are a healthy and delectable snacking choice. So why not take some time to bake a batch of these treats and experience the satisfaction they bring to your mouth and heart?
Indulge in the limitless possibilities of dessert with these egg-free, gluten-free peanut butter cookies. Enjoy!
◤Ingredients (Approximately 30 pieces):
- Home Blended Unsweetened Peanut Butter – 200g (Store bought Unsweetened peanut butter can also be used)
- Condensed Aquafaba – 30g
- Tapioca Starch – 12g
- Demerara Raw Cane Sugar – 35g
- Bicarbonate of Soda – 1/4 teaspoon (optional for a slightly crispier texture)
- Himalayan Salt – 1/4 teaspoon
◤Instructions:
❶ Take 110g of canned chickpeas, place them in a small pot, and heat over medium heat to evaporate the water content. Reduce it to 30g and let it cool for later use.
❷ Remove the shells and skins from fresh peanuts and roast them in a preheated oven at 130°C for 1 hour or until a peanut aroma is released. Blend them in a food processor until you achieve a smooth and flowing peanut butter. Let it cool for later use.
❸ Grind the Demerara raw cane sugar into powdered sugar using a grinder. Mix it with tapioca starch, bicarbonate of soda, and Himalayan salt. Stir well.
❹ Add the peanut butter to the mixture and stir until combined. Do not knead excessively; the dough will not have gluten and may appear slightly loose, which is normal.
❺ Add the condensed aquafaba and mix well.
❻ Scoop a small ball of dough with a teaspoon and shape it into a peanut-shaped elongated form.
❼ Dust the peanut mold with tapioca starch, brush off any excess powder, and press the dough into the mold. Flatten the dough on a baking sheet lined with parchment paper, press down firmly, and remove the mold. The cookies will not expand much, so they can be arranged closely.
❽ After each use of the mold, clean off any residue with a brush, remove excess oil, brush with starch again, and then reuse to achieve clear patterns.
❾ Preheat the oven to 160°C and bake the cookies for approximately 10-15 minutes. Once the cookies emit a rich peanut aroma, remove them from the oven and let them cool on a wire rack. The cookies will become crispy once completely cooled. Store them in a sealed jar at room temperature for 3 to 4 days.
