Finally my blog is ready! I worked so hard on this project, and it hasn’t been easy at all, especially considering my poor WordPress knowledge (and for “poor” I mean zero). And obviously my first post is a recipe!
The Occhi di Bue (Buffalo Eyes) are typical Italian biscuits made with pastry. I absolutely love them and I was a bit worried to try to make a vegan version of them. Well, I have to say that this recipe didn’t disappoint me at all and actually I like the fact that they don’t have the typical pastry’s buttery texture.
With no eggs or butter this recipe is perfect if you are vegan or if you want to follow a healthy diet. They work well with a coffee for breakfast or as a snack and even the little ones will love them.
Ingredients:
300g wholemeal flour
70g sunflower oil
100g raw sugar (or rice malt syrup, Maple syrup, agave, molasses…)
1 teaspoon baking powder
80 g Water
Method:
In a bowl dissolve the sugar in the water and add flour, baking powder and oil. Knead until you reach a smooth texture. Form a ball, cover with cling wrap and let it rest in the fridge for 1 hour.
Then roll the dough into a thin layer and cut some discs with a cookie cutter or a glass. Repeat until you finish all the dough. Now cut a smaller circle in every second disk (for the hole).
Bake at 180°C for 11-12 minutes.
Take out the oven, spread with a no-added sugar jam or your favourite nut butter and join the two half of the biscuit together!
Thanks to Dolci Senza Burro by Federica Constantini for this delicious recipe
