香料小饼干（无麸质无蛋奶配方） Chai Cookies (Gluten/Dairy/Egg-Free)

香料小饼干{无麸质无蛋奶配方}文章源自安疗网https://www.anliao.life/安疗网-https://www.anliao.life/6636.html

这些小饼干中的香料组合使其美味可口，可以与您最喜欢的花草茶一起享用美味和舒适。这道食谱中包含的所有香料都有诸多健康益处，让我们来看看其中几样的益处。

小豆蔻能提升胆汁分泌，给已经过热多年，现在正在降温的停滞肝脏带来有益的热力。小豆蔻带来的热力能点燃体内的平衡。

生姜有助于安抚肝脏痉挛，并调节肝脏热力，它可以提升肝脏热力，使其摆脱停滞状态，或冷却过热的肝脏，使其恢复平衡，这取决于身体现在需要什么。

香料小饼干

原料（以下1杯为250毫升）：

1/4 杯软化椰子油（未融化）

2汤匙枫糖浆

1/2杯椰子糖

1杯杏仁粉

1/3 杯糙米粉

1/3杯燕麦粉

1.5茶匙肉桂粉

1茶匙小豆蔻粉

1/4茶匙丁香粉

1/2茶匙姜粉

1茶匙发酵粉（baking powder)

1/2 茶匙小苏打(baking soda)

2-3 汤匙无糖杏仁奶（unsweetened almond milk)

制作：

将烤箱预热至180C，在烤盘上铺上烘焙纸。

在搅拌碗中，将椰子油、枫糖浆和椰子糖混合均匀。

在另一个碗中，将杏仁粉、糙米粉、燕麦粉、肉桂粉、小豆蔻粉、丁香粉、黑胡椒粉（原料表中未提及，请按自己口感喜好酌情加入适合的量）、姜粉、发酵粉和小苏打搅拌在一起。

将各类粉的干混合物分 2 次逐步加入椰子油等的湿混合物中，搅拌形成硬面团。根据需要添加杏仁奶调节质地。将面团放入冰箱中冷藏 20 分钟。

使用3.8厘米的饼干勺，将舀出的饼干面糊放在烤盘上。

烘烤 16-18 分钟，直至金黄色，静置 5 分钟，然后取出冷却小饼干。

建议在室温下保存在密闭容器中。

16-18 个小饼干

CHAI COOKIES {GLUTEN-FREE, DAIRY-FREE, & EGG-FREE}

The combination of chai spices in these cookies makes them truly flavorful and fragrant. Serve them up with a cup of your favorite hot herbal tea for a tasty and comforting treat. All the chai spices included in this recipe have benefits, but let’s take a look at just a couple of them.

Cardamom increases bile production and brings life and beneficial, nontoxic heat back to stagnant, sluggish livers that have overheated for years and are now cooling down. Cardamom’s heat ignites homeostasis.

Ginger helps calm spasms in the liver and regulate liver heat—it can heat up the liver, perking it up out of stagnation, or cool a very hot liver, balancing it out, depending on what’s needed.

Chai Cookies

Ingredients:

1/4 cup softened coconut oil (not melted)

2 tbsp maple syrup

1/2 cup coconut sugar

1 cup almond flour

1/3 cup brown rice flour

1/3 cup oat flour

1 1/2 tsp ground cinnamon

1 tsp ground cardamom

1/4 ground cloves

1/2 tsp ground ginger

1 tsp baking powder

1/2 tsp baking soda

2-3 tbsp unsweetened almond milk

Directions:

Preheat oven to 350F/180C. Line a baking tray with parchment paper.

In a mixing bowl, combine the coconut oil, maple syrup, and coconut sugar until you get a uniform mixture.

In a separate bowl, whisk together the almond flour, brown rice flour, oat flour, cinnamon, cardamom, cloves, black pepper, ground ginger, baking powder, and baking soda.

Add the dry mixture to the wet in 2 parts, stirring to form a stiff dough. Add almond milk as needed. Chill dough in the fridge for 20 minutes.

Using a 1 1/2 inch cookie scoop, scoop the dough and drop onto prepared baking sheet.

Bake for 16-18 minutes, until golden brown. Let sit for 5 minutes before placing cookies on a wire rack to cool completely.

Best kept at room temperature in an airtight container.

Makes 16-18 cookies