Pepas de membrillo vegan et sans gluten

Ingrédients

• 2 cups yellow corn flour
• 1 cup cornstarch
• 1 cup tapioca starch
• 1 cup sugar
• 3 teaspoons baking powder
• 2 flax eggs (2 tablespoons flaxseed meal + 6 tablespoons water)
• 1 teaspoon vanilla extract
• 1/3 cup coconut oil + 1 tablespoons, softened
• 1/2 cup water + more as needed
• 1 1/2 cups quince jelly

Préparation

1. 1

   Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius) and line two baking sheet with parchment paper or a silpat.

2. 2

   Prepare flax eggs by combining flaxseed meal and water. Mix well and let sit in the refrigerator for 15 minutes to combine.

3. 3

   Heat up the quince jelly with a bit a water until it is a thick, jam-like liquid.

4. 4

   In a large bowl, beat coconut oil and sugar together until creamy.

5. 5

   Add in the flax eggs, vanilla extract, yellow corn flour, cornstarch and tapioca starch, and mix until you get a homogeneous dough.

6. 6

   If necessary, add 1 tablespoon of water at a time until the dough is no longer dry but make sure it isn’t too sticky either.

7. 7

   Using 1 tablespoon of dough per cookie, form balls of cookie dough and place them in single layer on the prepared baking sheet (you will need to use two cookie sheets).

8. 8

   Flatten the balls of dough and create a small indentation with your thumb.

9. 9

   Place a teaspoon of quince jelly within each indentation.

10. 10

    Bake 10 to 11 minutes until the bottom is slightly golden.

11. 11

    Let the quince jelly thumbprint cookies fully cool before eating them.