Ingredients:

• 80g raisins
• Juice of 2 oranges
• 6 tbsp almond milk
• 4 tbsp coconut sugar
• 100g glutenfree flour
• 100g buckwheat flour
• 90g coconut oil
• 50g chopped almonds
• Skin of 1 organic lemon and 1 organic orange
• ½ tsp cinnamon
• Pinch of cardamom
• Pinch of salt
• Birch powder sugar for dusting afterwards

 

Directions:

• Leave the raisins over night (or for a few hours) in the freshly squeezed orange juice.
• Mix the almond milk with the flour, sugar, coconut oil, citrus grind, salt, cinnamon and cardamom and mix with a hand mixer or in a food processor.
• Add the nuts and drained raisins to the dough and stir them in.
• Wrap the dough in cling film and place for about 1-2 hours in the fridge.
• Preheat the oven to 180°C
• Sprinkle some gluten free flour on your work top and roll some of the dough out with a rolling pin. Not to flat please, as they will break otherwise.
• Use cookie cutters and cut out different shapes.
• Bake for about 15-20min until golden brown.
• Dust with the icing sugar.

Towards the end I just formed little Kipferl-shapes (half moon), which was faster.

I thought they were best still warm.

Enjoy!!!