Jul 13, 2015

Vegan savoury cookies

LI am not a vegan, nor am ever likely to be, but I do have friends who are vegan- for ethical or health reasons- and once in awhile, I like trying out vegan dishes. This savoury cookie was one of them. No butter, no oil, no sugar. But pretty high on taste.
1 cup peanuts, roasted and cooled
1 cup desiccated coconut
1 cup wholewheat flour/ atta
1 small onion minced
1 tsp rock salt
1 tsp black pepper powder
1/2 tsp inactive yeast*

Method:
Grind together the peanuts and onions, with a little water, if necessary, to get a fine paste. 
Add yeast, pepper powder, coconut and salt, grind together. 
Add the flour, knead well. 
Make small balls, and flatten them. Place on a baking tray lightly dusted with flour. 
Preheat the oven to 250 degrees. 
Sprinkle salt or sesame seeds on the cookies, and bake for 15 minutes. 
Can be stored for upto a week. 

*- make it inactive by heating slightly


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