30 small cookies — 50 minutes
Seaweed bites, a great snack packed with a good dose of iodine, necessary for good health.
We used our fancy cookie cutters, but most times we just cut the sheets of dough into small squares with a regular knife. Using cookie cutters is longer, because we want to use every bit of the dough and that means re-using the bits around the cut-outs.
The cookies were adapted from a recipe by Kiuchi Yuki-san
- flax seeds7 g, ground
- all purpose flour90 g
- cornstarch10 g
- coconut sugar45 g
- canola oil90 ml
- wakame10 g
- Mix 7 g (1 tbsp) of ground flax seeds with 45 ml (3 tbsp) of water. Let it sit until it thickens.
- In a bowl, mix 90 g (3/4 cup) of flour with 10 g (4 tsp) of cornstarch.
- In a separate bowl, cream 45 g (5 tbsp) of coconut sugar with 90 ml (6 tbsp) of canola oil. Stir in the flax seeds and water mix. Put the wet ingredients with the dry ones.
- , add 10 g (2 tsp) of shredded wakame and mix well.
- Form into a ball, put it in a bowl with a cover and stick it in the fridge for approximately 20 minutes.
- Preheat your oven to 175 °C (350 °F). After the 20 minutes is up, take the dough out of the fridge and flatten it into a rectangle with a rolling pin to a thickness of about 1/2 cm. Cut into whatever shape you want! I had small flower-shaped cookie cutters so i used that, you can cut the dough into squares with a knife.
- Prepare a baking sheet lined with a baking mat, bake for about 15 minutes until they brown on top.
- Place on a cooling rack and enjoy!