Vanilla crescents

Ingre­di­ents for 20 – 24 croissants: 

• 85g almond flour
• 125g glu­ten free oat flour
• 30g Arrow­root starch
• 35g Coco­nut blos­som sugar
• 2 tbsp map­le syrup
• 3 tbsp mel­ted Coco­nut oil
• 2 tbsp applesauce
• 2 tsp non-alco­ho­lic vanil­la extra­ct or 1 tsp vanil­la powder

For the pow­de­red sugar: 

• 140g Coco­nut blos­som sugar
• 1 tbsp Arrow­root- or Tapio­ca starch
• 1/2 tsp vanil­la powder

Pre­pa­ra­ti­on:

Pre­heat the oven to 170°C and line a bak­ing tray with parch­ment paper.

In a lar­ge bowl, whisk tog­e­ther almond flour, oat flour, arrow­root starch and coco­nut sugar.

In ano­ther bowl, stir tog­e­ther the map­le syrup, coco­nut oil, app­le­sauce and vanil­la. Then add it to the bowl with the dry ingre­di­ents. Stir until a uni­form, smooth dough forms. Hal­ve the dough and form into two rolls. Wrap each roll in parch­ment paper and place in the ref­ri­ge­ra­tor for 30 minutes. 

Cut each roll into 10 – 12 even pie­ces. Roll each pie­ce of dough into a cre­s­cent shape and place on the pre­pared bak­ing sheet. 

Bake for 8–10 minu­tes until light­ly brow­ned; they will con­ti­nue to har­den. Remo­ve from oven and allow to cool completely.

For the vanil­la pow­de­red sugar, mix all the ingre­di­ents in a high-speed mixer. Start at low speed and gra­du­al­ly increase to high speed. Con­ti­nue mixing on high speed for 2–3 minu­tes until the sugar is com­ple­te­ly pul­veri­zed and light brown. Befo­re remo­ving the lid, wait 5 minu­tes to allow the sugar par­tic­les to settle.

When the coo­kies have coo­led, dust them with the pow­de­red sugar. Ser­ve the vanil­la cre­s­cents imme­dia­te­ly or store in an air­tight con­tai­ner at room tem­pe­ra­tu­re for 1–2 days.

Bon appe­tit!

source

Pho­tos: Maar­ja Urb