Easily digestible rice flakes, miracle cures turmeric and vitamin bomb orange – with the TCM Rice Porridge Christmas cookies, you won't go wrong in the run-up to Christmas! In this gluten-free recipe, you'll learn how to get through Advent healthy and easily create a healthy breakfast !
Why are the cookies so healthy? According to the 5-element doctrine of TCM , each ingredient has its own effect on our body and soul:
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The
easily digestible rice flakes
have a high content of complex carbohydrates and thus ensure a long feeling of satiety – so you can avoid cravings!
-
The
miracle cure turmeric
has a calming effect on the stomach, can alleviate digestive problems, and has an anti-inflammatory effect – a true medicinal plant!
- The orange vitamin bomb has an anti-inflammatory and antioxidant effect. Plus, the exotic fruit is packed with B vitamins that help produce the happiness hormone serotonin – so you're satisfied and serene!
The TCM rice porridge cookies with coconut-orange flavor are the perfect accompaniment for your physical well-being during Advent. Have fun making them!
TCM Rice Porridge Coconut Orange Cookies
Gluten-free Christmas cookies can be so easy! The coconut-orange rice porridge from Verival creates light cookies with a fruity coconut note that sweeten the pre-Christmas season even for those on a gluten-free diet.
Servings:
12
Ingredients
- 220 g Verival TCM coconut rice porridge
- 1/2 tbsp baking soda
- Cinnamon to taste
- 1 pinch of salt
- 2 tbsp chia seeds
- 6 tbsp water
- 65 g liquid coconut oil
- Use 50 g coconut blossom sugar or birch sugar more or less as desired
- 50 g honey, agave syrup, or maple syrup
- 2 egg whites
- Coconut flakes as a topping
Preparation
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Preheat the oven to 180°C (circulating air). Then prepare a baking sheet with baking paper!
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To begin, mix the chia seeds with water and let the mixture stand for 5 minutes.
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Meanwhile, mix the Verival TCM coconut-orange rice porridge with the baking powder, a pinch of salt, and cinnamon!
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After the chia seeds have swollen, mix them with the coconut oil, coconut blossom sugar, and the agave syrup. Then mix the rice porridge mixture with the wet ingredients.
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Now beat the 2 egg whites until stiff using a blender. Once the egg whites are whipped, fold them into the mixture. Be careful not to mix the dough too much; otherwise, the cookies could become flat.
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Using a tablespoon, divide the dough into 12 uniform cookies on the baking paper. Now the cookies go into the oven for about 15 minutes at 180°C (circulating air)!
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After the cookies have cooled down, they can still be decorated with coconut flakes, and they are ready to serve! Bon appétit!
