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These glutenfree Satsuma Multigrain cookies have a beautiful citrus flavor
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Its that time of the month again! and this month is #citruslove .
Satsumas are Japanese citrus fruits similar to mandarin Oranges, seedless and easy peeling and sweet! You can use any medium orange variety as a substitute. I have a bunch of Satsumas waiting to get used up. Most end up getting juiced, but I love the peel so much that I really want to zest all of them and preserve.. I think some marmalade will soon be cooked up.
Each bite of these wafery cookies is a burst of citrus! and you wouldnt be able to guess that these are gf and vegan!
I baked up some cranberry orange cookies too, but they look like the usual vegan oatmeal cookies:) So I made these citrusy round beauties. I used a small amount of Bob’s glutenfree all purpose flour, and the flour has such a distinct garbanzo bean taste, which can be put some taste buds off especially in sweet baked goods. I think I am going to use the gf flour up to make Chilla(chickpea flour pancakes), since it has enough garbanzo bean. The gf flour makes up less than a quarter part in the recipe, it does still leave a very very slight aftertaste.. Disclaimer: my taste buds are atleast 3 to 4 times sharper than pretty much everyone in my family. 🙂 Hubbs couldnt taste it at all! Use a different gf flour if you totally dislike garbanzo bean after taste. These cookies do not need gum, oats keep them together. They are the right amount of crackly and crisp, also because of some cashews in there.
Glutenfree Satsuma Multigrain cookies
These cookies have a beautiful citrus flavor
Ingredients
- 1 Tablespoon flaxmeal
- 2 Tablespoons hot water
- 1/2 satsuma juice, about 3-4 Tablespoons
- 1/2 satsuma peel chopped finely, pith scraped as much as possible
- 1.5 Tablespoons coconut oil
- 1 Tablespoon organic canola oil
- 1 Tablespoon agave syrup
- 4 Tablespoons raw sugar, I use granulated sugar in the raw
- 1/8 teaspoon salt
- 3/4 teaspoon baking powder
- 1/4 cup Bob's gf all purpose flour, substitute with Oats flour or Sorghum flour if you dont like the garbanzo bean flour after taste
- 1/4 cup cashews ground
- 1/3 cup oats ground
- 3 Tablespoons rice flour
- 1/4 teaspoon ginger powder
- 1/8 teaspoon cloves powder
Instructions
- In a bowl, add flaxmeal and hot water and mix well. Let sit for a minute.
- Add in melted coconut oil, canola oil, sugar, salt, ginger powder, cloves powder, satsuma juice and mix well(briskly) until sugar is well combined.(You can use any available orange peel and juice as a substitute)
- Grind the oats with the baking powder, or mix baking powder in the flours well.
- Add the flours, baking powder and ground cashew to the wet mix, and mix only till combined. The mixture should together as a not too sticky dough. Use more rice or oats flour if it is too sticky.
- Oil hands and make flat 1.5 inch balls.
- Place on parchment an inch apart, and flatten.
- Bake in preheated 360 degrees F for 12-14 minutes. until the edges just about start to golden brown and the tops are not too soft.
- Cool on rack for 10 minutes before serving with some hot coffee or tea.
Notes
Nutritional values are based on one cookie
Nutrition
Calories: 94kcal, Carbohydrates: 12g, Protein: 1g, Fat: 4g, Saturated Fat: 1g, Sodium: 25mg, Potassium: 50mg, Sugar: 5g, Vitamin A: 10IU, Vitamin C: 2.4mg, Calcium: 21mg, Iron: 0.4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this recipe? Rate and comment below!
I don’t think I’ve ever had a satsuma before, but I certainly do love citrus fruits!
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