Making vegan rice cookies / vegan baking
Hello, this is Kkamang :)
Today is the long-awaited part 2 of Cami Cookie.
I named it Kami Cookie by combining “kkamang + rice” :)
It tastes even better if you keep it in the freezer and eat it.
Let's make super simple rice flour vegan cookies with kamang.
*Be sure to check the substitute ingredients section below before making.
🖤Please watch the video quality at 2160p (4K)🖤
[Pecan Cami Cookies] - 4 pieces
35g grape seed oil, 60g unsweetened soy milk, 50g muscovado, 2g salt, 190g rice flour, 100g almond powder, 10g baking powder, 60g chopped pecans, 5g vanilla extract, 4 pecans for topping
[Onion Cami Cookies] - 4 servings
35g grape seed oil, 60g unsweetened soy milk, 50g muscovado, 2g salt, 185g rice flour, 100g almond flour, 10g baking powder, 50g chopped walnuts, 15g onion powder
[Mugwort Cami Cookies] - 4 servings
42g grape seed oil, 79g additive-free soy milk, 75g muscovado, 2g salt, 222g rice flour, 120g almond powder, 12g baking powder, 18g mugwort powder
[Peanut Chocolate Chip Cami Cookie]
20g grape seed oil, 60g unsweetened soy milk, 50g muscovado, 50g peanut butter, 2g salt, 190g rice flour, 100g almond powder, 10g baking powder, 5g vanilla extract, 30g dark chocolate chips, 40g chopped peanuts
Additive-free soy milk - Almond Breeze, oat milk, etc.
Grapeseed oil - melted coconut oil, vegetable oil
Muscovado - Coconut sugar or edible sweetener
Nuts - You can replace the same weight with your favorite nuts.
Almond powder - 190+85g of soft rice powder, 70g of additive-free soy milk can be increased and replaced, but it has a chewier texture than the existing recipe.
❤️Secondary editing of this video is prohibited / Please indicate the source when using the recipe.
4 янв 2024
