Roti Pisang Pecan Vegan Bebas Gluten (Bebas Mentega)

Name: Roti Pisang Pecan Vegan Bebas Gluten (Bebas Mentega)
Total time: 45 min
Yield: 30 porsi
Cuisine: Indonesian
Ingredients: 1 cup coconut oil ((or sub vegan butter)); 1/3 cup mashed ripe banana ((1 small banana yields ~1/3 cup)); 3/4 cup organic cane sugar or granulated sugar; 2 1/2 cups gluten-free flour blend or unbleached all-purpose flour*; 1 tsp pure vanilla extract; 1/4 tsp sea salt; 1/4 cup pecans ((finely chopped)); 1/4 tsp ground cinnamon ((optional))

Vegan and gluten-free banana pecan shortbread cookies made with just 7 ingredients and 1 bowl. Perfectly crisp with a slight tenderness, perfectly nutty and sweet, and perfect for gifting or taking on road trips.

⏱️ 45 menit 🔪 Persiapan: 25 menit 🔥 Masak: 20 menit 📊 Sedang 👁️ 16 dilihat

👨‍🍳 Mulai Masak

Roti Pisang Pecan Vegan Bebas Gluten (Bebas Mentega)

Foto: Minimalist Baker — Minimalist Baker

Bahan-bahan

30 porsi

1 cup coconut oil ((or sub vegan butter))
1/3 cup mashed ripe banana ((1 small banana yields ~1/3 cup))
3/4 cup organic cane sugar or granulated sugar
2 1/2 cups gluten-free flour blend or unbleached all-purpose flour*
1 tsp pure vanilla extract
1/4 tsp sea salt
1/4 cup pecans ((finely chopped))
1/4 tsp ground cinnamon ((optional))

Langkah-langkah

Cream oil, sugar and banana.
Add vanilla, sea salt and blend.
Add flour and blend.
Add pecans and mix once more.
Transfer to a large piece of parchment paper and roll into a tight log, ~ 2 inches wide. Freeze for 15 minutes to harden.
Preheat oven to 350 degrees (175 C).
Unroll paper and slice cookies into slightly less than 1/2 inch discs with a sharp knife. If the dough has become too hard, let it rest for a few minutes at room temp to soften. If it’s too soft, freeze longer.
Place on an un-greased baking sheet. They won’t spread much, so they can be placed close together.
Bake for 18-22 minutes or until light golden brown.