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KOURABIEDES WITH AMINO ANIMO POWER MIX VANILLA PROTEIN

Servings: 32-35
Preparation time: 30 minutes (+ 15-18 minutes baking)
Total AMINO ANIMO organic protein: 60 gr.
Recipe: Dakis Douvletis (A Day Without Gluten)

Kourabiedes, along with melomakarona , are the 2 most traditional Greek Christmas desserts. Enjoy them, without any regret or guilt, in their healthiest, vegan and gluten-free version. Same buttery taste, but with increased nutritional value thanks to the AMINO ANIMO Power Mix Vanilla organic protein.

Ingredients

  • 60 gr. AMINO ANIMO Power Mix Vanilla
  • 400 gr. gluten free self-rising flour (for non-gluten version, use plain self-rising flour)
  • 200 gr. vegetable butter at room temperature
  • 70 gr. powdered sugar for the butter + extra for garnish
  • 100 gr. roasted almond without skin
  • 2 tbsp. flaxseed
  • 7 tbsp. water
  • Freshly ground nutmeg

Preparation

  1. Take the vegetable butter out of the fridge at room temperature and cut it into cubes.
  2. Roast the almonds, either in a preheated oven at 180 degrees air for 10-15 minutes, or in a non-stick pan for a few minutes. If your almonds have skin, boil them first and then peel them before roasting.
  3. Once the roasted almonds have cooled, chop them with a knife or use the blender.
  4. Mix the crushed flaxseed with water in a bowl and leave at side for 10 minutes.
  5. Beat the icing sugar with the soft butter in the mixer for 6-8 minutes until fluffy, creamy form. Push the cream that sticks to the walls of the mixer bowl with a spatula.
  6. Add half the flour (200g), the flaxseed and the AMINO ANIMO protein powder to the cream mixture.
  7. Add the roasted almonds and mix with a fork.
  8. Add another 150 gr. flour, knead the dough by hand and slowly add the rest of the flour (maybe a little more).
  9. Cover the dough and put it in the refrigerator for 30 minutes.
  10. Shape round balls of 25 gr. each and place them on non-stick paper in the pan with a relative distance between them.
  11. Bake for 15-18 minutes at 180 degrees and then for another 5 minutes at 170 air, until golden and slightly cracked on top.
  12. Allow kourabiedes to cool very well.
  13. Sprinkle with powdered sugar.

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