Do you love sweets, but are concerned about your health? Try lean rye cookies with dried fruits and nuts, without sugar. A couple of these cookies will serve as a great snack or afternoon snack. And if with a cup of mint tea or... However, enough chatting, let's get started! Prepare and feel everything yourself.
Rye cookie dough:
- Rye flour - 2 cups.
- Wheat flour - 1 cup.
- Salt - a pinch.
- Baking powder - about 1 teaspoon, optional. I specifically do not add baking powder to these cookies to keep the dough firm. I like it better this way.
- Hot water (boiling water) - how much the dough will take until it becomes elastic, but not sticky. I get about ¾ cup.
- Vegetable oil - about ½ cup.
Filling:
- Dried apricots - 1.5-2 cups.
- Raisins - 1 glass.
- Almonds - 1 cup. Instead, you can put other nuts that you like best.
- Lemon - 1 slice. Or a little lemon zest.
- Cinnamon - 1-3 teaspoons to taste.
If desired, you can add star anise, ginger or other spices to the filling.
Dried apricots and raisins can be replaced with other dried fruits. For example, dried figs, prunes or dates.
How to make lean rye cookies with dried fruits
We thoroughly wash the dried fruits and soak them in hot water.
Grind almonds or other nuts in a blender or mortar. You should get small pieces. Mix wheat and rye flour. In fact You can cook these cookies entirely with rye flour or whole grain wheat. I prefer to mix two types of flour because the dough is easier to work with. It is more elastic than dough made entirely with rye flour. At this stage, you can add baking powder, but I don’t add it.
We do not add sugar. You can add sugar to the dough, but I recommend trying the cookies without it first. Dried fruits provide just enough sweetness, and sugar in the dough is completely optional.
Add vegetable oil to flour, mix. You get lumps.
Add hot water to the dough. Knead into a homogeneous soft dough.
Set the finished dough aside and make the cookie filling.
Drain the water from the dried fruits and place them in a blender. My blender is small, everything can’t fit at once. So I put dry fruits in it in portions. I'm already tired of cooking for the whole family like this. Perhaps it's time for a bigger bowl.
Add lemon or zest to the dried fruits, as well as cinnamon. If desired, you can add ground star anise, cloves or other spices.
Grind all this deliciousness to make a sticky paste.
Add ground almonds to the sweet paste and mix. By the way, I recommend making more of this paste. It definitely won’t be too much! You can roll it into balls and roll them in ground nuts, poppy seeds, sesame seeds or coconut flakes. They will turn out healthy - a great alternative to store-bought sweets.
Take the dough and roll it out very thin.
Uneven edges can be trimmed. It is convenient to roll out directly on baking paper. You should get a rectangular layer.
Now spread this layer of dough evenly with a paste of dried fruits and nuts. The thickness of the paste layer should be approximately equal to the thickness of the dough.
Leave the edge of the dough about a centimeter and a half free so that you can later glue the roll together.
I ended up with a large piece of dough, so I cut it in half so that the cookies aren't too thick.
Roll the dough with sweet paste into a roll. We start wrapping from the edge, which is completely covered with paste. We finish wrapping from the edge that was left free from sweet paste.
Cut the rolls into thin round pieces.
After cutting, place the rye cookies cut side down on a greased baking sheet, or on baking paper or a silicone mat.
Bake at 200 degrees C for about 20 minutes.
Rye cookies with dried fruits and nuts are ready. Bon appetit! 
Preparation:
Sift the flour. All products except butter should be at room temperature.
First you need to dry the grains of 5 nuts (I got 35 grams) a little in a dry frying pan, stirring constantly until the nuts are golden brown. Cool, and then remove the dried brown film from the grain; it may taste bitter.
The cooled nuts need to be crushed, for which I used a plastic food bag and a rolling pin. The nuts in the bag should be beaten and crushed with a rolling pin, so they will be finely chopped, but very small pieces will remain.
Rye flour (I use peeled flour, it is the most common in our country) must be sifted. Add chopped nuts and baking powder to the flour and mix. Baking powder for dough can be replaced with 0.5 teaspoon of soda and a pinch of citric acid.
Thinly cut the cold butter into the dry ingredient mixture with a knife.
First, with a fork and then with your hands, grind everything into crumbs and add sugar and a pinch of salt. Mix.
Beat the egg with a fork until foamy and add to the dough. I used a large egg weighing 65 grams.
Knead into a homogeneous dough. To prevent the dough from sticking to your hands, you can grease your hands with vegetable oil. Place the dough in a bag or cover with cling film and place in the refrigerator for 30 minutes.
Now let's form the cookies.
The most convenient way to do this is by hand. First, we form small balls from the dough, weighing ~10 grams, the size of a hazelnut. The dough from the refrigerator should not stick to your hands, but if it does, then you need to stir in 1-2 teaspoons of rye flour or simply dip your hands in the flour. Place the balls on a baking sheet lined with parchment paper at a good distance from each other.
Next we need a table fork and rye flour. Dip a fork into the flour and press the dough balls with the fork. The balls turn into striped cookies. If you wish, you can turn striped cookies into checkered ones by pressing the same fork across the stripes.
Bake rye cookies in an oven preheated to 180°C for 8 minutes. The finished cookies will turn golden and fill your kitchen with a breathtaking aroma. The finished cookies must be cooled completely.
From these ingredients you will get about 300 grams of very tasty cookies, that’s 33 cookies with a diameter of 4-5 cm.
There are situations when you want something sweet, but at home, as luck would have it, the ball is rolling. And on a rainy morning you don’t really want to go to the store. That’s when the “inventor” in you wakes up and you search the kitchen in search of products from which you can prepare your “culinary masterpiece.” Sometimes “masterpieces” don’t turn out, and sometimes you wonder how you didn’t think of this before - it’s so delicious!
This time I did it exactly like that. I wanted to make my favorite shortbread cookies, but unfortunately I didn’t have any wheat flour. But it was rye. So I decided to take the basic shortcrust pastry recipe and add a little twist to it. To be honest, I didn’t expect it to turn out so tasty, and also healthy.
Shortbread cookies made from rye flour - preparation.
Wash the eggs thoroughly and break them into a deep bowl. Add granulated sugar and beat with a fork until smooth.
Add butter melted in the microwave to the resulting mixture. Take half a teaspoon of soda, quench it in vinegar and add to our dough.
After these manipulations, add 300 grams of rye flour to the resulting mixture and mix everything well. The dough should be quite dense and not stick to your hands.
Then everything depends on your imagination. You can cut out cookies using a glass, or you can use special cutters. You can add raisins or nuts as a filling.
Place the resulting cookies on a sheet previously covered with baking paper and greased with vegetable oil. Bake until the cookies are browned on both sides. I baked at 100 C for about 30 minutes (since I don't have a very good oven).
Lenten cookies are easy to prepare. Only margarine needs to be replaced with vegetable, pumpkin or grape oil. Also exclude eggs and dairy products from the recipe.
The presented options for making cookies suggest using rye flour. The finished baked goods will have an original taste.
Lemon cookies made from rye flour
Ingredients
- Rye flour – 280 g.
- Vegetable oil – 85 g.
- One lemon.
- Powdered sugar – 80 g.
- Water – 55 g.
- Slaked soda – 5 g.
Preparation
- Wash the lemon. Cut it into pieces and squeeze out the juice as much as possible.
- Remove all seeds from the fruit and chop it together with the peel.
- Pour powdered sugar into a separate bowl.
- Put chopped lemon there. Mix the ingredients.
- Add vegetable oil, water and slaked soda to them. Mix all this well.
- Pour rye flour into a container. Mix the ingredients.
- Knead the dough. Roll it into a sausage shape.
- Turn on the oven at 180 degrees.
- Cut the dough sausage into pieces. Make different figures from them.
- Line a baking pan with parchment. Place the dough on a baking sheet.
- Place it in the oven. Bake cookies for 15 minutes.
Place the finished cookies on a plate and can be served.
Ingredients
- Premium flour – 120 gr.
- Thick consistency honey – 105 gr.
- Water – 40 gr.
- A handful of coarsely ground oatmeal.
- Rye flour – 220 gr.
- Soda and salt - a pinch.
- Refined sunflower oil – 70 gr.
Preparation
- Sift premium flour and rye flour into a bowl.
- Add a pinch of salt and soda. Mix dry ingredients.
- Pour vegetable oil and water into the same container.
- Add honey. Mix everything thoroughly.
- Pour the flakes into the mixture. Knead the dough with your hands.
- If the dough crumbles and breaks, add a little more water to it.
- The dough will be thick and sticky. The dough will stick to your hands, so you need to grease them with vegetable oil.
- Separate small pieces of dough of approximately the same size and roll them into balls. Flatten them on both sides.
- Turn on the oven and preheat it to 200 degrees.
- Grease a baking tray with oil or line it with baking paper.
- Place the dough cakes on a baking sheet. Place the baking dish in the oven. Heat should be from above and below so that the dough bakes evenly.
- Bake rye flour cookies for 8-10 minutes.
- Take out the mold with the prepared Lenten cookies. Put it out and cool.
You can serve this delicacy with herbal tea. The cookies will turn out sweet with a honey taste. The dough is similar to gingerbread baking.
Ingredients
- Apple.
- 140 g rye flour.
- 9 g cinnamon.
- 140 g vegetable oil.
- a pinch of cloves.
- 10 g vanilla.
- 45 g oatmeal.
- 280g carrots.
- 75 g almonds.
- 35 g cocoa powder.
Preparation
- Peel the carrots. Grate the vegetable.
- Wash the apple and remove the peel. Grate it.
- Place these products in a bowl.
- Pour rye flour, cinnamon, cocoa and oatmeal into a separate container. Mix dry ingredients.
- Add grated carrot and apple mixture to them. Mix everything thoroughly.
- Fry some nuts. Grind them in a mortar.
- Add nuts and vegetable oil to the container with the ingredients. Mix the products thoroughly.
- Turn on the oven and set the heating mode to 200 degrees.
- Grease a baking pan with butter or line it with parchment.
- Fill the molds with dough and place them on a baking sheet. You can use molds of different sizes.
- Place the baking sheet with the dough in the oven. Bake cookies for about 15 minutes at 200 degrees.
- Make sure the dough doesn't burn. It may take less time to bake rye flour cookies.
- Since the dough will have a brown tint when raw, it will be difficult to determine its doneness. You need to bake it until it gets crispy.
- Remove the cookies from the oven and sprinkle with powdered sugar.
Ingredients
- Soda – 7 g.
- Sugar – 40 g.
- Water – 55 g.
- Cumin – 15 g.
- Rye flour – 400 g.
- Margarine without animal fats – 180 g.
- Instant oat flakes – 60 g.
- Salt.
Preparation
- Pour water over the oatmeal and leave it to swell.
- In a large bowl, mix rye flour, sugar and salt.
- Pour cumin into this bowl.
- Add slaked soda with vinegar or lemon juice. Mix the ingredients.
- Add softened flakes to the mixture. Stir the resulting mass.
- Melt margarine in a separate container. Pour it into the bowl with the flour mixture.
- The dough will be dark in color. Mix it well.
- Heat the oven to 200 degrees.
- Cover a baking sheet with foil.
- Roll the dough into lumps of approximately the same size. Flatten them and place them on a baking pan.
- Using a knife, draw a grid on the cookies.
- Place the dough molds on a baking sheet.
- Place it in the oven. Bake rye flour cookies for 12 minutes.
- Remove the cookies from the oven and cover with a napkin.
Cooled Lenten cookies can be consumed with tea.
- You can put less vegetable oil in the dough, then the rye flour cookies will not be so fatty and their calorie content will be reduced.
- If the carrots have released a lot of juice after being grated, you do not need to pour all the juice into the dough at once. It needs to be added a little at a time, while mixing the ingredients. If the dough turns out dry, you can add more juice. You should get a homogeneous mass.
Lenten cookies can be prepared without using special molds. The dough can be placed on a baking sheet in the form of cakes. Wet your hands with water and roll out the dough balls, and then flatten them on both sides.
- You can add ginger to the rye flour cookie recipe. The product will go well with the proposed ingredients.
- Lemon juice will add sourness to the finished treat.
- When making cookies, the nut should be added at the end. It will not have time to absorb moisture and will feel good in the finished baked goods.
- You don't need to add cloves to the dough. Not everyone likes the taste of this product.
Sometimes you want some delicious cookies for tea, coffee, and even beer. Homemade cookies, without any unhealthy additives. Delicious homemade cookies can be baked not only from wheat flour, but also from rye flour. Products made from rye flour are definitely healthier than products made from wheat, especially for those who care about their slimness. Available in sweet, neutral and salty flavors.
Recipe for Lenten cookies made from rye flour
Ingredients:
- finely ground rye flour – about 2 cups;
- water or milk - about 1 glass;
- table salt – 1 pinch;
- vegetable oil – 2-3 tbsp. spoons.
Preparation
Sift the flour into a bowl. Make a depression, add a pinch of salt, vegetable oil, and, gradually adding milk or water, knead the dough (this is convenient to do with a fork). The dough should not be too stiff or too liquid. Using oiled hands, knead the dough thoroughly to make it elastic.
Roll out the dough and cut out cookies using a glass or a special punch mold. Use a fork to apply random patterns on the surface. Cookies can be baked in a dry frying pan or on a baking sheet in the oven.
If we prepare cookies in large quantities, the latter method is much more convenient; The baking tray, of course, must be greased with oil or lined with oiled baking paper. If you want the cookies to have a glossy surface, brush the surface with egg white (using a silicone brush) before baking. If the cookies are intended to be consumed with beer, it would be a good idea to add cumin seeds, coriander and fennel seeds; you can also increase the amount of salt (put not 1 pinch in the dough, but 3) - it will be tasty and quite harmonious. If you plan to serve rye flour cookies with milk or fermented milk drinks, it is good to include sesame seeds in the dough.
Using approximately the same recipe, you can bake with rye flour. This combination is quite harmonious and useful. You can widely vary the mixture of rye and oat flour in different proportions.
Hearty and dense cookies made from rye flour
Ingredients:
- rye flour - about 2 cups;
- granulated sugar – 2-3 tbsp. spoons;
- chicken egg – 1-2 pcs.;
- natural sour cream – 2-4 tbsp. spoons;
- baking soda – 1 pinch;
- natural butter – 50 g.
Preparation
Break the eggs into a bowl, add sugar, melted (do not bring to a boil) butter and sour cream. Add a pinch of soda and, mixing in the sifted flour, knead the dough (it should be quite stiff). Knead the dough thoroughly, then roll it out into a thin layer. Using a glass or using a special mold, knock out the cookies and prick random patterns with a fork. Bake in an oven preheated to medium temperature on a baking sheet greased or lined with baking paper. Brush the finished cookies with egg white using a brush.
You can bake delicious cookies from rye flour using yeast dough. These cookies (or mini buns) with a neutral taste will be very appropriate for any meal.
Rye flour cookies
Ingredients:
- rye flour - about 3 glasses;
- wheat flour – 1-2 cups;
- milk or water - about 3 glasses;
- sugar – 2 teaspoons;
- flax and sesame seeds - 2 tbsp. spoons;
- vegetable oil;
- salt.
Preparation
Dough: mix lukewarm milk (or water) with sugar and yeast. Place in a warm place for about 20 minutes. When the dough has risen and foamed well, add a pinch of salt and stir in the sifted flour. Add flax and/or sesame seeds and knead the dough. Roll into a ball, cover with a clean napkin and place in a warm place. When the dough has risen and has increased in volume, knead it and knead it.
We repeat the cycle 1-2 times. Divide the dough into small lumps of approximately the same size, from which we form round buns, flat on the bottom. Place the future buns on a greased or lined baking sheet and bake until done. Serve with cheese and butter.
