Galleta de avena y coco
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Sweet Cookies

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Product Description

Remains have been found that the Assyrians and ancient Egypt were already making xait biscuits as represented in the paintings of Rekhmir’s tomb in Thebes.

The word biscuit comes from the French word galette. In France a galette is a round or thin cake or a crepe made with buckwheat. Galet comes Galette, which means pebble, and is short of gal, in turn, comes from the Indo-European languages, the word “cal”, meaning stone.

The need for nutritious, easy to store and transport food, and durable for long trips, especially for sea crossings, initially solved by taking live food, along with a butcher / cook.

The introduction of cooking the processed cereals and flour creating provided a more reliable food source. Egyptian sailors were on a plane and crisp bread called dhourra millet cake, while the Romans had a cookie called buccellum. The book of Roman cuisine Apicius describes as “a thick paste of fine wheat flour is boiled and extends in a plate when it has dried and hardened, cut and then fried until crisp and then served with. honey and pepper “.

Hard cookies soften as they age. To resolve this problem, the first bakers tried to create the toughest cookie possible. Hard and dry, and if properly stored, cookies survived crew handling and high temperatures. For longer trips, the cookie was baked up to four times. To soften the cookies to eat, often were submerged in brine, coffee or other liquids or were cooked in a pan with food.

In 1588 the Spanish Armada, the daily amount aboard a Royal Navy ship was a pound of cookies plus a gallon of beer. Cookies remained an important part of the diet of the sailors of the Royal Navy until the introduction of canned foods.

The first biscuits were hard, dry and sugarless. They were often after bread cooked in the oven of the bakery when he was cool. It was a cheap way of livelihood for the poor.

In the seventh century A.D. Chefs Persian empire had learned how to enrich mixtures of bread with eggs, butter and cream, and sweeten with fruit and honey.

One of the first was the spicy biscuits gingerbread, French pain d’épices. It was brought to Europe in 992 by the Armenian monk Gregory of Nicopolis, who lived in Bondaroy, France, near the town of Pithiviers. He stayed there for seven years and taught French priests and Christians how to cook gingerbread.

With the Muslim invasion of the Iberian Peninsula, and then with the Crusades and the development of trade in spices, cooking techniques and ingredients of Arabia they spread into Northern Europe. In the Middle Ages the cookies are made from a paste and then decorated and seasoned baked bread or a cake enriched with sugar and spices and then baked again. King Richard I of England brought the Third Crusade (1189-1192) the “biskit muslin”, which was a composite of corn mixed with barley, rye flour and beans. The Vadstena monastery writings explain how the Swedish nuns baked gingerbread to ease digestion in 1444.

Spice, lavender, rose, chocolate and tangerine, orange, lemon or rose cookies
These cookies are the classic butter cookies but without butter. With the attractive aroma of the spice or flower that accompanies it. It is a great little gift ideal for breakfast or snack. Recommended for a quiet snack or before going to sleep, for the tranquilizing effect of lavender, rose or spices.

Ingredients: organic, whole, vegan, km0

Rice and almond flour *, apple juice *, coconut sugar *, extra virgin olive oil *, linen *, (flower of lavender, rose, spices, tangerine, orange, lemon *), and sea salt *.

* Ingredients of organic production. 100% organic production.

Allergens: Glutenfree. Does not contain nuts. May contain traces of almonds, hazelnuts.

Storage conditions: In a cool and dry place. Best before 3 months

Anzac cookie: oat and coconut

This recipe is a gift from New Zealand and Australia fr us to enjoy the fusion of two different climate ingredients: the energy from oats and the good properties of tropical coconut.
They are crunchy. Warm. With the attractive taste of crunchy oat flakes and toasted coconut. A small gift ideal for breakfast or for a snack.

On April 25th is St. Mark day on Christian tradition countries. In Italy they celebrate the release of fascism and in Venice they celebrate St. Mark’s Day with roses as in Catalonia on St. George Day. Further afield, New Zealand celebrates the ANZAC Day, which celebrates the constitution of the armed forces who fought in the First World War (ANZAC = Australian and New Zealand Army Corps). The Anzac day is celebrated with some yummy cookies. The story of these cookies starts with the legend that during the First World War wifes used to send their husbands biscuits  that lasted a long time, since the shipments were made by boat. It would take more than one month before they received the package. However, it seems that what was actually sent was different than today’s Anzac cookie, experts say, because the first recipe for ANZAC biscuits was first published in 1917 as Rolled Oats Buiscuits, and it was not until 1921 that “St. Andrew’s Cookery Book” gave the buiscuits today’s name.

Ingredients: organic, whole, vegan, km0

Oatmeal flakes*, oat flour*, grated coconut*, coconut butter*, brown sugar cane*, filtered water and treated according to Masaro Emoto’s principles, baking soda and salt.

* Ingredients from organic production. 97.43% organic production.

Allergens: Contains gluten. Does not contain nuts. May contain traces of almonds, hazelnuts.

Storage conditions: In a cool, dry place. Best before 3 months.

Cookies
Cookies are crispy and spongy cookies at the same time. Warm with the attractive flavor of crispy pieces of dark chocolate. It is a small cake ideal for breakfast or snack.

The cookie name comes from Dutch, from koekje (“little cake”, small cake). When Europeans emigrated to North America, the two words were used for the same. Since the War of Independence the word cookie was the one that prevailed in USA.

Ingredients: organic, whole, vegan, km0

Sugar-free cranberry cookies: Chickpea flour *, apple juice *, raisins and cranberries *, extra virgin olive oil *, baking soda and sea salt *. * ingredients of organic production. 98.73% organic production.

Sugar-free chocolate cookies: Chickpea flour *, apple juice *, raisins *, drops of chocolate 65% fair trade * (27.56%) (agave syrup), extra virgin olive oil *, bicarbonate and sea salt *. * ingredients of organic production. 98.73% organic production.

Allergens: Glutenfree. Does not contain nuts. May contain traces of almonds, hazelnuts.

Storage conditions: In a cool and dry place. Expiration date: 3 months.

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