Gluten-free New Year's Eve lucky pigs without added sugar

| grain-free | gluten-free

Recipe by: Johanna from www.glutenfreierezeptwelt.de

Ingredients for gluten-free New Year's Eve lucky pigs

Makes approx. 23 piglets

• 100 g Ruut cassava flour
• 45 g ground almonds
• 1 tsp baking powder
• 100 g marzipan paste
• 1 pinch of salt
• 1 egg, size M
• 50 g butter
• 15 g freeze-dried strawberries or red food colouring
  
• Chocolate drops/cocoa nibs for the eyes

Shaping and baking lucky pigs without sugar

Tip :) Always use a kitchen scale for our recipes and for weighing the flour.

1. Grind the freeze-dried strawberries into a powder using a mortar.
2. Put all the ingredients, including the strawberry powder or the food colouring (except the chocolate drops/cocoa nibs), into a bowl and knead with your hands into a smooth dough.
3. Wrap the gluten-free dough in cling film and place it in the fridge for approx. 30 minutes.
4. Roll out the dough on a floured work surface to a thickness of approx. 0.5 cm. Use a round cookie cutter or a glass to cut out 23 circles. Use a smaller round cutter (see tip!) to cut out 69 small circles.
5. Place one small circle at the bottom of each large circle and stick two more small circles on top of the large circle as ears, so that at least 2/3 of each small circle sticks out.
6. Use a toothpick to poke two small holes as nostrils and press two small chocolate drops/cocoa nibs or raisins into the dough as eyes.
7. Bake in the preheated oven at 190°C, top and bottom heat, for 8-10 minutes. Leave to cool on the baking tray and enjoy!

Tip:

We used an apple corer here: the kind of cutter that only cuts out the core while leaving the rest of the apple whole.