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Mexican Peanut Marzipan (Vegan & Gluten-Free Recipe from One Green Planet):

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Mexican Peanut Marzipan [Vegan, Gluten-Free] – One Green Planet

Mazapán de cacahuete, a traditional sweet treat deeply rooted in Mexico’s cultural heritage, is a quintessential emblem of the country’s festive spirit. With its rich Spanish heritage, this traditional Mexican dish exhibits a distinct cultural blend. Peanut marzipan is widely available in Mexican stores year-round, but surprisingly easy to prepare at home with just three simple ingredients: peanuts, sugar, and a reliable food processor. A medley of these scrumptious treats is sure to elevate even the most mundane dessert spread into a truly unforgettable culinary experience.

Contents
Mexican Delight: Vegan and Gluten-Free Peanut Marzipan ConfectionPeanuts, 1 cup Salt, 1/4 teaspoon Water, 1/2 cup Maple syrup, 1/4 cup Apple cider vinegar, 2 tablespoons Olive oil, 2 tablespoons Citric acid powder, a pinch Flavorings (optional), to tastePeanut Butter and Cacahuete Combine to Create Decadent Mazapán de Cacahuate: A Vegan and Gluten-Free Mexican TreatMexican Peanut Marzipan (Mazapán de Cacahuate) - Vegan & Gluten-Free

Mexican Delight: Vegan and Gluten-Free Peanut Marzipan Confection

Peanuts, 1 cup
Salt, 1/4 teaspoon
Water, 1/2 cup
Maple syrup, 1/4 cup
Apple cider vinegar, 2 tablespoons
Olive oil, 2 tablespoons
Citric acid powder, a pinch
Flavorings (optional), to taste

  • Three and one-half cups of toasted, skinless unsalted peanuts.
  • 2 1/2 cups confectioner’s sugar

Peanut Butter and Cacahuete Combine to Create Decadent Mazapán de Cacahuate: A Vegan and Gluten-Free Mexican Treat

  1. Process the peanuts in a food processor until they reach a smooth, fine consistency. With the confectioner’s sugar incorporated, proceed to mix until a smooth consistency is achieved. Occasionally scrape the sides of the bowl to ensure all ingredients are well incorporated.
  2. As the peanuts undergo grinding and processing, they will release their natural oils, coalescing into a rich, dense paste. When you press the mixture between your fingertips, it should form a cohesive bond that adheres together, indicating readiness for use. Please allow approximately 10-15 minutes for this process to complete.
  3. Compact the mixture by pressing it firmly into a circular cookie cutter until it reaches a uniform shape. Gently lift and separate the cookie cutters to extract each individual shape, then reassemble them as needed to utilize every last morsel of paste.
  4. Tightly wrap each delicate mazapán in a layer of tissue paper or wax-coated parchment to preserve its tender texture and prevent breakage.
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Thumbprint Cookies [Vegan, Gluten-Free]
These tender, chewy Thumbprint Cookies are a game-changer for those with dietary restrictions. Made with wholesome ingredients and no animal products or gluten in sight, they’re perfect for snacking on the go. To get started, preheat your oven to 375°F (190°C). In a medium-sized bowl, whisk together 1 cup of vegan butter and 3/4 cup of granulated sugar until light and fluffy. Next, add in 1/2 cup of creamy peanut butter and give it a good stir. Then, mix in 1 egg replacement (such as Ener-G Egg Replacer or flaxseed) and 1 teaspoon of vanilla extract. In a separate bowl, whisk together 1 1/4 cups of gluten-free all-purpose flour, 1/2 cup of rolled oats, and 1/4 teaspoon of salt. Gradually add the dry ingredients to the wet mixture until a dough forms. Scoop tablespoon-sized balls onto a baking sheet lined with parchment paper. Use your thumb or the back of a spoon to make an indentation in each cookie. Fill the hole with a little jam or chocolate chips – your choice! Bake for 12-15 minutes, or until the edges are set and the centers are slightly puffed. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack. Enjoy your delicious vegan, gluten-free Thumbprint Cookies!
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