Are you ready for a Greek vegan kourabiedes recipe??? Yes, that's right… Vegan kourabiedes!
They are super easy, quick and so tasty!
But first let's see where the delicious kourabiedes came from…
Kourabiedes are of oriental origin, with the predominant one being that of Persia in the 7th century, but also of Lebanon, and their name in Persian ("qurabiye") means cookies made of flour, butter and powdered sugar. When Asia Minor refugees from Karvali in Cappadocia created Nea Karvali in Kavala in 1924, they "brought" with them the traditional Asia Minor recipe for kourabiedes. Thus, today in Greece the most famous traditional kourabiedes are those of Nea Karvali.
Kourabiedes are now widespread, mainly in Greece, Turkey and generally in the Balkan countries.
Their characteristic, regarding their appearance, is powdered sugar. But because processed sugar, and therefore powdered sugar, is usually not vegan, you can use stevia powdered sugar. Another positive thing about stevia is that its glycemic index is less than 1. And because in the mixture of our vegan kourabiedes we use coconut sugar, which, in addition to nutrients, also has a lower glycemic index than the conventional processed sugar, these kourabiedes can also be enjoyed by diabetics.
So let's see how we can make these amazing vegan Greek kourabiedes this Christmas!
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Amazing vegan Greek kourabiedes with vegan butter and almonds
- ¾ cup almonds
- 1 cup vegan butter or margarine
- ¼ cup coconut sugar
- 3¼ cups all-purpose flour
- ½ tsp baking powder
- 1 tsp vanilla (extract or powder)
- 1 Tbsp cognac
- stevia powdered sugar (for sprinkling)
- Preheat oven to 160°C/320°F and roast the almonds for about 10 minutes. Take them out and let them cool. Then break them into small or large pieces, depending on how you prefer them.
- While the almonds are in the oven, mix the vegan butter with the coconut sugar in a mixer (stand or hand) for 5-10 minutes on high speed.
- Next, slowly add the flour, baking powder and vanilla and beat for another 5 minutes. If necessary, reduce the mixer speed.
- Finally, add the cognac and the almonds and knead to incorporate them well into the mixture.
- Line a large baking pan with some parchment paper. Shape the kourabiedes in the size and shape you want and put them in the baking pan. Bake in a preheated oven at 180°C/356°F for 20-30 minutes or until lightly browned.
- Allow them to cool completely, and then sift with stevia powdered sugar.