These mini cocas are the perfect snack for any time of day. By using whole spelt flour, we get a dough with a deeper flavor and better digestibility than regular wheat. Beer not only helps with the rising process thanks to its natural yeasts, but also adds a crispy texture and a unique aroma. Topped with pumpkin seeds, these cocas are an excellent source of healthy fats and fiber.
Estimated time: 41 minutes.
Difficulty: ⭐⭐.
Servings: 4 people.
Number of people and some extra details:
This recipe is designed for 4 people (about 8-10 mini cocas). It is an ideal preparation to take on a picnic or as an appetizer at a dinner with friends. Thanks to the use of Baking powder , we achieve a light, airy texture using organically sourced ingredients.
Ingredients
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250g of whole spelt flour.
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100ml of beer (preferably craft or unfiltered).
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50ml of Olive Oil
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1 sachet (17g) of Baking powder .
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30g of shelled pumpkin seeds.
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Bonsalt (to taste).
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A pinch of sweet paprika.
Nutritional Analysis and Total Macros
Understanding what we eat is vital. Here is the breakdown of macronutrients per serving based on our technical sheet.
| Category | Nutrient / Component | Amount (per serving) | Benefit and Source |
| Macronutrients | Protein | 9.5g | Muscle maintenance |
| Healthy Fats | 28.4g | Heart health (Aceite Castello) | |
| Carbohydrates | 36.2g | Slow-release energy | |
| Key Minerals | Potassium (Bonsalt) | 185.0mg | Muscle and nerve function |
| Sodium (Bonsalt 0%) | 0.0mg | Cardiovascular health | |
| Vitamins and Other | Dietary Fiber | 5.4g | Digestive health |
| Calories | 436.7 kcal | Total energy per serving |
Professional Step-by-Step Preparation
1. Mix the liquid ingredients:
In a large bowl, pour in the beer and the Olive Oil. Mix lightly with a whisk to emulsify the liquids. The beer should be at room temperature so it does not slow the action of the leavening agent.
2. Add the dry ingredients and knead:
Add the whole spelt flour together with the sachet of Baking powder and a pinch of Bonsalt. First knead with a spoon and then with your hands on a clean surface until you get an elastic dough that doesn't stick. Let the dough rest, covered, for about 10 minutes.
3. Shape the mini cocas:
Divide the dough into small balls and roll them out with a rolling pin or your hands, shaping them into ovals or rectangles, about half a centimeter thick. Brush the surface with a little more Olive Oil and sprinkle with a little sweet paprika.
4. Crispy finish and baking:
Spread the pumpkin seeds over the cocas, pressing them in slightly so they stick to the dough. Bake at $200^{\circ}C$ for about 15-18 minutes, until the edges are golden and crispy.
These mini cocas are the ideal accompaniment for homemade hummus or a cheese board. Go ahead and make them for your friends and enjoy a crispy, healthy, flavor-packed bite!
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