gluten-free | vegan | sugar-free
Recipe by:Johanna from www.glutenfreierezeptwelt.de
Ingredients for the cookies
Makes approx. 23 pieces
- 100g dates without stone
- 50g Ruut manioc flour
- 80g fine, gluten-free rolled oats
- 20g coconut flour
- 1 tsp ground psyllium husks
- 60g ground almonds
- 40g ground cashew nuts (or almonds)
- 1 large pinch of salt
- 1 ripe banana (approx. 100g peeled)
- 1 tbsp apple puree (approx. 60g)
- 1 tsp almond paste
- 1 tsp solid coconut oil
Preparation of the breakfast biscuits
Tip :) Only use kitchen scales for our recipes and for weighing the flour.
- Pour boiling water over the dates and leave to soak for approx. 10 minutes.
- Mix the manioc flour, rolled oats, coconut flour, ground nuts and salt in a separate bowl.
- Drain the water from the dates and puree together with the banana, apple puree, almond paste and coconut oil.
- Add the dry ingredients and knead into a dough with your hands. Leave the dough to stand briefly so that the oat flakes can swell a little.
- Shape the dough into approx. 23 balls, place on a baking tray lined with baking paper and flatten slightly. Bake the cookies in a preheated oven at 180 degrees, top and bottom heat, for approx. 20 minutes.
- Leave to cool on a wire rack and enjoy.
Tip:
- The cookies tend to be softer, so not crispy.
- They taste wonderful in the afternoon as a little energy boost or also for breakfast - for example, if you need something quick.
- You can easily store them in an airtight container for 4-5 days.
