APRICOT BISCUITS

Fresh, nuts and dried fruit to create soft biscuits…I have used apricots, but for this recipe you can use any type of fruit, even the waste produced by the extractor / centrifuge, precious resources rich in vitamins and minerals to always be used to avoid unnecessary waste.

Apricot biscuits

    • 185 g fresh apricots
    • 45 g dried apricots
    • 70 g banana
    • 1 egg or natural thickeners for the Vegan version***
    • 90 g 100% almond cream with
    • 135 g coconut flour
  • a pinch of Bourbon Vanilla powder
  • a pinch of salt

How to prepare cookies

Soften the dried apricots in water for a few minutes, drain and cut them into small pieces (do not throw soaking water can be useful for sweetening smoothies or smoothies).

Wash, dry, divide the fresh apricots in half; remove them from the core and cut them roughly.

Cut the banana into slices.

Put the softened apricots, the fresh ones cut into pieces and the banana in a blender jug, whisk to create a puree and pour everything into a pan and cook over low heat for 3 minutes; let it cool.

In a bowl mix the almond cream, the egg or the natural thickener you prefer and the fruit puree; gradually add the almond flour and the salt, mix first with a spoon then with your hands, it is a very soft dough that mixes easily.

As for a classic shortcrust pastry, press the dough with your hands to form a rectangular loaf, wrap it in cling film and leave it to rest in the fridge for 30 minutes(if you are in a hurry you can skip this step, it is not essential, but it helps to spread the dough better and to create cookies with a more precise cut).

After resting in the refrigerator, roll out the dough, between two sheets of parchment paper, to a thickness of 6 millimeters and cut the biscuits with the help of a knife or a biscuit cutter.

Arrange the cookies on a baking tray lined with parchment paper and bake in a preheated oven at 180 ° C for 15 minutes (remember each oven is unique, always check the cooking).

Note

***  For the dough you can use the natural thickener you prefer  (chia seeds with flax seeds, psyllium, guar gum) . Here find my post dedicated to natural thickeners.

The recipe egg can be replaced with:

  • 1 tablespoon of flaxseed blended with 45 ml (3 tablespoons) of water and left to rest for about 15 minutes forms a gel
  • 1 tablespoon of chia seeds blended with 60 ml (4 tablespoons) of water and let stand for 15 minutes
  • 1 g of agar agar, or guar gum or tara gum to mix with flour.

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