Slightly crispy cookies externally with the soft heart, frosted, but covered … gluten-free, dairy products, eggs and sweetened only with fruit.

Ingredients for 60 sticks

  • 100 g rice flour
  • 80 g almond flour
  • 15 g golden flax seeds
  • 45 g apple
  • 40 g carrots
  • 15 g cooked beetroot
  • 70 g lemon marmalade (my sweetened with apple juice)
  • 30 ml water
  • 30 ml oil

Ingredients for frosting

  • 60 g cashew cream
  • 35 g lemon marmalade
  • 10 g of coconut oil (or other mild oil)
  • 1 g vanilla (the tip of a teaspoon)
  • a pinch of salt
  • until 15 ml of water (only if serves)

To decorate

  • coconut flakes q.s.

How to prepare the sticks 

Prepare the pan where you bake the sticks by covering it with baking paper.

Wash the carrots and apple (unpeeled).

Chopped fruit and vegetables

Puree apple, carrot, beetroot, lemon marmalade, water and oil.

Chopped linseed with the function pulse.

In a bowl mix well the rice flour with that of almonds and the crushed flax seeds, sometimes the almond flour the form of small lumps and well eliminate them.

Combined with the flour smoothie of fruits and vegetables, mix well with a spoon.

Let rest for about 20 minutes the dough in the bowl covered with plastic wrap.

During rest the flax seeds in contact with the liquid ingredients form the gel that binds the dough making also workable by hand.

The sticks can be prepared by hand or with the help of a pastry bag.

If hand-prepared them make the dough rest in the bowl for 20 minutes, then extracted from mixing balls the size of a walnut, and work on the kitchen floor, giving them the shape of sticks about 7 cm.

If, like me, you decide to use the pastry bag, before making the dough rest insert it in the pastry bag with the aid of a spoon, let rest for 20 minutes, then formed the sticks directly on the baking sheet.

decoratore-tasca-da-pasticciereNow there are also all measure decorators (like mine) that can replace the pastry pockets, I must say that in some cases are really useful and very practical to clean.


For those who had never used a pastry bag (now disposable ones are found in every supermarket) I recommend a few tips to fill it with the mixture.

In this case it is used without the spout.

In order not to dirty the high pocket edges pastry, overturned about a quarter of the bag over the hand, or by putting the bag in a pitcher or a graduated container , as I do.

Fill the pastry bag with the help of a spoon until the edge of the container, the upper bag should be closed and the dough should not go out. 

Cut the tip of the pastry bag after filling.

Cook the sticks in the oven for 12 minutes at 180 ° C.

Let cool then dip the sticks in the icing and finally in coconut flakes.

How to prepare the glaze

Blend all the ingredients of the glaze, except water.

After blending all the glaze ingredients controlled density and add water if necessary, everything depends on the density of the jam.

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