Soft sweets to prepare at the last minute with all kinds of fruit, perfect for breakfast, to be enjoyed in purity or with what you like sweet and salty.
As you have now realized I do not like sugary and stuffy desserts, it is my personal taste, these sweets are not particularly sweet, but they also emphasize the appetite note of apricot acidity, and they can also accompany salty foods.
Ingredients for 30 cakes
- 132 g banana (1 peeled banana)
- 60 g quinoa flakes
- 20 g almond cream not sweetened
- 114 g apricots (3 apricots without hazelnut)
- 3 dried apricots
- 1 teaspoon of coconut oil
- 1/4 teaspoon vanilla
- 1 pinch salt
How to prepare the desserts
Peel the banana, cut it into slices, cut into pieces the dried apricots.
Blend the banana, dried apricots, almond cream, cocconut oil, vanilla, salt.
Put all the ingredients in a bowl and add the quinoa flakes, stir well and leave for a few minutes, the whipped ingredients will soak the quinoa flakes softening them.
Wash and cut small apricots into small pieces and add to the dough that will now be soft and well blended.
Pinch the stencils you will use to bake the cakes (I used the coconut oil).
Bake the sweets at 160 ° C for about 18 minutes.
Fully cool the sweets before removing them from the molds.