Details
15 min
12-14 min
vegan
Method
Preheat the oven to 175 ° C and line a baking sheet with parchment paper. Mix all dry ingredients in a bowl. Add all wet ingredients (coconut blossom syrup, tahini and apple puree) to the dry ingredients and mix everything together well. Take the batter out of the bowl with a tablespoon, shape the biscuits and place on the baking sheet. Bake cookies for 12-14 minutes at 175 ° C.
Ingredients
- 150 g Rapunzel Basic muesli
- 30 g Rapunzel Almonds roasted, ground
- 60 g Rapunzel Sunflower kernels
- 30 g Rapunzel Pumpkin kernels roasted
- 30 g Rapunzel Almond sticks
- 30 g Rapunzel Sesame not hulled
- 3 tbp Chia seeds
- 30 g Rapunzel Cranberries
- 1 tsp cinnamon
- ¼ tsp salt
- 120 ml Rapunzel Coconut blossom syrup
or Rapunzel Maple syrup grade A - 75 g Rapunzel White tahini
or Rapunzel almond butter - ½ tsp Rapunzel Bourbon vanilla powder
- 1 tbp Apple puree
