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all recipes
Breakfast
Breakfast cookies
Details
15 min
12-14 min
vegan
print
Wilhelm Studio
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
Details
15 min
12-14 min
vegan
print
Wilhelm Studio
Breakfast cookies
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.
Breakfast cookies
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
Details
15 min
12-14 min
vegan
print
Wilhelm Studio
Breakfast cookies
Rapunzel Products
Basic muesli
Sunflower kernels
Pumpkin kernels roasted
Almond sticks
Cranberries
Sesame not hulled HAND IN HAND
Almonds roasted, ground
Coconut blossom syrup
White tahini (sesame butter)
Bourbon vanilla powder HAND IN HAND
Maple syrup grade A
Almond butter
HAND IN HAND
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