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4 people
20-30min
20min
Easy
Preparation
Step 1
Peel and dice your apples. Then put them in a saucepan and melt them over medium heat with a bit of water.
Step 2
Cut into small pieces the blueberry fruit sticks, and add the blueberries and the cutted fruit sticks to the applesauce.
Step 3
In the meantime, in a bowl., mix your different flours, oatmeal, coconut sugar, flax seeds, cinnamon and a pinch of salt.
Step 4
In a small container, melt the coconut oil in the microwave or over low heat.
Step 5
Stir in the coconut oil, almond butter and maple syrup, then break up the dough until it becomes even.
Step 6
If the preparation is a little too dry, do not hesitate to add a few drops of N.A! vegetable drink or coconut oil.
Step 7
In an oiled glass mould, spread your fruit puree. Sprinkle over your cookie mixture.
Step 8
Bake for 20min in a preheated oven at 180°C, until the biscuit becomes golden and slightly crispy.
Let it cool down or enjoy it while it's still hot!
Ingredients
Our gluten-free flour mixture
45g of wholemeal rice flour
30g of almond flour
15g of tapioca starch
75g of oat flakes
A handful of flax seeds
40g of coconut oil
30g of coconut sugar
30ml of maple sirup
20g of toasted almond puree
4 apples, preferably golden apples
120g blueberries
1 pack of N.A! Blueberry Fruit Sticks
1 teaspoon of cinnamon
1 pinch of salt
A few drops of vegetable drink [N.A!]
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