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Nut-free cookies sweetened with dates and apple purée: puffed quinoa, oats, dates and apple purée make a soft little treat for the whole family. A tablespoon of Vinberg Verjus fruity mild adds a delicate, fruity acidity to the dough and shows that verjus belongs in baking too. The recipe is by @lexi_histamingesund and is low-histamine by design.
Quinoa date cookies with apple purée and verjus
Lightly crisp outside, soft inside: cookies made from puffed quinoa, oats, dates and apple purée, with a delicate acidity from Vinberg Verjus fruity mild. Completely nut-free.
Ingredients
- 40 g puffed quinoa
- 8 dates
- 100 g apple purée
- 60 g rolled oats
- 2 tsp coconut oil or butter
- 1 tbsp Vinberg Verjus fruity mild
- cinnamon optional
Instructions
- Preheat the oven to 175 °C (conventional). Purée the dates finely or chop them very small and mix with the apple purée.
- Add the oats and puffed quinoa, then stir in the coconut oil or butter and 1 tbsp Verjus fruity mild. Add cinnamon to taste.
- Leave the mixture to soak for about 5 minutes. Shape small, flat cookies and place them on a baking tray lined with baking paper.
- Bake for about 12–15 minutes, then leave to cool completely.
Notes
The sweetness comes from dates and apple purée. Made with coconut oil instead of butter, the cookies are vegan. They firm up a little more as they cool. How well individual ingredients are tolerated varies from person to person.
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