Apricot and coconut energy biscuits

Apricot and coconut energy biscuits

30 Min. Active
30 Min. Total
52 kcal per piece
vegan, lactose-free, gluten-free
Nutritional value / piece: Fat: 3 g, Carbohydrate: 2 g, Protein: 1 g

Master chef

Three-star recipes are for master chefs who stand with a little help at the stove and in front of the oven.

Utensils

  • Apron
  • Baking paper
  • Bowl
  • Lemon grater
  • Lemon squeezer
  • Pan
  • Paring knife
  • Rolling pin
  • Tablespoon
  • Wooden rolling pin guides
  • Cutting board
  • Kitchen scales
  • Cutter

Ingredients

35 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Oil

2 tbsp coconut oil

Mixture

100 g dried apricots (sweet)
50 g dried mangoes
150 g almonds
1 tbsp water
1 pinch salt
1 organic lime

To shape

50 g coconut flakes

How it's done

The kids can help at the marked areas .

Oil

2 tbsp coconut oil

Melt the oil in a small pan, pour into a bowl, allow to cool slightly.

Mixture

100 g dried apricots (sweet)
50 g dried mangoes
150 g almonds
1 tbsp water
1 pinch salt
1 organic lime

Roughly chop the apricots and mangoes, place in a food processor along with the almonds and water, season with salt.Grate in the lime zest, squeeze in 2 tbsp of lime juice, add the coconut oil, mix until smooth, compact and malleable.

To shape

50 g coconut flakes

In batches, roll out the biscuit dough to 1 cm thick between two sheets of baking paper, sprinkle both sides with coconut flakes. Cut the dough into diamonds.

Good to know
Shelf life: Keep in an airtight tin for up to 2 weeks.
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