Mini chef
Utensils
Apron
baking paper
Baking tray
Bowl
Oven mitts
Paring knife
Rubber spatula
Tablespoon
Teaspoon
Timer
small bowl
Cutting board
Kitchen scales
Cooling rack
Cutter
Ingredients
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
How it's done
The kids can help at the marked areas .
Cookie dough
Break the banana into pieces, blitz with the dates and almond butter until smooth. Transfer the mixture to a bowl.
Roughly chop the apricots, apples and almonds. Mix the almonds, oats, baking powder and salt, stir into the mixture along with the apricots and apples. Cover and chill for approx. 15 mins.
Divide the mixture into 20 portions, shape into balls with wet hands, place on a baking tray lined with baking paper, flatten.
To bake
Approx. 20 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly on the tray, transfer to a cooling rack and leave to cool completely.
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