Ingredients:
Baking sheet
Parchment paper
100 g oats
250 g (fresh) dates
For the batter:
50 g soft butter
3 tablespoons maple syrup
2 eggs
50 g hazelnut flour
1 teaspoon baking powder
Preparation:
1. Roast oats at low heat in a pan without oil; pour onto a plate and let cool down. Pit dates and mince into fine pieces.
2. Preheat oven to 180 degrees Celsius (350 F). Line baking sheet with parchment paper.
3. Add butter and maple syrup to a bowl. Blend until smooth using an electric hand mixer. Add eggs, one at a time and mix for 1/2 minute per egg.
4. Mix hazelnut flour with baking powder; add to batter. Lastly, add minced dates, and briefly blend.
5. Using two tablespoons put a walnut sized amount onto parchment paper. Leave some space in between cookies.
6. Bake cookies for about 15-20 minutes at 180 degrees Celsius (350 F).
7. Remove baking sheets from oven, pull cookies and parchment paper off the baking sheet. Let cookies cool down, then store in an airtight box.
Comments:
1. The original recipe uses a blender to purée the dates. I had a hard time with this, so I cut them into small pieces. If you decide to blend then you might have to soak the dates in water to soften them. Or use very fresh and ripe dates.
2. Oats do not contain gluten, so you can make these cookies if you are sensitive to gluten. However, oats and wheat are often processed in the same plant. To avoid issues caused by cross contamination make sure to buy certified gluten free oats.
3. The original recipe bakes these cookies for 30 minutes, but mine would have been burned if I had baked them that long.
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