Fast can make something delicious with random ingredients: one of the skills that you gather if you more often vegan eats, and info. You learn so many new things in terms of cooking. Ingredients you didn't know. Ways to cooking, baking or roasting of which you did not know that that could. And new taste combinations and applications.
As conceived and I made these cookies last week with apricot filling, from fairly random ingredients and recent discoveries. Well, because I had purchased and wanted to make something with apricot almond flour. I used applesauce instead of butter, it shows in fruity and sweet recipes very well. One of those discoveries. You have no sugar needed. Certainly not with these fresh apricot filling alias in one minute made jams.
The were delicious not to sweet mini-tarts to warm to tea to eat or take with you. The cookie dough itself is almost kind of taste, making them ultimately taste like a warm scone with fresh apricot jam. Sounds more than good, right?
What do you need?
- 75 grams flour
- 75 grams almond flour (you can not find, please ordinary flour and two spoons extra coconut)
- 3 tablespoons ground coconut
- 3 tablespoons of applesauce (without sugar, like those between them in your supermarket)
- 3 tablespoons almond milk (soy milk, or replaced by extra applesauce can also)
- Teaspoon baking powder
- pinch of salt
For the filling:
- 8 apricots (dried, for example at Aldi for sale. If you can't find it, then take the completely dried and soak them in hot water for 10 min)
- 2 tablespoons applesauce
- Make the filling by the apricots and applesauce to puree with a hand blender. You can also create, and more of it as jam on bread eating. It's fine to keep a few days in a clean jam jar.
- Please make the dough. Mix flour, almond flour, coconut, baking powder and pinch of salt in a bowl. Add the Apple sauce and almond milk and stir well together (with a fork or mixer with dough hooks) to a firm, slightly sticky dough. It remains after a time kneading yet to dry, then add some more applesauce, but don't be too fast: it takes a while before it is coherent and all flour is absorbed.
- Bestuif a sheet of baking paper with flour. Put the bulb part on it, also bestuif with some flour and roll or pressure to a lap of approximately 2 mm thick. Find a not too large lemonade glass and pressure this rounds from the dough. About 16-18 PCs. Probably you need to roll out the remnants in between again.
- Put on half of the buttons a teaspoon of filling. Rack another round of what out and put it carefully on the filling. Press the edges close, please pay attention that there is no gap presses and that cookie stuffing all the way closed.
Bake 20 min on 180 degrees until lightly brown colors. Hot they are obviously the best. Watch out for the hot-tomato effect if you are in the warm stuffing bites.