Breakfast cookies

Details

15 min

12-14 min

vegan

Wilhelm Studio

Ingredients

150 g Rapunzel Basic muesli
30 g Rapunzel Almonds roasted, ground
60 g Rapunzel Sunflower kernels
30 g Rapunzel Pumpkin kernels roasted
30 g Rapunzel Almond sticks
30 g Rapunzel Sesame not hulled
3 tbp Chia seeds
30 g Rapunzel Cranberries
1 tsp cinnamon
¼ tsp salt
120 ml Rapunzel Coconut blossom syrup
or Rapunzel Maple syrup grade A
75 g Rapunzel White tahini
or Rapunzel almond butter
½ tsp Rapunzel Bourbon vanilla powder
1 tbp Apple puree

Details

15 min

12-14 min

vegan

Wilhelm Studio

Method

Preheat the oven to 175 ° C and line a baking sheet with parchment paper. Mix all dry ingredients in a bowl. Add all wet ingredients (coconut blossom syrup, tahini and apple puree) to the dry ingredients and mix everything together well. Take the batter out of the bowl with a tablespoon, shape the biscuits and place on the baking sheet. Bake cookies for 12-14 minutes at 175 ° C.