GLUTEN- FREE | DAIRY-FREE | VEGAN | SOYA-FREE
Makes 18 good sized cookies
These apricot bay leaf cookies are perfect for times when you’ve had enough of the usual flavours. Unlike chocolate which can be overpowering and sickly (yes, you can have too much chocolate!) these have a lighter, more fragrant flavour and are wonderful at the end of hard day’s work.
Gluten-free and dairy-free, they’ll be a hit with any guest and the unusual bay leaf will take your baking to a whole new level. There’s also no refined sugar which makes them a lot more healthy than buying them off the shelf.
- 150g gluten-free oats
- 90g buckwheat flour
- 20g buckwheat groats
- 1tsp bicarbonate soda
- 1tsp Himalayan salt
- 3 Schwartz bay leaves
- 250g almond butter
- 100g Tahini
- 100ml maple syrup
- 50ml rice malt syrup
- 90ml extra virgin olive oil
- 100g unsulphured dried apricots finely chopped
- Preheat oven to 180’C and line two baking sheets with baking paper.
- Grind the oats with the bay leaves until it forms a fine mixture and mix into the buckwheat flour with the groats, bicarbonate of soda and salt.
- Heat the wet ingredients (oil, syrups and nut butter) over a low heat in a pan until warm and mix well into the dry ingredients. Add the apricots to make a chunky paste.
- Form into even sized balls, place on parchment and gently squash with the back of a spoon.
- Bake for 10 minutes until lightly firm. Cool for 5 minutes before transferring to a wire rack.
- When cool, enjoy!
If you don’t eat them all in one go, store them in an airtight box for up to a week. But we doubt they’ll last that long…
Sponsored recipe produced in collaboration with Schwartz herbs.
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