60 min
Vegetarian Suitable for vegetarians
Temperature: Room temperature
Additional culinary preparation: Sweet
Allergens:
Eggs
Eggs
Gluten
Gluten
Nuts
Nuts
Traces of sesame
Traces of sesame
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
Date 0.024 kg
Almond sprinkles 0.017 kg
Eggs 0.222 ud
Oatmeal flavor 0.011 kg
Ground cinnamon 0.111 g
Table salt 0.111 g
Oat flakes 0.022 kg
Aceite de coco 6.667 g
Elaboration
  • Preheat the oven to 180 ºC.
  • Remove the stone from the dates and add a little water so that when they are blended, a creamy texture is achieved. Set aside.
  • Toast the almond.
  • In a bowl mix the coconut oil, the blended dates and the egg. Beat. Then add the oat flour, salt and cinnamon. Continue beating until the mixture is smooth.
  • Fold in the oat flakes and the cashews.
  • Cool the dough slightly to make it easier to shape.
  • Divide the dough into 15 g portions. Roll out and flatten slightly with the back of a spoon or the palm of your hand.
  • Bake at 180°C for about 12 minutes until golden brown.
  • Leave the cookies to cool on a wire rack and store in a cool dry place.
Nutritional information (1 portion)
Fiber 1.51 g
Saturates 0.31 g
Monounsaturated fatty acids 1.48 g
Polyunsaturated fatty acids 0.54 g
Cholesterol 10.21 mg
Calcium 16.59 mg
Iron 0.54 mg
Zinc 0.25 mg
Vitamin A 5.34 ug
Vitamin C 0.01 g
Folic acid 7.57 ug
Salt (Sodium) 163.99 mg
Sugars 3.06 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.