Apricot and Hazelnut Cookies

by Edward Daniel
Moist squidgy creamy Apricot and toasted Hazelnut Cookies with golden syrup, millet and oats and a dash of coconut milk. 

Lounge with a nice cuppa. And, relish.

Moist squidgy creamy Apricot and toasted Hazelnut Cookies with golden syrup, millet and oats and a dash of coconut milk.

This dish will eliminate any belief that vegan food can’t be super yummy.

Make this:

  • When the kiddies are being boisterous and getting them excited in joining in the fun of making cookie dough will have them yapping as they bite into these little treats
  • When you’ve got the old biddies over for afternoon tea and a natter and some cookies that’ll have them spilling the beans is much needed
  • When you fancy having a lazy brekkie treat before you have a thousand and one errands to start your day

Apricot and Hazelnut Cookies was inspired when playing around in the kitchen with friends visiting from afar and creating a little treat for a picnic and busy day ahead with activities.

I even made a dinky present – ideal for someone you may be dating! Apricots are an excellent source of Vitamin A and carotene.

Apricot and Hazelnut Cookies are vegan and gluten-free.

Love.

Edward x

Moist squidgy creamy Apricot and toasted Hazelnut Cookies with golden syrup, millet and oats and a dash of coconut milk. 
#
Serves: 12 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 100g millet
  • 50g white rice flour
  • 60g tapioca flour
  • 100g golden syrup
  • 100ml coconut milk
  • 25g olive oil
  • 30g oats
  • Pinch of cream of tartar
  • 1/2tsp xanthan gum
  • Pinch of salt
  • 50g apricots, dried, chopped
  • 50g hazelnuts, chopped and toasted

Instructions

  1. Pre-heat the oven to gas mark 180 degrees Celsius or if you have a fan oven 160 degrees Celsius.
  2. In a high-speed processor grind the millet, oats and salt. Transfer to a large mixing bowl.
  3. Add in the rice and tapioca flours, xanthan gum and cream of tartar. Mix well.
  4. Pour in the coconut milk and oil and combine well. Add in the golden syrup.
  5. Chop and dry toast the hazelnuts for a couple of minutes and then add to the dough with the chopped hazelnuts.
  6. Line large baking tray with parchment paper and oil.
  7. Take an ice-cream scoop, and scoop out some dough. Use a knife to sweep away any excess.  Scoop onto the parchment paper. Repeat until your tray is full but make sure there is sufficient space to permit the cookies to spread out as they bake.
  8. Bake in the oven for 10 minutes.
  9. Remove the trays from the oven and allow the cookies to cool down before serving.
  10. Store in a sealed container.

 

 

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1 comment

Move Eat Create 6 September 2013 - 13:23

This combination of flavors is right up my ally! I am a HUGE fan of both hazelnuts and apricots, so this is a must try!

Reply

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