Sweet greetings from the Christmas bakery

Ingredients: 

• 6 Stk. Medjool dates mixed with 40ml of water
• 1/2 tsp vanillia powder
• 1 tbsp Gingerbread spice
• 1 tbsp grated apple 
• 50 g soaked dried apricots 
• 2 Stk. soaked dried figs
• 200 g ground hazelnuts 
• 50 g oat flour or ground oat flakes

 

Topping:

• Pistachios or whole almonds to decorate 
• 1/2 bar of dark (vegan) chocolate 

 

Preparation:

Mix all the dry ingredients together. Add one tablespoon of grated apple, then chop the remaining ingredients and mix everything well. Knead the dough firmly until a solid mass forms. Then briefly chill it in a bowl. Next, shape the dough into 2 cm balls and flatten them with your hand until the desired cookie shape is achieved. Then place the cookies on a baking sheet and bake in a preheated oven at 180°C

Melt the chocolate in a water bath and pour it over the cooled cookies. Decorate with almonds or pistachios as desired. Then let the cookies cool completely and enjoy.

 

Ingredients:

• 40 g almond butter
• 2 Stk. Medjool dates mixed with 40 ml of water
• 1/2 tsp vanilia powder
• 1 tsp date or maple syrup
• 50 g oat flour or ground oat flakes
• 50 g ground almonds  
• 70 g raspberries
• 1/2 Chia seeds with a little water

 

Preparation:

For the raspberry jam, crush the raspberries with a fork and mix in the chia seeds with some water. In a separate bowl, combine the ground almonds with the vanilla powder. Then mix all the remaining ingredients, except the jam, until a smooth, firm dough forms. Shape small balls and place them on a baking sheet. Slightly flatten the balls and make a small indentation in the center with your thumb, then fill it with jam. Bake the cookies at 180°C and enjoy the finished cookies either cold or fresh out of the oven.