Ingredients
For the dough (makes 15 cookies)
- 1 Val Venosta "Golden" apple ripe
- 100 g all purpose flour
- 100 g oats
- 60 g seed mix sesame, sunflower, flax
- 50 g coconut oil
- 40 g brown sugar
- a pinch of salt
For the topping
- 50 g white chocolate, melted
- 50 g pistachios
- 10 dried rose petals for herbal tea
- 5 apple chips
- 1 tsp Himalayan salt
Instructions
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Pre-heat the fanned oven (160°C).
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Puree the apple (peeled and cored) with a immersion mixer.
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In a medium bowl, mix the pureed apple with the rest of ingredients, then put the dough between two parchment papers and roll it into a 1-mm-thick round.
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Remove the top piece of the parchment paper and transfer the dough into a baking sheet.
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Using a knife cut the dough into 15 rectangles (once baked, it will be easier to separate one piece from another).
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Bake for 15 minutes at 160°C, then for 20 minutes more at 140°C or until evenly golden-brown and crispy. If the edges brown too quickly cover them with aluminum foil.
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Let the cookies cool down, then separate them.
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Grind the pistachios together with the apple chips, the pink salt and the dried petals.
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Using a butter knife, spread the melted chocolate on the cookies’ surface and sprinkle with the grinded mix.
Notes
Serve cold, with yogurt, honey and more apple chips. Perfect for breakfast or a coffee break.
This recipe is a collaboration with Mela Val Venosta
