Applesauce and oat flakes

Ingredients for 1 servings:

• 700 g applesauce
• 300 g oat flakes or oat flour
• 200 g hazelnuts, ground
• 1 fig(s), dried
• 5 dates, dried
• 150 g sugar
• 3 tbsp raisins
• 5 tbsp rum
• n. B. Cinnamon powder
• e.g. gingerbread spice

Instructions

Working time approx. 10 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 40 minutes; Total time approx. 12 hours 50 minutes

makes about 10 pieces

Soak the raisins in rum overnight. On baking day, preheat the oven to 180°C (top/bottom heat). Blend half of the raisins with the dates, the fig, and 100g of applesauce and place in a large bowl. Grind the oats and add the oat flour to the bowl. Add the remaining applesauce, the remaining raisins (including the rum), the nuts, and the sugar and mix well, ideally using the dough hook on a hand mixer. Season with cinnamon and gingerbread spice and mix again. Using spoons, shape the dough into small discs on a baking sheet lined with baking paper, using a round cookie cutter if necessary. Bake the cookies for 20 minutes, then remove the sheet and carefully turn the cookies over using a spatula. Bake for another 20 minutes. Alternatively, as with making granola bars, the dough can be spread out completely on the baking sheet. After the first 20 minutes, cut it into diamonds or squares and then flip it. Flipping it requires some skill and a second baking sheet, however. It’s recommended to check the consistency regularly toward the end of the baking time. These cookies are inspired by granola bars and have a sticky texture if baked for a shorter time, like a fruit slice. They become hard but crispy if baked for longer. If you’re looking for fluffy cookies, these are not the right choice. I like the sticky texture; they taste very fruity. You can also omit the sugar completely and achieve sweetness with sweetener, honey, or even more dates. Then they would be “clean.”