- 1 ¼ cup rolled oats
- ¼ cup quinoa flakes
- ¼ cup almond flakes
- 2 tbsp flax seeds
- ½ tsp ceylon cinnamon
- ½ tsp vanilla powder
- 5 dried organic apricots, cut to raisin size chuncks
- ¼ cup maple syrup
- 4 tbsp coconut oil, melted
- Coconut yogurt or natural yogurt of your choice
- sliced apricots
- raspberries
- pistachios, crushed
Preheat the oven to 180 C / 350 F degrees. Measure the rolled oats, quinoa flakes, almond flakes, flax seeds, cinnamon and vanilla into a blender and blend until crust. Add the dried apricots (as very tiny chuncks) syrup and oil and blend until moldable dough. Cover a baking tray with a parchment paper and form 5 cookies out of the dough. Press the center of the cookies a bit lower with your finger so that the fillings that you use later will stay on their place better. Cook for about 15 minutes, until nice and golden. Take out of the oven and let cool. Spoon on some yogurt and mashed fruit or berries, top with apricot slices, raspberries and pistachios. Serve right away and enjoy!
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