Apricot and Pumpkin Seed Oat Cookies

Make apricot and pumpkin seed oat cookies, from the first ingredient to the finished dish.

INGREDIENTS | Makes 6 servings
90 g Gluten-free oats (Dry weight. Certified, which is the only thing that separates them from ordinary oats in the numbers.)
60 g (about 7), chopped small Dried apricots
25 g Pumpkin seeds
1 large, about 55 g Egg
2 tsp, about 14 g Maple syrup
A pinch Salt
1 to 2 tbsp Water
Ingredient notes on the recipe page.

METHOD
1. Heat the oven to 180°C and line a tray with baking paper.
2. Beat the egg with the maple syrup and salt, then stir in the oats, apricots and pumpkin seeds. Add a tablespoon of water if the mix will not hold when squeezed.
3. Press into six rounds on the tray. They need firm pressing as there is not much to bind them.
4. Bake for fourteen minutes until the edges are brown and the seeds have toasted. Cool on the tray before lifting; they are fragile warm.

Contains eggs and sulphites.
Bright orange dried apricots are treated with sulphur dioxide. Unsulphured ones are brown and carry no flag.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/apricot-pumpkin-seed-oat-cookies

AI-generated images illustrating the recipe.

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