Gingerbread flapjacks:
These Christmas delicacies don't just taste great for the cold season. You can also enjoy them as a snack in the other months, so wonderfully delicious is their taste!
Ingredients:
200 g Histaminikus Basenmüsli
1/2 TL cinnamon
1/2 TL cardamom
1 knife tip of ground vanilla
1 pinch of salt
50 g of dried apricots (unwrested)
50 g dates (unwerty)
100 g coconut oil (tasteless, room temperature)
50 g of honey
50 g maple syrup
Preparation:
- Preheat the oven to 180 ° C upper and bottom heat and lay out a baking or box shape with baking paper.
- Finely grind 100g histaminic base muesli in the blender. Then mix with the remaining 100g base muesli, cinnamon, cardamom, vanilla and salt in a bowl.
- Finely dice apricots and dates and add to the dry ingredients together with coconut oil, honey and maple syrup.
- First process everything with a spoon, then with your hands into an even mass. Put the mass in the mold and smooth out.
- Bake the flapjacks in the oven for 15-20 minutes until the edges brown slightly. Then take the shape out of the oven, let it cool completely (preferably in the refrigerator) and cut into bars with a sharp, damped knife.