Peel and dice your apples. Then put them in a saucepan and melt them over medium heat with a bit of water.
Cut into small pieces the blueberry fruit sticks, and add the blueberries and the cutted fruit sticks to the applesauce.
In the meantime, in a bowl., mix your different flours, oatmeal, coconut sugar, flax seeds, cinnamon and a pinch of salt.
In a small container, melt the coconut oil in the microwave or over low heat.
Stir in the coconut oil, almond butter and maple syrup, then break up the dough until it becomes even.
If the preparation is a little too dry, do not hesitate to add a few drops of N.A! vegetable drink or coconut oil.
In an oiled glass mould, spread your fruit puree. Sprinkle over your cookie mixture.
Bake for 20min in a preheated oven at 180°C, until the biscuit becomes golden and slightly crispy.
Let it cool down or enjoy it while it's still hot!
Our gluten-free flour mixture
45g of wholemeal rice flour
30g of almond flour
15g of tapioca starch
75g of oat flakes
A handful of flax seeds
40g of coconut oil
30g of coconut sugar
30ml of maple sirup
20g of toasted almond puree
4 apples, preferably golden apples
1 pack of N.A! Blueberry Fruit Sticks
1 teaspoon of cinnamon
1 pinch of salt
A few drops of vegetable drink [N.A!]