With food being such a communal experience, I’ve always had a passion for creating recipes that are not only simple and yummy, but that almost anyone could eat, despite whatever intolerance or allergy they had going on. We had a dairy and gluten-free situation to cater to the other day and I wanted to make something with what we had in the pantry, rather than head out and complete my ingredients for a recipe I’d usually make. And so, these simple apricot biscuits (or cookies for my USA friends!) were born. An experiment gone, thankfully, right!
They’re so easy to whip up and bake that you can find out people are coming over in an hour and have a freshly baked batch already cooled by the time they get there. Sounds like a plan, right?
I hope you enjoy them as much as we have. I’ve baked them twice already to double-check that all is good and the recipe is foolproof, so go for it and let me know what you think!
Note: You can mix things up by replacing the apricots with another dried fruit for variety. Dates, Prunes, Dried banana… they all work in here. You can swap pepitas for sunflower seeds, buckwheat kernels or do a mix of all of them as long as you stick to the 150g total for that part of the recipe. If you don’t have a dairy intolerance/allergy and you’re not vegan, you can swap to ghee or butter for the cooking fat. Just keep the same grams in your swap and have a play over time!
Here they are ready for the oven – Enjoy!
Simple Apricot biscuits (gluten free, dairy free, nut free and egg free
- 150 grams dried apricots (you can do a mix of apricots/dates for variation)
- 150 grams pepitas/pumpkin seeds
- 80 grams dessicated coconut (220 preservative FREE!)
- 80 grams coconut oil (you can use butter if preferred)
- 80 grams tapioca or arrowroot flour
- 80 grams rice malt syrup or maple syrup
- 1/2 teaspoon ginger, cinnamon or vanilla bean for added flavour optional
- Preheat the oven to 180C/350F, fan-forced (add 10 degrees if not fan-forced.
- Prepare a baking tray by rubbing olive oil or melted butter or coconut oil over it, and then lightly dusting with whatever flour you have at hand and tapping off the excess - that's your grandma-style non-stick surface ready to go.
- Blend on high your dried apricots and pepitas together until a coarse meal texture. In a thermomix, I do this for 10 seconds on speed 8.
- Add all of your other ingredients and blend for a further 10 seconds to combine well
- Roll a walnut-sized ball into the palm of your hand and flatten between your hands to make your biscuit shape, and place on the baking tray
- Bake for 20 minutes approximately or until the biscuits start to brown and you're done