Buckwheat Flour Apple Cookies (vegan, low histamine) / Keksići od heljdinog brašna sa jabukama (veganski, niskohistaminski)

For all you folks on a low histamine diet, deserts are probably only a distant memory. Well, here come the cookies that actually taste quite good and are super easy to make. I used a silicone mini muffin tray to keep the cookies in place and ensure an easier clean-up, but you can definitely just dump them on a parchment lined baking tray.

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INGREDIENTS:

(Yields 11 small cookies / 0.12 EUR per cookie / 1.35 EUR for all)

1 large apple, peeled and grated (0.20 EUR)

3 tbsp coconut oil, melted (0.40 EUR)

Pinch of salt (0.01 EUR)

2 tbsp honey (0.27 EUR)

3/4 cup buckwheat flour (0.40 EUR)

2 tbsp shredded coconut (0.07 EUR)

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METHOD:

Preheat oven to 180°C. In a bowl, mix together grated apple, coconut oil, salt and honey. Add in buckwheat flour and stir until uniform. If the mixture appears too thick, feel free to add in a tablespoon of water. Divide the cookie dough between muffin cups, or space out on a parchment lined baking sheet and sprinkle with shredded coconut. Bake for 15-20 minutes, until slightly golden on top.

I can’t tell you how long the cookies will last, because we ate them all right away. 😀

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Za sve vas koji ste na niskohistaminskoj dijeti, deserti su vjerojatno samo stvar daleke prošlosti. E pa imam za vas recept za keksiće koji su fini i super jednostavni za napraviti. Ja sam upotrijebila silikonski kalup za mini mafine kako bi keksići ostali na mjestu i čišćenje bilo brzo, ali naravno da ih možete peći na protvanu obloženom masnim papirom.

SASTOJCI:

(Za 11 malih keksića / 0,91 kn po keksu / 10,01 kn za sve)

1 velika jabuka, oguljena i naribana (1,50 kn)

3 žlice rastopljenog kokosovog ulja (3,00 kn)

Prstohvat soli (0,01 kn)

2 žlice meda (2,00 kn)

3/4 šalice heljdinog brašna (3,00 kn)

2 žlice ribanog kokosa (0,50 kn)

PRIPREMA:

Zagrijte pećnicu na 180°C. U zdjeli pomiješajte ribanu jabuku, kokosovo ulje, sol i med. Dodajte heljdino brašno i miješajte da sve bude jednolično. Ako vam se smjesa čini pregustom, slobodno dodajte žlicu vode. Podijelite smjesu za kekse među posudicama za mafine, ili ju raširite po protvanu obloženom papirom za pečenje, a keksiće posipajte ribanim kokosom. Pecite 15-20 minuta, dok keksići ne budu zlatno-žuti.

Rado bi vam rekla koliko dugo keksići mogu stajati, ali problem je u tome što smo sve odmah slistili. 😀

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Buckwheat Flour Apple Cookies (vegan, low histamine) / Keksići od heljdinog brašna sa jabukama (veganski, niskohistaminski)

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