1.5 large apples peeled and grated
1 tablespoon of lemon juice
120 grams of unsulphurized dried apricots
90 milliliters of oat milk, alternatively cow, almond or rice milk
90 milliliters of coconut oil or rapeseed oil, I use a 1: 1 mixture
270 grams of whole wheat flour or whole spelled
180 grams of 5 grain mix alternatively only oatmeal
1 pinch of salt
Drizzle the grated apples with the lemon juice. Chop the apricots very finely and add them. Preheat the oven to 180 degrees top and bottom heat.
Mix milk and oil. Put the flour, flakes, salt and possibly spices in a bowl. Stir in the fruit and the milk-oil mixture quickly (this can also be done with a simple spatula). The dough should be rather moist. If it is extremely wet, you can add a spoonful of flour.
Form small balls with your hands, place them on a baking sheet covered with baking paper and flatten the balls into biscuits. The thinner the dough, the crispier the cookies. Bake cookies for about 20 minutes. They tend to stay soft.