177kcal
8g
2g
4g
1g
6g
28g
370mg
- 200g / 7.05oz Type 630 Spelt flour
- 2 tsp Cream of tartar baking powder
- 0.5 tsp Ceylon cinnamon
- 1 pinch ground Vanilla
- 1 Egg
- 30ml / 1.01fl oz Rapeseed oil
- 50ml / 1.69fl oz Milk
- 2 tbsp Natural yogurt
- 2 tbsp Apple puree
- 2 Apple
1. Preheat the oven to 180°C (356°F).
2. Mix 200g / 7.05oz Spelt flour Type 630, 2 tsp Cream of tartar baking powder, 0.5 tsp Ceylon cinnamon, and 1 pinch ground Vanilla.
3. In a separate bowl, mix 1 Egg, 30ml / 1.01fl oz Rapeseed oil, 50ml / 1.69fl oz Milk, 2 tbsp Natural yogurt, and 2 tbsp Apple puree.
4. Peel and core 2 Apples, then finely grate them and fold into the yogurt mixture.
5. Combine the flour mixture with the liquid mixture to form a dough.
6. Place spoonfuls of the dough onto a baking sheet lined with parchment paper.
7. Bake for 25-30 minutes until golden brown.
9% of RDI
21% of RDI
2% of RDI
0% of RDI
0% of RDI
21% of RDI
19% of RDI
These snacks can be stored in an airtight container in the refrigerator for up to 3 days. Suitable for babies.
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