These no-bake gluten-free cookies require only 4 ingredients and can be thrown together very quickly. No-brainer recipe!
About the ingredients:
– Kasha is husked and roasted buckwheat. Normally, it’s supposed to be cooked with water (like rice), but in this recipe, it’s used uncooked. Extremely crunchy!
– Apple butter doesn’t contain any butter: it’s just a concentrated form of apple sauce produced by long, slow cooking of apples to a point where the sugar in the apples caramelizes. It can be replaced by another product with a similar thick consistency (a low-sugar jam or a thick honey).
In a small saucepan, combine almond butter and apple butter. Gently heat up to slightly liquefy the mixture.
Remove from the heat and add kasha and puffed quinoa. Immediately pour into small silicone molds. Press down the mixture and let cool. Put in the fridge for the cookies to firm up a bit more.
The cookies are ready when they’re easy to unmold.
Nutrition facts per cookie: 130 kcal, 2.8 g protein, 15.7 g carbs, 5.2 g sugar, 6.3 g fat, 1.2 g fiber.