Here is an express recipe, perfect for an improvised afternoon snack : 10 minutes to cook, 30 to bake, a little 10 more to cool down and you are good to enjoy your spongy fruits cookies.

For about fifteen of them, you need :



  • 2 apples
  • 0,13lb of brown rice flour
  • 3 tbsp. of of olive oil
  • a pinch of salt
  • 2 handful of raisins
  • 2 handful of crystallized ginger
  • pumpkin seeds and linseeds



  1. Preheat the oven to 356°F.
  2. Wash and cut the apples, place them in a salad bowl and use a hand blender to make a purée of them.
  3. Add the flour, the salt, the olive oil and mix. Reserve two tablespoons of it; you will use it to cover the raisins before putting the biscuits in the oven and avoid them to burn.
  4. Cut the ginger into bites, add it to the batter along with the raisins and the seeds and mix with a wooden spoon.
  5. On the baking tray covered with baking paper, place one tablespoon of batter and repeat the operation. Those biscuits do not spread so 0.4in between them will do.
  6. Cover the raisins with the rest of the batter and put in the oven at 356F° for about 30 minutes.

When the cookies begin to glaze, they are cooked.

Let them cool down before you put them on a plate or directly in a lunch box to enjoy them outside after a walk or between two swimmings.

⋅ Variant ⋅

Add dark chocolate bites or dry figs (or both) to this recipe, replace the raisins and ginger by cranberries and crushed almonds, candied quinces and pistachios…


# , , ,