Summary
| Prep Time | 15 mins |
| Cook Time | 10 mins |
| Total Time | 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 40 g sunflower seeds
- 50 g apricot (s), dried
- 50 g cranberries, dried
- 50 g oatmeal
- 80 g butter, or mararine
- 125 g raw cane suar
- 1 egg (s)
- 100 g flour
- 50 g oat flakes, delicate as flowers
Print Recipe
Pin Recipe Instructions
- Lightly roast the sunflower seeds in a pan, let them cool and roughly chop them with the dried apricots. Mix with the dried cranberries and oatmeal.
- Preheat the oven to 175 ° C and cover the baking sheet with parchment paper.
- In the meantime, stir the butter with cane sugar and egg until frothy. Mix the flour with the oat flakes and stir in. Then fold in the oatmeal mixture.
- Place small heaps of dough with two teaspoons on the tray and bake in the middle of the oven at 160 ° C for 10 minutes.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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