Gluten-free and lactose-free cookies made with crunchy muesli, ripe banana, and crunchy chufa cream. Easy and quick, they do not rise while baking: once cooled, they become crumbly and stable.
Create the binding base: in a bowl, mash the banana with a fork until you obtain a smooth cream.
Add the spoonful of crunchy chufa cream and a pinch of salt, mixing well to combine the fats with the fruit.
Add the muesli to the bowl.
Mix with a spoon until all the flakes and pieces of dried fruit are well coated in the banana and chufa mixture.
Shape the cookies: take spoonfuls of dough, place them on a baking tray lined with parchment paper, and flatten them to form discs about 1 cm thick.
Remember that these cookies do not rise while baking, so the shape you give them raw will be the final one.
Bake at 170°C (static oven) for about 12-15 minutes.
Remove from the oven and let cool completely on the tray: the chufa cream and the sugars from the banana will solid
Italia
