Nutritional value per 100g :

Protein: 3.39 g

Fat: 0.51 g

Carbohydrates: 62.64 g

Energy: 241 kCal

Water: 30.89 g

Fiber: 7.3 g

Originally from the mountains of Central Asia, the apricot tree grew in the wild 5 millennia ago and was introduced to Europe by Alexander the Great.

The Romans nicknamed it praecoquum, which means “precocious”.

Imported from Italy in the mid-15th century, it was not initially very successful in France, but 300 years later, apricot cultivation took off.

The apricot tree is present on 5 continents, but more than 50% of world apricot production is carried out in the Mediterranean basin.

Vegan apricot cookie recipe:

- 160 gr of T65 wheat flour

- 70 gr of brown cane sugar

- 1/2 teaspoon of cinnamon

- 1 pinch of salt

- 6 tablespoons of olive oil

- 6 tablespoons of vegetable milk

- 10 dried apricots in apple juice

Preheat your oven to 180 ° C.

Combine the flour, brown sugar, cinnamon and salt.

Then add the oil and milk and stir until you get a smooth paste.

Cut the dried apricots in apple juice into small pieces and incorporate them into your preparation.

Then roll out the dough with a rolling pin on a sheet of baking paper and form a rectangle 2 mm thick.

Cut out shapes with a cookie cutter or with a knife.

Place the cookies on a baking sheet lined with baking paper or with a silicone mat.

Finally, cook for 12 min at 180 ° C.

Your cookies are golden brown!

Enjoy!