gluten free, milk free, egg free
9 dl oat meal
2 dl cornflour
2 tsp baking powder
2 dl brown sugar
1 tbsp bilberry flour
2 dl water
1 dl rapeseed oil
1 dl lingonberries or cranberries
Mix the dry ingredients and add the water, oil and the berries. Let the mixture rest for a while until it toughens. Mold small cookies on to the baking tray covered with parchment paper. Bake them for 15 minutes in 200 degrees Celcius.