Blackcurrant and Basil Filling
Blackcurrants and apples provide fiber; each serving has about 2.5 g net carbs and 18 g of apples. Fresh basil adds a clean herbal aroma while the berries keep a distinct tartness in the smooth filling. Spread it on cookies right after blending; assembled cookies keep in the refrigerator for up to three days.
Apple base
Wash the apples (220 g), remove their cores, and bake them at 180 °C for 25–35 minutes, until the flesh is tender. Peel the baked apples, blend until smooth, and measure about 100 g of purée for the filling.
Mix the apple purée with agar-agar (1.8 g). Heat the mixture until it comes to a boil. Boil it for 2–3 minutes, stirring constantly. Let the base stand for no more than 5–7 minutes, until it is just warm, then blend it again until smooth.
Blackcurrant and basil filling
Combine the apple base (100 g), blackcurrants (50 g), fresh basil (15 g), lemon juice (10 g), and allulose (20 g), then blend until smooth.
Spread the filling on prepared cookies right away. Store the assembled cookies in the refrigerator for up to three days.
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