Cucurucho

INGREDIENTS: - 100g egg whites - 95g oat flour - 100ml milk - 1 teaspoon cinnamon powder - 60g dates - 30ml of EVOO, coconut oil or melted butter - a pinch of salt

Hydrate the dates in boiling water.

Beat the egg whites by hand until they more or less double in volume.

Crush the dates with the milk and mix with the egg whites.

Sift in the flour, cinnamon and salt and beat a little more until smooth.

Preheat the oven to 170° and let the dough rest for 15 to 30 minutes in the refrigerator.

On a baking sheet covered with baking paper, form a circle (the size depends on how big you want the cone) with a thin layer of dough and bake for about 7 minutes.

Remove from the oven and roll the dough (it will have a crepe texture) in the shape of a cone with a cone mold. If we do not have one (as in our case), we can imitate one with aluminum foil perfectly (we put two balls together, one larger and one smaller, and wrap them again with several layers of aluminum foil until we get the shape).

Bake again, with the mold in place and with the shape made, until the dough solidifies (in this case, we can adapt the texture to our taste, if we want it softer or more like a hard cookie).