Yummy delicate tasting little cookies with no dairy, eggs, gluten, yeast or soy. I use a red apple rather than green to give it a lower salicylate rating. The texture is like a cupcake.
Turns out this is too high a salicylate loading for me, so I have now made it using pear. I will post the recipe for the pear ones. Just so you know, the texture of both recipes is like a cupcake. If you are able to use marge or butter instead of oil, I'm sure it'd be even nicer. You could also try milk instead of water if you are ok with milk. - 18 Dec 2011