Oat Fruit Cookies.This recipe for oat fruit cookies is a healthy variation on the traditional flapjack recipe, sweetened with fruit instead of sugar and syrup. It makes a tasty snack which should keep you going for a while - oats are great for giving long-lasting energy.
Ingredients: 50g dried fruit (e.g. sultanas, dates and dried apricots), soaked overnight or stewed for 20 minutes.70g butter (or non-dairy margarine).200g rolled oats/porridge oats.Pinch of salt. (optional)
Method: Preheat oven to gas mark 5 (190°C, 365°F). Puree the fruit with some of the water it was soaked/stewed in. (Check for pips first.) Gently melt the butter in a medium-sized saucepan. Add the oats and salt. Mix thoroughly. Stir in the fruit puree. The mixture should stick together without being too wet. Tip it out onto a baking sheet. (There’s no need to grease it first; the cookies won’t stick because of the butter in them. Using a spatula, spread the mixture till its about 1/4 to 1/3 inch thick, pressing the edges in to keep it together. Mark into squares. Bake for 10 to 15 minutes. Cook it more if you prefer a crisper texture, less if you like it soft. You can cook it for longer at a lower temperature, or use a dehydrator if you prefer your food raw. Variation: For chocolate cookies, add some cocoa powder and carob flour. You’ll need slightly more fruit puree, or less oats.
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| ‘Our lives are not in the laps of the gods
but in the laps of our cooks.’
Lin Yutang
‘Let food be your medicine and medicine be your food’ Hippocrates 400BC ‘To eat is a necessity, but to eat intelligently is an art’ Francois La Rochefoucald ‘I always made my food congenial to my constitution, and my health was always excellent.’ Giacomo Casanova |
