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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