18 Jun Fruit and Nut
Fruit and Nut cookies provide a great energy boost for winter sports. These will be a popular addition to the kids lunch boxes.
1 1/2 cups wholemeal flour
1/4 cup brown sugar
1/2 cup pecan pieces
1/4 sunflower seeds
1/4 cup pepitas
1/2 cup sultanas
1/2 cup olive oil
1/2 cup rice syrup
4 tablespoons almond butter
1 teaspoon baking soda
1 tablespoon hot water
parchment paper to line tin.
- Preheat oven to 180 degrees Celsius.
- Line biscuit tray with parchment paper
- Combine dry ingredients, wholemeal flour, brown sugar.
I often use a whisk to blend dry ingredients it’s a good way to break up the brown sugar, as that can be a little clumpy.
- Add pecans, pepitas, sunflower seeds and sultanas.
- Place olive oil, rice syrup and almond butter in a heavy bottomed pot.
- Gently warm over on the stove to combine oils and syrup. Do not boil, this should take less than a minute.
- Remove from element, place to one side.
- Dissolve baking soda in the warm water.
- Add soda and water to dry mix.
- Add oils and syrup to dry mix.
- Stir all ingredients till you have a moist dough. you should be able to mould it into balls with your hands.
- If the dough is a little crumbly at this stage add a dash more olive oil ( almond butter can be a little dry if it’s not a fresh jar so use your own judgement here)
- Roll 14 balls , try to be consistent with size.
- Flatten a little with your hand.
- Place in the oven for 15-20 minutes (make sure you check at the 15 minute mark as biscuits can go from perfect to burnt very easily).
- Leave on the tray for 2-3 minutes then place on a wire rack to cool.
Fruit and Nut cookies will last a few days in a cool dry container. This recipe makes around 14 good sized cookies.
Recipe by Catherine Carr