Fruit and Nut cookies provide a great energy boost for winter sports. These will be a popular addition to the kids lunch boxes.

INGREDIENTS:

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

TOOLS:

Biscuit Tray
parchment paper to line tin.

METHOD:

1. Preheat oven to 180 degrees Celsius.
2. Line biscuit tray with parchment paper
3. 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.
4. Add pecans, pepitas, sunflower seeds and sultanas.
5. Place olive oil, rice syrup and almond butter in a heavy bottomed pot.
6. Gently warm over on the stove to combine oils and syrup. Do not boil, this should take less than a minute.
7. Remove from element, place to one side.
8. Dissolve baking soda in the warm water.
9. Add soda and water to dry mix.
10. Add oils and syrup to dry mix.
11. Stir all ingredients till you have a moist dough. you should be able to mould it into balls with your hands.
12. 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)
13. Roll 14 balls , try to be consistent with size.
14. Flatten a little with your hand.
15. 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).
16. 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

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