About this recipe: These nutty, moist cookies will cheer up mid-morning coffee or an afterschool snack. They are satisfying and packed full of healthy ingredients to restore flagging energy levels, without being too sweet. Barley flakes, which are slightly crisper than oatflakes, are available from most healthfood shops.
Use unsalted cashew nuts instead of hazelnuts. * Use ready-to-eat dried peaches and figs instead of the apricots and dates. * Substitute oatflakes or wheatflakes for the barley.
Sunflower seeds are a good source of the antioxidant vitamin E, which helps to protect cell membranes from damage by free radicals. Sunflower seeds are rich in polyunsaturated fats and also provide good amounts of vitamin B1 and the minerals copper, iron, magnesium, phosphorus, selenium and zinc. * Barley is thought to be the world's oldest cultivated grain. It is rich in starch and contains a type of dietary fibre called fructoligosaccarides (FOS), which is believed to stimulate the growth of friendly bacteria in the gut while inhibiting the growth of harmful bacteria.
Useful source of copper.
Really good, I substituted the barley flakes for bran flakes and just added mixed nuts with orange juice, Loved them - 22 Mar 2015
Delicious! Couldn't find barley flakes so used oats instead and worked well. Great to make with little people, easy for them to mix and get their hands right in there - 06 Nov 2013
I've made these a couple of times now. They're a bit more 'cakey' than biscuity but taste great anyway. Always one to make do with what I've got in the cupboard, I've substituted the hazelnuts for almonds, coconut and banana chips and the barley for oat bran. I also added a bit of cinnamon. I reckon you could put muesli, or bran flakes in and cut out most of the added sugar. 4 tbsp of apple juice make the mix a bit too wet. - 20 Sep 2012