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.
50 g (1¾ oz) hazelnuts, finely chopped
50 g (1¾ oz) sunflower seeds, finely chopped
50 g (1¾ oz) ready-to-eat dried apricots, finely chopped
50 g (1¾ oz) stoned dried dates, finely chopped
1 tbsp light muscovado sugar
50 g (1¾ oz) barley flakes
50 g (1¾ oz) self-raising wholemeal flour
½ tsp baking powder
2 tbsp sunflower oil
4 tbsp apple juice
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Method Prep:20min › Cook:15min › Ready in:35min
Preheat the oven to 190ºC (375ºF, gas mark 5). Mix the chopped hazelnuts, sunflower seeds, apricots and dates together in a bowl. Add the sugar, barley flakes, flour and baking powder, and stir until all the ingredients are thoroughly combined.
Mix together the sunflower oil and apple juice, and pour over the dry mixture. Stir until the dry ingredients are moistened and clump together.
Scoop up a large teaspoon of the mixture and, with dampened fingers, lightly press it together into a ball about the size of a large walnut. Then press it into a small, thick cookie about 5–6 cm (2–2½ in) in diameter. Neaten the edge with your fingers. Place on a large greased baking sheet. Repeat with the remaining mixture.
Bake the cookies for 10–15 minutes or until slightly risen and browned on top. Transfer to a wire rack and leave to cool. They can be kept in an airtight container for up to 4 days.
Some more ideas
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.
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