Feeds:
Posts
Comments

Archive for January, 2020

Recently, while out walking near Granville Island, we stopped at a coffee bar and Rand bought a giant apricot oat cookie thingy. It was amazingly good! Chewy, flavourful and filling but wholesome tasting, by which, I suppose, I mean not too sweet.

I looked online and found a very similar sounding recipe, which was gluten free and vegan.

While we are increasingly experimenting with meat free menus, I don’t see my love affair with dairy ending anytime soon.

And I definitely can’t be bothered to stock all the specialty ingredients required by this recipe (almond milk, coconut sugar, coconut oil, etc.) or to soak dates and blenderize all this lovely dried fruit.

So today I came up with a simplified version, and they are so good. Excellent right out of the oven for breakfast, and they would be a wonderful addition to a road trip. Had to write my modified version down right away, so I can make them again and again.

Ingredients

1 1/4 cup rolled whole oats

1 cup flour, can include some buckwheat or whole meal…

1 tsp baking powder

1/2 tsp salt

Half cup or more sliced almonds, rough chopped

1/4 cup finely minced dried apricots plus….

3/4 cup chopped dried apricots

1/2 cup brown sugar

1/2 cup flaked coconut

1/4 cup melted margerine

1/4 cup buttermilk

1 tsp vanilla

Combine oats, flour, salt and baking powder in a large bowl. Stir in brown sugar and coconut.. then almonds, apricots.

Add vanilla to milk, stir into dry ingredients, along with melted butter. Stir to combine. If necessary, add another tablespoon or two of milk to get everything mixed. Use a 1/2 measuring cup to mold into 8 large or ten medium breakfast cookies.

Bake about 10 minutes, at 350F, then check to see if they are browned on the edges.

Cool on baking sheet for 10 minutes, then gobble ’em up.

Read Full Post »