From the deli of yore, these are perfect for winter with plenty of warming spice – or anytime. Also a nice baked good for sharing or giving! Makes around 15.
- 200 g wholemeal/spelt flour
- 300 g jumbo oats
- ¾ tsp bicarbonate of soda
- ¼ tsp salt
- ¾ tsp each cinnamon nutmeg and allspice
- 120 ml rice or agave syrup
- 40 g molasses
- 1-2 carrots and 1 apple coarsely grated
- 130 ml coconut oil
- 130 g chopped dried fruit
- 130 g chopped nuts or seeds toasted for extra flavour
- Sesame seeds for sprinkling
Preheat oven to 180C.
Mix together flour, oats, bicarb, salt and spices. Mix through dried fruits and nuts. Mix through wet ingredients. Mix through grated carrot/apple etc.
Oil baking sheets and form the mix into rounds (or make a big sausages 3-4” diameter, cut into ½-¾” rounds, then squished down).
Sprinkle with sesame seeds.
Bake for 15-20min or until just starting to set and turn golden
Tips: Try using grated pear or beetroot instead of/with carrot and apple.
For extra zing add some grated fresh ginger or lemon zest.
If you prefer crisp cookies, flip and bake for an extra 3 minutes.