In January of this year I spent a month in New Zealand and part of that time I canoed down the Whanganui River. The river is flanked by deeply forested cliffs. The forest is partly an illusion, as above much of the cliffs is farmland, nude but for grass. But it is remote. It can only be paddled out of and we camped along its edges amongst the dripping ferns and verdant greenery.
One of the snacks (we had many snacks) that kept us pulling oars through water, was a muesli cookie. I guess they are a bit like trail mix in cookie form. The dried fruit gives them a great chew and the agave is not too sweet, but is sticky enough to hold all the ingredients together nicely. It is perfect for the mid morning ravenous canoe break. But they’re not just for canoeing. These last couple of weeks I have been making the cookies on a Sunday night for the week ahead. This recipe makes a great deal of cookies and they keep well, as long as they’re not over baked in the first place. They should only be light brown. They are a type of rock cake for sure, but you don’t want they to actually taste like a rock.
Can’t wait to take these on the first camping trip, post winter. Warm up weather, warm up!
(This is an Anderson family recipe, we have adapted a little. We have replaced the sugar (1 cup) and golden syrup (3 tbsp) with agave. And replaced most of the flour with buckwheat flour, for a super healthy snack.)
1 cup agave
150g unsalted butter
3 cups gluten free rolled oats
¼ cup poppy seeds
¼ cup of activated buckwheat grains
½ cup pumpkin seeds
¾ cup sultanas (or currants)
¾ cup chopped apricots
½ cup wholemeal flour
1 cup buckwheat flour
Pre-heat oven to 180C. Melt together the butter and agave. Mix dry ingredients together. Pour in melted butter and agave to the dry ingredients and mix. Shape cookies, pressing the mix together firmly in your hand. Bake for 20 minutes.
(Makes about 20 cookies)
PS. Doesn’t Natalia Milosz-Piekarska’s ring look pretty on Sarah?!