This is a very unintimidating recipe for an inexperienced baker. The ingredients are very common, simple to work with and healthy. No sugar is added, which I like.
This kind of recipe directly leads into using more fruits and vegetables in baking. I could easily see shredded carrots in a similar recipe.
This is like a good oatmeal, but in cookie form. I've eaten this for breakfast!
- 1 cup Spelt or whole wheat flour
1 cup rolled oats (oatmeal), ground
- The rolled oats can be ground in a blender on high speed. Be sure that the container is dry before grinding.
- 1.5 cups Raisins, seedless
- 2 Apples
- 1 tbsp. cinnamon
some water or apple juice
- A toaster oven may work if you can get it to 175C.
- Medium-sized mixing bowl
- Could be done with a spoon, but a spatula is recommended.
- May need/want aluminum foil and possibly a spray or oil. I use non-stick aluminum foil.
- A small blender can be used
- small knife
- 1C measuring cup
- 1/2 C measuring cup
1 tablespoon measuring spoon
- Preheat your oven to 175°C.
- Place the spelt or whole wheat flour in the bowl.
- Put the ground oatmeal in the bowl.
- Put the cinnamon in the bowl.
- Mix the bowl.
- Add 1 cup of the raisins.
- Mix the bowl well, ensuring that the raisins are separated and each one is coated.
Wash the apples and cut them into pieces.
- Since you're including the apple peels, you should consider a good fruit/vegetable wash/spray to take off the "edible" wax and pesticides.
- If you have a good blender, you could probably just quarter the apples. If you have a smaller blender, then you may need to cut the apples into smaller pieces.
- Remove and discard the cores.
- You do not need to peel the apples.
Place the apple pieces in the blender.
- It's important to add the apple pieces first to help blending. The raisins being at the bottom will probably jam up your blender.
- Add the remaining 1/2 cup of raisins to the blender.
- Add cool water or apple juice to about 1/3 the volume of the fruit. You want to give some liquid to help your blender work properly. Otherwise your blender will at best work poorly and at worst jam up.
- Blend at high speed until all the raisins are thoroughly ground and blended with the apples into a puree.
Add the pureed apples and raisins to the bowl and mix thoroughly.
- You can use your hands to mix if you really want to, but it'll leave your hands quite messy.
- If the cookie dough is too stiff to mix, you may add another pureed apple or a little apple juice.
- A thinner dough will make a flatter cookie.
- A stiff dough will make irregular thick cookies.
On a non-stick or lightly oiled baking sheet, place the cookie dough in twelve equal sized "mounds." The "dough" does not spread out like with traditional cookies, so you can pack them pretty close together.
- I'm not sure how to describe the size they should be. Just experiment, there is no wrong cookie size, and you can make fewer but larger cookies.
- Place the baking sheet in the preheated oven
bake for 20 to 25 minutes.
- Various ovens bake differently, so begin checking the cookies after 15 and 20 minutes of baking.
- The baking time isn't too critical, just dry/brown them. Poke at them with your finger, and if after 20 minutes they've become brown and are still a little spongey but not wet to the touch they're probably done.
I've made a big bowl with the batter for three recipes. It was simple to do. This let me re-use my non-stick aluminum foil.
An alternate recipe could use bananas instead of apples. I could also easily see carrots.