100g dried fruit of choice (I used apricots, dried apple and craisins)
100g butter
100g honey
100g light muscovado sugar, or brown sugar
4 Medjool dates, pitted
200g rolled oats
20g cornflour
1 tsp ground cinnamon
1 tsp sea salt flakes, or ½ tsp fine sea salt
Instructions
Preheat oven to 160 degrees fan forced
Line two trays with baking paper
Place dried fruit into the TM bowl and chop 8 seconds / speed 6 and put aside
Do not wash bowl
Place butter, honey and sugar into TM bowl and melt 6 minutes / Veroma / speed 2 / MC off
Add dates and mix 4 seconds / speed 6 / MC on
Add oats, cornflour, cinnamon, and salt and mix 10 seconds / speed 3
Scrape down sides, add fruit and mix for another 10 seconds / speed 3
Remove mix from TM bowl and place into separate bowl to rest for 10 minutes before rolling into balls
Roll mix into balls (I use a tablespoon measure which I rest in a small bowl of water before placing the mixture into it which helps releasing the mixture, and also provides a little moisture on my hands when rolling the dough into balls) and place onto baking tray, then with your fingers lightly flatten the balls so they are a nice round shape
Bake 10 minutes, turn tray around and bake for a further 10 minutes
Remove tray from oven … at this point I like to flatten the cookies a little with a spatula ... leave cookies on tray for 10 minutes and then move to a cooling rack to cool completely
They will be soft when out of the oven, but will firm up on cooling
Store in a sealed container where they will keep for at least two weeks
Notes
I use oats from "GF Oats" (see main post for link) so this is a wheat free recipe which gives it a double tick: nut free and wheat free.
You should get 24 cookies out of the mix if you use a 1 tablespoon (20g) measure.
Recipe by The Passionate Pantry at https://www.thepassionatepantry.com.au/samd-muesli-cookies/