We’re off camping next weekend. I just watched the epic movie Wild and am itching to pull on my old boots and get outside aka Reese Witherspoon. Nothing says outdoorsy to me like oats. They really are the perfect camp food – you can have them hot for breakfast and use them tonnes of different ways for snacks that give your legs the energy they need to hike that extra mile (I mean kilometre – I’m way into this movie).
On the hunt for some easy cookie-types recipes I could make in bulk and take along with us – I found this awesome recipe from Forks over Knives, creators of the awesome documentary of the same name. There’s no secret I’m a major fan of the humble Anzac biccie, so anything that slightly resembles their crumbly oaty goodness is more then alright in my book.
The chewy-ness is the best part of these cookies as they’re cooked on low heat for about 45 minutes. The pureed apples is a nice sweetener alternative to your usual honey or maple syrup and the cacao gives them a slightly chocolately taste.
Recipe found on Forks over Knives. I used all rolled oats instead of oat flour and quick-cooking oats simply because that’s the only type I had in the cupboard. You can make your own oat flour by putting rolled oats in a food processor. They cookies turned out just as good.
I used vanilla essence instead of vanilla powder, and cacao instead of cocoa – check out the differences here.
What you’ll need:
- 10 medjool dates, pitted
- 1 cup unsweetened applesauce
- 1½ teaspoons apple cider vinegar
- 1 cups rolled oats
- ¾ cup roughly chopped walnuts
- 2 tablespoons grated lemon zest (from about 2 lemons)
- 2 teaspoons natural cacao powder
- 1 teaspoon vanilla essence
- ½ teaspoon baking soda
- Pinch of sea salt
How to go about it:
Turn the over onto 135 C. Pit dates and soak in hot water for about 5-10 minutes.
Drain and place in the food processor along with apple cider vinegar and applesauce. Blend until smooth.
In a large bowl, stir together the oats, walnuts, lemon zest, cacao powder, vanilla essence, baking soda, and salt. Add the wet date paste and mix well. The mixture will be slightly dry.
Roll into balls and place on baking trays. Cook for 35-45 minutes until crispy and browned on top.