Berry berry nice

Black­ber­ries, blue­ber­ries, straw­ber­ries and boy­sen­ber­ries – it doesn’t mat­ter which one you pre­fer, they’ll all work a treat in these sweet delights

Nadia - - CONTENTS -

A bounty of de­light­ful treats made from in-sea­son berries

De­cem­ber through to March is the prime berry sea­son here in New Zealand. Whether you hap­pen upon a pick-your-own berry farm or just stock up at the su­per­mar­ket, you’ll no doubt be look­ing for some clever ways to add these tart lit­tle morsels to your favourite dishes. Here are some sum­mery ideas.

Breakfast berry cook­ies

Ready in 1 hour 10 min­utes | Makes 12 | DF

1½ cups rolled oats 1 cup coarse des­ic­cated co­conut 1 Tbsp wheat germ or ground lin­seed ½ tsp salt ¾ cup hazel­nuts, wal­nuts, pecans or al­monds, roughly chopped 75g co­conut oil (or but­ter if not eating dairy free) 1 Tbsp honey 1 tsp vanilla ex­tract 2 large ripe ba­nanas, mashed ⅓ cup dark choco­late drops** ½ cup black­ber­ries

1 Pre­heat oven to 175°C and line two trays with bak­ing pa­per.

2 In a large bowl mix to­gether oats, co­conut, wheat germ, salt and nuts.

3 In a small pan gen­tly warm co­conut oil (or melt but­ter) Add honey, vanilla and mashed ba­nanas and stir to mix well.

4 Make a well in the cen­tre of the dry ingredients and pour in the wet mix­ture. Add choco­late drops and stir with a fork a few times. Add black­ber­ries and lightly mix un­til just com­bined.

5 Place 2-3 heaped Tbsp per cookie onto trays. Squash down with a fork, leav­ing a lit­tle room be­tween each for spread­ing.

6 Bake, one tray at a time, for around 25 min­utes or un­til golden.

** Check la­bel if eating dairy free

Black beau­ties The black­ber­ries we used are ‘Karaka Black’, a black­berry-boy­sen­berry cross which orig­i­nates from the Nel­son area. Of course, reg­u­lar black­ber­ries would be de­li­cious in these recipes, too.

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