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
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.