I’m still out foraging for wild blackberries here and there, but promise this will be my last blackberry post. Fall is coming, so I’m looking forward to baking lots of treats with apples and pumpkin, in addition to more savory recipes as requested by a few readers. With all the rain and moderate temperatures Bristol has had, there should be a plentiful harvest in the southwest of England this year.
Anyway, onto the cookies. My challenge this week was to find another blackberry recipe, but I wanted to make something healthy and safe for those who may have dairy or egg allergies. Here is what you’ll need:
- 1/4 cup melted coconut oil
- 1/4 cup honey
- 2 mashed bananas
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 2 cups porridge oats
- 1 cup stone ground oats (oat flour works fine)
- 1/4 cup ground linseed (or ground flaxseed)
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 heaping cup of blackberries
Preheat your oven to 350 F / 180 C while you grease or line your baking sheet.
Now add the flax, salt, and baking soda.
Once mixed, use a spoon the scoop out one dollop at a time. You may have to shape them to a desired shape.
When I tasted these, they weren’t bad. They make a hearty snack or can be eaten for a quick breakfast as the component ingredients are oats, bananas, honey, and coconut oil. However, if they aren’t sweet enough for your liking, you can make a simple glaze and drizzle it on top.
Add one tablespoon vanilla to 1/4 cup of icing sugar. Add bits of warm water or milk until it forms a smooth, thick consistency.
Drizzle the icing glaze over the top of the cookies to your liking. Store them in the fridge for up to a few days, if they last that long. They can be enjoyed warm or cold, and you can even substitute other kinds of berries into the mix. I will be eating g them warm as the air here in Bristol is starting to get cooler. But as it is technically still summer, I’ll just enjoy them while lounging on the harbor side. Thanks for reading and Happy Eating!