Black Forest Bircher
A clever twist on your standard Bircher that seems like pure indulgence but counts for one of your five-a-day and is rich in fibre too
Oaty hazelnut cookies
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- makes 9
Skip to ingredients
- 50g butterplus a little for greasing
- 2 tbsp maple syrup
- 1 dessert appleunpeeled and coarsely grated (you need 85g)
- 1 tsp cinnamon
- 50g raisins
- 50g porridge oats
- 50g spelt flour
- 40g unblanched hazelnutscut into chunky slices
- 1 egg
Nutrition: per serving
- kcal146
- fat8g
- saturates3g
- carbs15g
- sugars8g
- fibre2g
- protein2g
- salt0.1g
Method
step 1
Heat oven to 180C/160C fan/gas 4 and lightly grease a non-stick baking tray (or line a normal baking tray with baking parchment). Tip the butter and syrup into a small non-stick pan and melt together, then add the apple and cook, stirring, over a medium heat until it softens, about 6-7 mins. Stir in the cinnamon and raisins.
step 2
Mix the oats, spelt flour, and hazelnuts in a bowl, pour in the apple mixture, then add the egg and beat everything together really well.
step 3
Spoon onto the baking tray, well spaced apart to make 9 mounds, then gently press into discs. Bake for 18-20 mins until golden, then cool on a wire rack. Will keep for 3 days in an airtight container or 6 weeks in the freezer.
