Monday, August 17, 2015

Black Currant Oatmeal Cookies

We recently had a bummer crop of currants. I still had a ton of currant pulp left and since currants are really good for us not to mention tasty, I wanted to eat the pulp too. So, in an attempt to use some of my black currant pulp, I decided to modify an oatmeal recipe by the Smitten Kitchen. The author has yet to lead me astray so I figured there was very little chance of them turning out horribly inedible.

Black Currant Oatmeal Cookies
1/2 c. organic butter, softened
1/3 c. honey
1/2 c. organic black currant pulp*
1 large organic egg
1 1/2 c. organic rolled oats
3/4 c. organic all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
additions such as chocolate chips, coconut, nuts

1. Preheat oven to 350°F (175°C)
2. Cream butter and honey until fluffy and smooth.
3. Add egg and currant pulp. 
4. In a separate bowl, mix remaining dry ingredients.
5. Stir this into wet mixture. 
6. Fold in additions.

7. Chill (optional).
8. Scoop onto baking sheet.

9. Bake for 12-15 minutes, until the edges are lightly toasted.

The verdict? These were delicious. I added sunflower seeds but wasn't in love with the added flavor. When I made the the second time, I added coconut and chocolate chips. They were fantastic! They are like a power breakfast bar. I am so glad that I froze so much pulp so I can make these again this winter.


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