Liver with Oatmeal and Nuts: Nutty Oat Cookies Packed with Flavor and Crunch (Page 2 ) | August 19, 2025

Annonce:

Step-by-Step Cooking Directions

Step 1: Roast and Prepare the Nuts
Place the hazelnuts, almonds, peanuts, cashews, and pumpkin seeds in a dry skillet over medium heat. Roast for 5–7 minutes, stirring occasionally, until the nuts are fragrant and lightly browned. Be careful not to burn them. Let them cool slightly, then peel the hazelnuts by rubbing them in a clean towel.

Step 2: Combine Seeds and Dried Fruit
To the roasted nuts, add the sunflower seeds, sesame seeds, and dried cranberries. Stir to combine. Add a pinch of cinnamon for a warm depth of flavor.

Step 3: Add the Oats and Binder
Mix in the oatmeal to create the bulk of your cookie base. In a separate bowl, whisk together 1 tsp honey and 1 egg, then pour it over the oat-nut mixture. Stir well to ensure everything is coated and holds together.

Step 4: Shape the Cookies
Grease your hands lightly with olive oil. Scoop a portion of the mixture and press it into a cookie mold or shape it by hand into a compact disc. Place each cookie on a lined baking tray, leaving some space between each.

Step 5: Bake the Cookies
Preheat your oven to 180°C (350°F). Bake the cookies for 15–20 minutes, or until golden brown and fragrant. Let cool on the tray for a few minutes before transferring to a wire rack.

Optional Step 6: Make the Apple-Maple Compote
Grind roasted almonds and hazelnuts. Peel and core a green apple, chop it, and cook it with a splash of water until soft. Add maple syrup and orange zest, and mash or blend to a chunky puree. Mix in additional oats, cashews, seeds, and nuts to create a spreadable topping.