Okay, so honestly, this post isn’t so much about the garden except that I often find myself out in the garden, starving, because I didn’t take the time to eat something before I ran out to water or dig or weed or harvest. Not eating means I end up not getting very far in my work day. Whether I’m laboring in the soil, discussing a garden with a garden coaching client or just sitting at my desk designing the next great garden, I need to eat.
Fresh Baked Power Patties
Recently, I had a craving for cookies. (Those who know me, know this isn’t a rare occurrence; I adore cookies.) When I set out to make up a batch of my favorite oatmeal cookies from the Fanny Farmer Cookbook (Cape Cod Oatmeal recipe in this book rocks!), I ended up veering off course and coming up with a fantastic breakfast cookie that has sustained me through many mornings since. Lacking raisins in the pantry, I looked to the fresh huckleberries I had picked up from Foraged and Found Edibles at the Sunday Farmer’s market and the dried apples remaining from last winter. Together with a few other pantry staples, I concocted a new household breakfast favorite.
As we head into the cool, garden-clean up days of fall ahead, consider making a batch of this dough on hand in the fridge. It keeps for several days. Each morning, just flip on the oven, toss a few scoops on a cookie sheet, and you’ll have a delicious treat in about 20 minutes.
Huckleberry, Dried Apple, Oatmeal , Pecan Power Patties
- 1 cup white, unbleached flour
- 1/2 cup emmer flour
- 1.5 cup rolled oats (uncooked, not instant)
- 3/4 t. baking soda
- 1 generous t. cinnamon
- 1 cup brown sugar, packed
- 1/2 t. salt
- 1/2 cup dried apple rings, coarsely chopped
- 1/2 cup coarsely chopped pecans (or hazelnuts, walnuts)
- 1 egg
- 1/2 cup melted butter
- 1/4 cup milk
- 3/4 cup fresh huckleberries (or blueberries)
Preheat oven to 350F.
In large bowl blend together first seven ingredients. Then stir in apple rings pecans. Set aside.
In small bowl whisk egg, butter and milk together. Then stir into flour mixture.
Gently fold in huckleberries.
Drop blobs of mixture in about 2-3T size onto parchment lined baking sheet. Press together gently if berries roll out.
Bake for about 12-17 minutes (if freshly mixed); 15-20 minutes (if cold from the fridge)
With satisfying baked cookie in hand (and one in your belly), enjoy a healthy, strong day in the garden!
And, consider the recipe here for a great apple breakfast bread too!
Tags: cookie, Food, huckleberry, Localvore, locavore, recipe
Yum! Where did you find emmer flour? Do you think this will work without nuts? Double yum!
I picked up Emmer Flour at Skagit River Ranch’s farm days earlier this summer. However, it is available at the Ballard Farmer’s Market from Bluebird Grainery. They also have several retail outlets in Washington, Oregon & California. More details on that here: http://www.bluebirdgrainfarms.com/retail-locations.html
And, sure, make it without nuts if you don’t like nuts. You won’t get the added sustenance that nuts provide, but the treats should still taste great. Enjoy!