Tasty apple and oat morsels that don't look much, but taste wonderful

Disclosure: I was sent a free review copy of the Green Market Baking Book: 100 Delicious Recipes for Naturally Sweet and Savory Treats by the publishers. A proper book review is yet to come, but here I sing praises to one little recipe from that book - apple oat pecan drops (page 121). These soft oat cookies (or morsels) don't look much, but I've made them no less than three times during the last week. As pecans are prohibitively expensive - and hard to come by - over here, I've used chopped almonds instead. I love them - they're soft, yet ever so slightly chewy, naturally sweet (apple! raisins!), healthy (no added sugar and virtually fat-free), very simple and quick to make, vegan, and rather addictive. I baked them last Friday, just to try a recipe from the book, then made another batch to take along to a a pop-up apple cake café on Saturday (the first person to try them bought 20!), and then another batch to a little village fête yesterday - and I will certainly make them again soon.

Apple and oat drops
(Õuna-kaerahelbeampsud)
Makes about 25-30 tasty morsels



1,5 cups rolled oats (about 350 ml or 130 grams)
1 Tbsp whole wheat flour or spelt flour
2 large apples, coarsely grated
1 Tbsp mild oil (I used rapeseed)
0.5 tsp vanilla extract or 1 tsp vanilla sugar
4-5 Tbsp (hot) water
0.5 cup small seedless raisins or currants (about 75 g)
4 Tbsp chopped walnuts, pecans or almonds

Preheat the oven to 350 F / 180 C.
Using a fork, mix together oats, flour, apples, oil, vanilla and water. Mix in the raisins and the nuts. Let the mixture sit for 15 minutes.
Line a baking sheet with parchment paper. Drop the batter onto the baking sheet by the spoonful (either a heaped teaspoonful or a scant tablespoonful).
Bake in the middle of the preheated oven for about 15 minutes, until the morsels are light golden brown.
Cool a little, then enjoy!