Name: Fruits of the forest cookie ‘pizza’
Cook time: 35 min
Total time: 35 min
Yield: 8
Ingredients: 3/4 cup (70g) rolled oats; 1/4 cup (30g) almond meal; 1/4 cup (30g) dutch-processed cocoa; 1/2 teaspoon baking powder; 30 grams (1oz) unsalted butter, melted; 1/4 cup (60ml) pure maple syrup; 1 1/2 tablespoons light sour cream; 1 egg; 1 egg white; 1/2 cup (140g) natural yoghurt; 2 teaspoons vanilla bean paste; 20 grams (¾oz) dark (semi-sweet) chocolate (70% cocoa); 1 cup (150g) fresh cherries, pitted; 1/2 cup (75g) blueberries; 1/2 cup (75g) fresh or frozen blackberries; Small fresh mint leaves, to serve

Ingredients

3/4 cup (70g) rolled oats

1/4 cup (30g) almond meal

1/4 cup (30g) dutch-processed cocoa

1/2 teaspoon baking powder

30 grams (1oz) unsalted butter, melted

1/4 cup (60ml) pure maple syrup

1 1/2 tablespoons light sour cream

1 egg

1 egg white

1/2 cup (140g) natural yoghurt

2 teaspoons vanilla bean paste

20 grams (¾oz) dark (semi-sweet) chocolate (70% cocoa)

1 cup (150g) fresh cherries, pitted

1/2 cup (75g) blueberries

1/2 cup (75g) fresh or frozen blackberries

Small fresh mint leaves, to serve

Method

1.Preheat oven to 180°C/350°F. Grease and line a 22cm (9in) loose-based tart tin.

2.Pulse oats in a food processor until they resemble flour. Transfer to a large bowl; sift in almond meal, cocoa and baking powder.

3.Place butter, maple syrup, sour cream, egg and egg white in a medium bowl; whisk until combined. Fold egg mixture into oat mixture until combined; transfer mixture to tin.

4.Spread oat mixture over base of tin, creating a 2cm (¾in) rim up side of tin to form a ‘crust’ around the edge. Bake for 15 minutes or until firm and dry; cool completely in tin.

5.Meanwhile, mix yoghurt and vanilla bean paste in a small bowl until combined; refrigerate until required.

6.Melt chocolate. Remove cookie base from tin; spread with yoghurt mixture. Arrange cherries and berries on top. Drizzle with chocolate and sprinkle with mint to serve.

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