Ingredients
125ml extra virgin olive oil light in flavour
1⁄2 cup brown sugar, firmly packed
1 free-range egg
1 cup pitted dates, very thinly sliced
1⁄2 cup rolled oats, plus extra 1⁄4 cup
1⁄4 cup pepitas, plus extra 1⁄4 cup
1⁄4 cup flaked almonds, plus extra 1⁄4 cup
1 Tbsp chia seeds
1 cup plain flour
1 tsp bicarbonate of soda
2 tsp ground cinnamon
Method
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Whisk oil, sugar and egg in a large bowl until smooth.
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Stir in dates, oats, pepitas, almonds and chia seeds. Sift in flour, bicarb and cinnamon. Mix until combined. Cover bowl and refrigerate for 30 minutes or until mixture firms slightly.
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Preheat oven to 180°C fan- forced (200°C conventional). Line 2 oven trays with baking paper. Combine extra oats, extra pepitas and extra almonds in a shallow bowl.
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Divide dough into 12 (about 2 Tbsp each) and roll into balls. Roll balls in oat mixture, gently pressing to coat. Slightly squash balls into a patty shape.
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Arrange on trays 4cm apart and bake for 16 minutes or until golden and firm to touch. Cool on trays. Serve.