for 12 pieces

Syrup

50 g	cane sugar
40 g	butter
4 tbsp	sea buckthorn spread
1 pinch	salt

Cookie dough

100 g	rolled oats
25 g	sunflower seeds
25 g	wheatgerm
3 tbsp	almond, coarsely chopped
30	dried banana, coarsely chopped
30	dried apple ring, coarsely chopped

To serve,

180 g	plain yoghurt
150 g	mixed berries (e. g. blackcurrants, raspberries, blueberries)

How it's done

Syrup

Bring the cane sugar, butter, sea buckthorn and salt to the boil in a pan.

Cookie dough

In a bowl, mix the oats with all the other ingredients up to and including the apple rings. Add the warm syrup. Using a tablespoon, create 12 dough mounds on two oven trays lined with baking paper, leaving plenty of room between each cookie, flatten slightly.

Bake

Approx. 15 mins. per tray in the centre of an oven preheated to 160°C. Remove from the oven, leave to cool on a cooling rack.

To serve,

spread yoghurt on the cookies, top with berries.

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