This energy-packed mixture of oats, hemp hearts, and peanut butter is studded with hazelnuts, ginger, and cranberries and is also flavoured with piney juniper. Rolled into a log and cut into slices, it’s a sweet visual play on a cured sausage. Not only does it make a brilliant dessert, but it’s a great pack-along for a walk in the forest.
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Toasting hazelnuts
Tip hazelnuts into a dry saucepan on medium heat and stir constantly for about 5 to 7 minutes, or until nuts begin to brown slightly and smell fragrant.
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This recipe was originally published in the November 2025 issue of alive magazine.