Reuben loves baking. He has perfected the art of scooping and leveling, weighing and his favourite part mixing – or turning on the ‘pink mixer’. If we are enjoying some downtime at home and I ask him what he would like to do his response is always “bake something Mummy?” and the next response “cookies?” the boy loves cookies and how can I blame him. I’m always trying to come up with some protein cookie creation to subside a bit of the sugar hit – some are fails and some are successes – these are SPECTACULAR. My past attempts at grain free cookies have always been disappointing, too much coconut flour makes things chalky and too much almond flour makes them dense but these are perfect.
I can’t wait to make them again – and in the grand scheme of ‘health’ foods they aren’t too bad. Relatively low carbohydrate, completely grain free and packed with protein and good fats. Perfect for growing toddlers and mummies too! Almond flour, coconut, grated apple and egg come together with some butter and a touch of brown sugar. These could be easily adapted to dairy free by replacing the butter with coconut oil and the chocolate with dairy free chocolate.
- 1 1/4 cups almond flour
- 50g chopped dark chocolate (I used lindt 85%)
- 1/2 cup dessicated coconut (shredded coconut)
- 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/4 teaspoon salt
- scant 1/3 cup brown sugar
- 1 apple – grated
- 1 egg
- 40g butter (3 Tbsp) melted
- 1 tsp vanilla extract
- Stir together almond, chocolate, coconut, baking powder, cinnamon, salt and sugar.
- In a separate bowl whisk together egg, grated apple, butter and vanilla, then add to dry ingredients and mix until just combined.
- Preheat oven to 180C (375F) degrees.
- Scoop dough onto tray (I used a medium ice cream scoop) and flatten slightly.
- Bake until edges begin to brown, 5-9 minutes.
Charlotte has just reached 6 months and im starting to think about feeding her solids! These are perfect for the weaning stage.
I used to make these cookies for Reuben all the time – they are a great fnger food especially if you make them into a skinny rectangle shape so they are easily gripped!
He still loves them now, and if we make them in a bowl with a fork he can make them all by himself! You do not need a blender. The riper the bananas the better. If you are making them for a toddler not a little baby you can add raisins, nuts, peanut butter or even chocolate chips as a special treat.
My gorgeous Aunty Robyn gave me this cake tin tonight, and to celebrate my pimping new oven straight from the 80s I baked this amazing cake. It’s amazing because it involves nothing fancier than a normal cake but comes out looking so fancy pants!
Check it out! This oven was in my parents house when they bought it over 24 years ago!! It has fanbake! And a lower oven! Haha. This is a pretty exciting day for me let me tell you…
The cake is Alison Holst’s lemon yogurt cake which you can make it the food processor in less than 5 minutes. Nice and easy, even when you have a crying baby strapped to you in a sling and a toddler demanding your attention 😉
I didn’t sew the whole time I was in London, but having a working sewing machine and a dining table to put it on is so novel I couldn’t help myself.
The other motivating factor in this little project was that the only cotton cot sheets I could find were $30 for a fitted sheet and a flat sheet and boring as heck. What’s with all the polycotton for babies anyway?! Considering we barely use flat sheets and already have some beautiful ones (we mostly use sleeping bags) that seemed like a mega waste of money.
So for the sum of 14 dollars I purchased enough fabric, elastic and thread for 2 fitted sheets. I SUCK at sewing, thus is the first thing I’ve made in many many years and it was so quick and easy. The hardest part for me was measuring it out! Xxx
1 Cup Almond Butter
3/4 Cup Pumpkin Puree (homemade or canned)
1/3 Cup Honey
1 tsp baking soda
50g of 90% cocoa dark chocolate
Beat Almond butter and eggs together. Add remaining ingredients and beat until everything is mixed in.
Bake in a 180 degree celcius oven for 10-15 minutes until puffed and a knife comes out clean.
Lick the bowl.
*Yeah, honey is disputably not paleo. And these certainly wont be paleo if you add cream cheese, more like delicious.
I don’t think this can rightfully be called a Clafoutis as Wikipedia tells me that a Clafoutis is a baked cherry dish.
I’ve no doubt this would be delicious with cherries. The best variant I’ve made has been lemon and blueberry. Personally I think any traditional fruit combo would work here. Rum and raisin anyone?
your fruit of choice, enough to scatter over your baking dish
1 c sugar
1/2 c milk
1/2 c cream
1 T freshly squeezed lemon juice
2 T lemon zest
3/4 c all-purpose flour
Pinch of salt
Preheat the oven to 180°C.
Place the berries in the bottom of an oven proof dish. I used a 24cm flan dish but you can make it in anything, your baking time will differ though.
Whisk eggs and sugar together until pale. Add milk, cream, lemon zest and juice and whisk together.
Add the flour and salt and whisk together gently.
Pour over the berries/fruit. Place in the oven and bake until the middle is golden and just bounces back when pressed, about 25 minutes.
I like this warm and still enjoy it the next day.
You can see why we only have half a layer of berries in our clafoutis….
250g/2 cups plain flour
3tsp baking powder
90g grated cheddar
1/4 tsp salt
Preheat oven to 220 Celcius and line a tray with baking paper.
Add flour, baking powder and butter to food processor, pulse until a breadcrumb like texture forms.
Pulse in cheese and salt.
Add milk and pulse until a sticky dough just forms.
Turn out onto a floured board and flatten with your hands or a rolling pin. Cut into squares or be neat and use a circle cutter. Bake for 10-12 minutes until risen and golden.
EAT. Hot for maximum deliciousness.
So I was preparing cupcakes for my 3rd lesson of the first Wilton course and I decided to try my own recipe. Bad move, considering they shrunk so bad from the cases they are completely unsuitable.
On the other hand, I feel these are moist, Dense and Rich almond babycakes. They have a dense tight crumb and marzipan flavour… my favourite..
These pull away from the cases so are best served without.
90g cream cheese
3/4 cup caster sugar
1/4 tsp almond essence (optional)
1/2 cup ground almonds
1/3 cup all purpose/plain flour
1/3 tsp baking powder
Preheat oven to 180 degrees Celsius. Beat butter and cream cheese together until smooth. Beat in sugar until light and fluffy. Add eggs one at a time until smooth. Add essence.
Add all dry ingredients and mix all together until no flours showing.
Fill cupcake liners or a small cake tin and bake for 20 minutes or until lightly golden on top.
These cheesecake brownies are rich, delicious and combine two of the best foods – chocolate brownies and new york cheesecake! After all what could be better than dense brownie with a layer of cream cheese. You can layer it on top or pipe it in lines or make a ripple – totally up to you. However you decide to do it they will be a huge hit – everyone always raves about them and they are so so easy! The cheesecake is a one bowl recipe as is the brownie and it all comes together so quickly – this is definitely my stand by ’emergency’ recipe for baking when I need to whip something up in a hurry.